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Red Onion Pearls (Fake Caviar)

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When it comes to elevating an appetizer, few things are as impressive as Red Onion Pearls. These tiny, jewel-like spheres add a burst of sweet and tangy flavor to creamy cheese and marinated anchovies on crisp crostini. This dish combines modern molecular gastronomy with the timeless appeal of classic flavors, making it the perfect addition to any dinner party or special event.

Why Everyone Will Love Red Onion Pearls

This recipe is a crowd-pleaser for several reasons:

  • Visually Stunning: The glossy pearls add a striking, modern aesthetic to any dish.
  • Perfect Flavor Balance: The sweet and tangy onion pearls perfectly complement the creamy cheese and savory anchovies.
  • Versatile: The pearls can be used in many ways—think salads, canapés, or even as a garnish for cocktails.
  • Impressive but Simple: While the pearls look intricate, the process is straightforward and achievable at home.

Tips for Perfect Red Onion Pearls

For best results, keep these tips in mind:

  • Chill the seed oil for at least an hour before using. This helps the pearls form quickly.
  • The spherification process relies on agar agar, so ensure you measure it precisely.
  • Use vibrant, fresh red onions for the best flavor and color in the pickling solution.
  • Allow the hot liquid to cool slightly before transferring it to the squeezer bottle to avoid premature solidification.
  • Strain the pearls well after forming and rinse them to remove any excess oil.

FAQ Section

Can I Make This Without Agar Agar?

Agar agar is essential for creating the pearls. However, you can still enjoy the pickled onion flavor by using the liquid as a drizzle or sauce.

What is The Best Oil For This Recipe?

Neutral oils like sunflower or canola oil work best. Avoid olive oil, as its flavor may overpower the pearls.

Can I Use Other Vegetables For the Pearls?

Yes! You can apply the same method to other pickling liquids, such as beet, carrot, or cucumber, for different flavors and colors.

What if My Pearls Don’t Form?

Ensure the oil is cold enough and that you’re dropping the liquid from a sufficient height (around 2–3 inches) to help the spherification process.

How do I Serve These Pearls?

While crostini with cheese and anchovies is a classic pairing, you can also use the pearls as a garnish for seafood dishes or salads.

How to Store Red Onion Pearls

Red onion pearls are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Make sure to rinse them well to remove any excess oil before storing, and keep them in a small amount of the pickling liquid to maintain their flavor. Avoid freezing, as the texture of the pearls may be affected.

Ingredients

For the pearls
agar agar
1g
seed oil 
250g
For the onion liquid
Onion
1
Apple cider vinegar
50ml
red vinegar
50ml
Water
100ml
sugar
50g
For the crostini:
cream cheese
120g
Anchovies

How to Make Red Onion Pearls

Slice 1 red onion and place it in a small pot. Add 50g each of apple cider vinegar and red vinegar, 100g of water, and 50g of sugar. Bring to a boil, then let it cool. Strain the pickling liquid and measure out 100g. Add 1g of agar agar, then bring it to a boil for 1 minute.

Allow the liquid to cool slightly. Using a squeezer bottle, drop the liquid into 250g of very cold seed oil. The drops will solidify into pearls. Strain the pearls from the oil and rinse them gently under cold water.

Spread 120g of creamy cheese onto toasted crostini, add a piece of marinated anchovy, and garnish with parsley. Top each crostini with a spoonful of the onion pearls. Arrange the crostini on a serving platter and watch your guests marvel at this elegant appetizer.

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