Cocktails are garnished with onions and olives, why not look at them as a dish on their own? We pressure cooked boiling onions with aromatics and complimented them with an onion syrup and sprouts. To add a crunchy presence to the dish we accented the allium with our olive-walnut crumbs. The dish is earthy and heady, bitter and sweet. The savoriness of the olive-walnut crumb has us exploring other avenues and combinations for incorporating a savory undertone for dishes.