These torpedo onions continue to inspire thoughts of calamari. The onions look like big, fat, stuffed squid. Following this tangent we cooked the onions sous vide at 84°C for 1.5 hours. Once they were cooked and cooled we cut them lengthwise halfway through in order to unwrap them, while preserving individual leaves. Once we had separated the larger layers from the heart of the onion (the center of the onion resembles myoga--young ginger--as pointed out by Ben Rabbani via twitter, an idea we need to explore further) we were ready to proceed. The first idea was to create a stuffing for them. Another was to bread the whole tubes and fry them like calamari. (A third version is to bread the onion tubes, stuff them with crab meat and then fry them to indulge my desire for onion rings and crab cakes.) What we have done here is number two, the onion ring adaptation. The crumb mixture is made from everything rye bread crumbs. In this first cooking we served it with yuzu kosho-ketchup. On deck is the fried onion tube on top of a hot dog cooked in onion soup and topped with melted onions and Gruyere cheese.