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Baked and gratinated onion with Girolle mushrooms by Chef Søren Selin from AOC in Copenhagen

Baked and gratinated onion with Girolle mushrooms by Chef Søren Selin from AOC in Copenhagen

Two weeks ago Restaurant AOC was awarded as “Restaurant of the Year” in Denmark by The Danish Dining Guide (Den Danske Spiseguide) amongst a strong group of fellow nominees; Noma, Kadeau, Frederikminde, Molskroen and Pasfall.

Søren Selin gastronomic philosophy is positioned from a modern style, using purely fresh Nordic produce. He states: “My passion has always been to cook at the very highest level and at all times further develop my kitchen: A local cuisine that’s rooted in Danish ingredients and seasons, and a natural cuisine where the raw materials are the stars.”

AOC is situated in the vaulted cellars of the historic mansion, Moltkes Palæ, dating back to the 17th century,  just a javelin throw from Kongens Nytorv in the very centre of Copenhagen.

This has been one of the best dining experiences I’ve had and the Baked onion was my favorite dish, so I had to share it with you!

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Baked and gratinated onion with Girolle mushrooms

Chef Søren Selin
Course Appetiser
Cuisine Nordic


  • 150 g hollandaise
  • 150 g mornay sauce
  • 50 g fermented mushroom stock
  • 50 g cheese foam
  • 1 g malt syrup
  • 180 g Egg yolk
  • 20 g Lemon juice
  • 20 g White wine vinegar
  • 10 g Salt
  • 380 g Clarified butter
  • 1 L Milk
  • 1 Roughly chopped onion
  • 4 Bay leaves
  • 20 Peppercorns
  • 75 g Butter
  • 135 g Manitoba flour
  • 250 g Hvagus cheese grated
  • 4 Brunoise shallot
  • 3 Clove of garlic microplaned
  • 480 g Vin jaune
  • 240 g Maderia
  • 120 g Butter
  • 120 g Fermented mushroom
  • 50 g Chicken jus
  • 1 tbsp Whey


  • -Whisk the ingredients at 80 degrees (in Thermomix)
  • - Bring milk, onion, bay leaves and peppercorns to a boil
  • - Make a roux with the butter and flour
  • - Add the infused milk gradually, carefully whisking to a smooth paste each time
  • - Cook out the flour, this will take about 30 minutes, and require constant whisking so as not to burn
  • - Once thick add the cheese. Blitz in the Thermomix to remove any lumps
  • - Keep in fridge
  • - Heat up very gently, and whisk the Hollandaise, mornay sauce, fermented mushroom stock, cheese foam, malt syrup until combined
  • - Place everything but the whey in a pan
  • - Reduce by half
  • - Season with salt and pepper
  • - Cook mushrooms in the sauce, then finish with the whey, and chopped tarragon, chives and thyme leaves
  • - Finish with charcoal oil and burnt chive oil

*You  can replace the Girolle mushrooms with another variety, according to season or market availability.

Happy Cooking!

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