Beef bouillon with onion, gruyère and cobnut

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This elegant starter brings together some unique flavours in a combination created by the chef behind FoodPairing. Cobnuts are similar to hazelnuts and actually have quite a strong earthy profile, which helps unite the stronger tastes of onion, beef and cheese.

First published in 2015




Beef sauce

  • 300g of onion, peeled and sliced
  • 300ml of beef bouillon
  • olive oil

Beef cream

  • 300g of onion, peeled and sliced
  • 50g of butter
  • 200g of beef bouillon
  • 100g of cream
  • salt

Cheese gel

  • 300ml of milk
  • 200g of Gruyère, grated
  • 4.5g of agar agar

Cobnut tuile

  • 15g of water
  • 50g of butter
  • 50g of cobnuts, chopped
  • 25g of plain flour
  • 80g of granulated sugar

Caramelised shallots


To make the beef sauce, add the sliced onion to a pan with a little olive oil and allow to caramelize on a low heat. Add the beef bouillon and allow to simmer for 30 minutes. Pass through a sieve and reserve
For the beef cream, add the onion and butter to a pan and sweat until soft. Add the beef bouillon and the cream, then allow to simmer for 30 minutes. Strain through a sieve and season to taste
For the cheese gel, mix the milk with the agar in a small pan and bring to the boil. Add the grated cheese and blend with a hand blender until homogenous. Pour into a shallow dish and allow to set. Once set, break the gel into pieces and blend again to obtain a smooth mixture. Transfer to a piping bag
Preheat the oven to 170°C/gas mark 3
Mix all of the ingredients for the tuile together in a bowl to form a batter. Spread the batter onto a silicone mat and bake in the oven for 10–12 minutes. Allow to cool a little and cut into small triangles
Place the shallot halves in a vacuum bag with a tablespoon of vegetable bouillon and a dash of olive oil, seal then cook the shallots in the microwave in three 30 second bursts
Remove from the bag and pat the shallots dry. Lightly grill or griddle until slightly charred, then season with sea salt and coarsely ground pepper
When ready to serve, gently warm through the beef sauce and froth up the beef cream. To plate, pipe dots of the cheese gel on to a warmed plate and place pieces of the shallot and the tuile around. Spoon over a little of the warmed beef sauce and some of the frothy beef cream
First published in 2015

As co-founder and chef of, Peter is in a continuous quest for exciting combinations.

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