Tudela onion with a Roncal flavor

Clean the onion thoroughly and confit it with the bay leaf and black peppercorns at 90°C until cooked through.

For the sauce:
Let the onion sauté in the oil until well caramelized, add the vinegar and white wine, and let it reduce. Add the vegetable broth and bring to a boil, then strain everything. Reduce again and adjust the salt to your desired taste.

For the cheese aeration:
Bring to a slow boil and let it rest. Strain the mixture and add the emulsifier "sucro," heat, and whisk until the aeration is achieved. Let it rest until it is stable.

Plating:
Strain a little of the onion sauce for the sauce, place the hot, well-drained onion on top, and the cheese aeration on the side. You can serve it with an aromatic herb or flower (rosemary, thyme, flower, or mustard sprout, for example) and Arbequina extra virgin olive oil.