Dovetail's Haute Onion

By Jen Murphy Posted January 15, 2010

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© Dovetail
Dovetail chef John Fraser



I’ve eaten some porktastic dishes already this year, including the heart-stopping pig’s trotter at the Breslin and Maialino’s excellent “malfatti al Maialino,” malfatti pasta topped with a suckling-pig ragù. But surprisingly, I’ve been leaving most of my meals gushing over a vegetable rather than a meat dish. My most recent vegetable love affair was at Dovetail. The supertalented chef, John Fraser, recently reopened the place after a renovation and expansion and has also added some very clever new dishes to the menu. The one that I dreamed of when I went home that night was, of all things, an onion. Fraser takes Vidalia onions, halves them and then (leaving the skin on) leafs them out, layer by layer, spreading a little butter and Perigord truffles between each layer. He then pieces it all back together before baking it in a salt crust as if it were fish. The result is tender, caramelized onion deliciousness, garnished with maple brown butter, hazelnuts, frisée and mache. If the blooming onion is the height of trashy onion goodness, then this is the pinnacle of haute onion brilliance.

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