Recipes Onion-Clove Compote Be the first to rate & review! Wylie Dufresne slow-cooks onions with cloves to produce a sweet and fragrant condiment that’s great with grilled steak, chicken or pork. Slideshow: Cooking with Onions By Wylie Dufresne Wylie Dufresne Why Because he absorbed many of the ideas of his mentor, Jean-Georges Vongerichten, and has plenty of his own, too. Born 1970, Providence. Education The French Culinary Institute, New York City. Experience Jo Jo and Jean Georges, New York City; Prime, Las Vegas. First food memory Watching his great-grandmother pick rhubarb. Perks of working in Vegas Living in the Mirage for six months and learning to play blackjack. Food vice American cheese. "There's nothing wrong with stacking up 10 or 12 slices and putting the whole thing in your mouth." Ingredient crush Black soybeans. "They smell and taste like corn." What worries him Mad-cow disease. "I want that thing solved, or we won't have any beef in 10 years. Come on, we need hamburgers!" About his recipe The chive oil in Dufresne's Sea Bass with Edamame-Rye Crust shows Vongerichten's influence, but the rye crumbs are original. "Rye is one of my favorite breads." Won Best New Chef at: 71 Clinton Fresh Food, New York City (closed) Food & Wine's Editorial Guidelines Updated on June 2, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Total Time: 1 hrs 30 mins Yield: 2 cups Ingredients 2 tablespoons unsalted butter 3 yellow onions (2 pounds), thinly sliced crosswise 5 whole cloves Kosher salt Directions In a large, shallow pot, melt the butter. Add the onion slices and cloves and season with salt. Cook over low heat, stirring frequently, until the onions are very soft but not browned, 1 to 1 1/2 hours. Add water by the tablespoon if the onions get too dry before they’re soft. Discard the cloves. Make Ahead The compote can be refrigerated for up to 1 week. Rate it Print