-
1
Cut the onions in half, peel and slice them about 1/8-inch-thick.
-
2
Heat the olive oil in a very large saute pan over medium heat.
-
3
Add the onions and the garlic.
-
4
Reduce the heat to low, and sweat the onions for 1 hour, stirring occasionally as they soften.
-
5
Pour in the white wine and the water and reduce over low heat for an additional 45 minutes to 1 hour, until the onions are completely tender.
-
6
Keep the heat low so the onions do not caramelize or darken at all.
-
7
They should remain white and soft, cooking in their own juices throughout.
-
8
While the onions cook, make the vinaigrette.
-
9
Boil the water in a medium saucepot over medium-high heat.
-
10
Add the sliced green garlic and blanch for 5 minutes.
-
11
Strain the blanched garlic and run under cold water to stop the cooking.
-
12
Put the green garlic in a blender with the mustard, egg yolk, honey, sambal, and vinegar.
-
13
Puree until a smooth paste begins to form.
-
14
With the blender running, add the oil in a slow, steady stream through the opening in the lid and blend until the mixture is smooth and thick.
-
15
Season to taste with salt and pepper.
-
16
Refrigerate until ready to use.
-
17
Transfer the cooked onions to a blender with the cream and puree until completely smooth.
-
18
Season to taste with salt and pepper.
-
19
Refrigerate to cool completely.
-
20
To make the crab salad, toss the crabmeat with olive oil, zest and lemon juice.
-
21
Season with salt and pepper to taste.
-
22
Divide the chilled soup between bowls.
-
23
Drizzle some of the vinaigrette on the soup and top with a few spoonfuls of the crab salad.
