For the Onion Velouté

• 4 large white onions, finely sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 garlic clove, smashed
• 500 ml vegetable or chicken stock
• 100 ml cream
• Salt and white pepper, to taste

For the Roasted Apple Foam

• 2 sweet apples (Fuji or Honeycrisp), peeled and cubed
• 1 tbsp butter
• 1 tsp lemon juice
• 100 ml apple juice or water
• 1 sheet gelatin (or ½ tsp agar for vegetarian version)
• Optional: pinch of soy lecithin for a light, airy foam

For the Chestnut Crumb

• ½ cup roasted chestnuts, finely chopped
• 1 tbsp butter
• 1 tbsp brown sugar
• 1 tbsp breadcrumbs or panko

Garnish

• Micro thyme or fresh thyme leaves
• A few drops of hazelnut oil (optional)