Limpia bien la cebolla y la confitas junto con el laurel y la pimienta negra en bola a 90º hasta que esté hecha.
Clean the onions well and carmelize along with the bay leaf and black pepper corns at 90º until done.
For the sauce: Let the onions fry in oil until they’re well carmelized, add vinegar and white wine and reduce. Add vegetable broth, bring to a boil, then strain. Reduce again and add salt to taste.
For the cheese foam: Bring to a slow boil and then let cool. Strain the mix and add the cane sugar emulsion, heat and whip until foamy? Set aside until stable.
Decoration: Strain some of the onion sauce for the sauce, set the hot, well-drained onion on top and the foamed cheese on one side. Add an aromatic plants garnish or flowers (rosemary, thyme, flowers or mustard shoots, for example) and arbequina extra virgin olive oil.