House Chips with Soubise, Poached Egg, Caviar and Crème Fraîche

Recipe by Christopher Passaro, Executive Chef at Preakness Hills Country Club, Wayne, New Jersey, USA

Serves: 1 to 2

Ingredients

Onion Soubise

• 2 large Yellow Onions (thinly sliced)
  
• 2 Tablespoons Unsalted Butter
  
• 1/2 cup Heavy Cream
  
• 1/4 cup Sherry Vinegar
  
• Salt (to taste)

Caramelized Sautéed Onions
Chef Note: These rich, sweet, and intensely flavorful onions are perfect for a topping for burgers, steaks, pizzas, or a side dish.

• 2 large Yellow Onions (or sweet onions, thinly sliced)
  
• 2 Tablespoons Unsalted Butter (or olive oil)
  
• 1 Tablespoon Extra Virgin Olive Oil
  
• 1/2 teaspoon Salt

House Chips

• 2 large Russet Potatoes (or Yukon Gold for a richer flavor)
  
• 1 quart Canola Oil (for frying)
  
• Fine Sea Salt

Poached Eggs

• 4 eggs
  
• 1 Tablespoon White Vinegar

Garnish

• 4 ounces Caviar (we love Ossetra, Kaluga, or Trout Roe for a lighter touch)
  
• 4 Tablespoons Crème Fraîche
  
• 1 Tablespoon Chives (finely chopped)
  
• 1 Tablespoon Cilantro Leaves
  
• 1 Tablespoon Chervil Leaves
  
• Vinegar Spritz (we used a mixture of sherry vinegar and sugar 1 to 1 in a spray bottle)

Preparation

Onion Soubise
In a saucepan over medium-low heat, melt the butter, add the sliced onions, and cook slowly, stirring occasionally, until very soft and browned (about 20-30 minutes)—Deglaze with sherry vinegar. Stir in the heavy cream and cook for another 5 minutes. Transfer to a blender and purée until smooth—season with salt to taste. Transfer to a squeeze bottle and keep warm.

Caramelized Sautéed Onions
Peel and thinly slice the onions into even strips. Heat the butter and olive oil in a large skillet over medium-low heat. Add the onions and toss to coat them in the fat. Sprinkle with salt and optional sugar. Stir occasionally, allowing the onions to soften and release moisture. Reduce heat to low if they start browning too quickly. After 30-45 minutes, when the onions are deeply golden brown. Remove from heat for plating.

House Chips
Thinly slice the potatoes. Chef Note: I recommend using a mandoline. Rinse in cold water and pat dry thoroughly. Heat the canola oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry chips in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and season immediately with the fine sea salt.

Poached Eggs
Bring a pot of water to a gentle simmer and add 1 Tablespoon of white vinegar. Crack an egg into a small bowl, then gently slide it into the water. Cook for 3 minutes for a soft, runny yolk. Remove with a slotted spoon and drain on a paper towel. Repeat for the remaining eggs.

Assembly

Arrange the house chips on your serving plate. Spoon the caramelized onion over the house chips. Spoon the warm onion soubise over the chips. Nestle a poached egg on top. Add a generous dollops of crème fraîche and a spoonful of caviar. Garnish with the chives, cilantro, and chervil. Lightly spritz with vinegar for a touch of acidity.

Serving Suggestion

Serve immediately while the chips are crisp, the poached egg is runny, and the flavors meld beautifully. 

Wine Pairing

Pair with a glass of chilled Champagne or a Crisp White Wine like Chablis.

The Preakness Hills Clubhouse at Sunset. Image courtesy Preakness Hills Country Club.