Chef Shots: Wylie Dufresne

wd-50’s mad scientist shows us the genesis of his ice cream bagel

To round out the flavors, Dufresne turned to the humble onion. "We didn't want to serve raw red onion because that can be aggressive," he says. "So we took red pearl onions and we pickled them." In this case, Dufresne soaks red pearl onions in a mix of water, red wine vinegar and sugar.