Tudela’s spring onion with Roncal cheese air
Clean the spring onions well and candy them together with the bay leaf and the black pepper at 90º until they are done.
For the sauce:
Cook the onion in oil until it gets candied, add the vinegar and the white wine and let the sauce reduce. Then put in the vegetable stock and bring it to boil. Finally, strain everything. Reduce it again and rectify salt to desired taste.
For the cheese air:
Bring it to boil and leave it to rest. Strain the mixture and add the sucro emulsion, heat and whip until we get the air. Leave it until it stables.
How to serve:
Strain the onion a little for the sauce. Put the hot onion well strained on top of it and put the cheese air at a side. It can be served with some aromatic plant or flower (thyme, rosemary, flower or mustard sprout, for example) and olive oil of arbequina variety.