Foie Gras Sliders with Caramelized Onion

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foie-gras-sliders-with-caramelized-onion

Foie Gras Sliders with Caramelized Onion

Elegant, rich and delicious hors d'oeuvre of seared foie gras (duck liver) and sweet caramelized onions. There are only two steps in making this incredibly luscious sliders. Preparing the caramelized onions, which can be done two days in advance, and searing a slab of raw foie gras. Start with onions, by slicing them into half moons and cooking slowly with butter and vegetable oil until beautifully golden in color, about 40 minutes. Add a tablespoon of molasses at the end to make them even sweeter and rich in color and taste, plus red wine vinegar to deglaze the pan at the end of cooking and to revive onions that were cooked for so long. Foie gras is a very expensive product that can be either ordered on line through a reputable source (Hudson Valley or D'Artagnan producers) or purchased in some specialty stores like Citarella. Slice foie gras into 1/2'' pieces and sear them in a very hot pan for just a minute on each side. To serve, top toasted brioche buns with caramelized onions and seared foie gras piece, sprinkle with flaky sea salt and garnish with finely chopped chives and pomegranate seeds!

foie-gras-sliders-with-caramelized-onion-ingredients

Ingredients: raw foie gras slab, onions, brioche buns, chives, pomegranate seeds, butter, molasses, red wine vinegar, vegetable oil, flaky sea salt, freshly ground black pepper.

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Cut onion in half and each half into 1/8'' half moon slices.

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Make caramelized onions: On medium high heat melt butter with vegetable oil in a large stainless steel pan. Add onions, season with salt and stir to coat onion slices with oil. Spread the onions in the pan evenly and let them cook, stirring every 3-5 minutes. Keep an eye on them and don’t let them burn. Lower the heat if you notice that onions are getting burn spots.

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After 40 minutes of cooking, onions will look golden in color, taste and adjust seasoning if needed.

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Add molasses and stir it with onions, cook for 5 minutes.

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Then deglaze the pan by adding vinegar, cook it until vinegar evaporates.

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Kitchen tip: Caramelized onions can be prepared 2 days in advance, cool them completely and keep refrigerated. Bring to room temperature before serving with the sliders.

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To sear foie gras: Prior to slicing the foie gras, dip a thin long knife into hot water and wipe it with paper towel after slicing, repeat each time.

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Slice foie gras slab into ½” pieces on a bias.

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Score one side in a crosshatch pattern lightly with a knife; it will look beautiful when served.

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Season with salt and pepper.

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Heat cast-iron pan until very hot, this is an important step to get a perfect sear. Place foie gras slices (don’t overcrowd the pan, work in batches) in the pan and cook for 1 minute on each side.

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Transfer to a plate lined with paper towels to drain extra fat. When cool enough to handle, cut slices in half to serve on top of your small brioche buns. Kitchen tip: The fat content is very high in duck liver and searing foie gras will result in a pan full of fat that will be spitting all over the kitchen. Wear apron and put your exhaust on high to eliminate odors.

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For brioche buns: Tear small brioche buns in half and toast them in a non-stick pan with a little bit of butter on medium heat for a minute or so, until the bottom is nicely browned but not burned.

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To assemble: Place brioche buns on a serving platter, top each bun with a spoonful of caramelized onions and place seared foie gras on top.

foie-gras-sliders-with-caramelized-onion-sprinkle-with-pomegranate-seeds

Sprinkle with flaky sea salt and garnish with chopped chives and pomegranate seeds.

foie-gras-sliders-with-caramelized-onion

foie-gras-sliders-with-caramelized-onion

 

Bon Appétit!
Svitlana

Foie Gras Sliders with Caramelized Onion

recipe details

Serves 4

Ingredients

For the foie gras 
  • 1 slab raw foie gras, cut into ½’’ slices
  • Salt and freshly ground black pepper
For the caramelized onions
  • 2 yellow onions, sliced into 1/8’’ half moons
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 tablespoon molasses
  • ¼ cup red wine vinegar
  • Salt
To serve/garnish
  • 6 small brioche buns, torn in half
  • 1 tablespoon pomegranate seeds
  • 1 teaspoon chives, finely chopped
  • Flaky sea salt
Equipment 
  • Cast-iron pan to sear foie gras
  • 12’’ stainless steel pan to make caramelized onions

Directions

  1. Make caramelized onions: On medium high heat melt butter with vegetable oil in a large stainless steel pan. Add onions, season with salt and stir to coat onion slices with oil. Spread the onions in the pan evenly and let them cook, stirring every 3-5 minutes. Keep an eye on them and don’t let them burn. Lower the heat if you notice that onions are getting burn spots. After 40 minutes of cooking, onions will look golden in color, taste and adjust seasoning if needed. Add molasses and stir it with onions, cook for 5 minutes. Then deglaze the pan by adding vinegar, cook it until vinegar evaporates. Kitchen tip: Caramelized onions can be prepared 2 days in advance, cool them completely and keep refrigerated. Bring to room temperature before serving with the sliders.
  2. To sear foie gras: Slice foie gras slab into ½” pieces on a bias with a thin long knife. Prior to slicing the foie gras, dip a thin long knife into hot water and wipe it with paper towel after slicing, repeat each time. Score one side in a crosshatch pattern lightly with a knife; it will look beautiful when served. Season with salt and pepper. Heat cast-iron pan until very hot, this is an important step to get a perfect sear. Place foie gras slices (don’t overcrowd the pan, work in batches) in the pan and cook for 1 minute on each side. Transfer to a plate lined with paper towels to drain extra fat. When cool enough to handle, cut slices in half to serve on top of your small brioche buns. Kitchen tip: The fat content is very high in duck liver and searing foie gras will result in a pan full of fat that will be spitting all over the kitchen. Wear apron and put your exhaust on high to eliminate odors.
  3. For brioche buns: Tear small brioche buns in half and toast them in a non-stick pan with a little bit of butter on medium heat for a minute or so, until the bottom is nicely browned but not burned.
  4. To assemble: Place brioche buns on a serving platter, top each bun with a spoonful of caramelized onions and place seared foie gras on top. Sprinkle with flaky sea salt and garnish with chopped chives and pomegranate seeds.

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