Sweat onions with a little olive oil until translucent.

Add bouquet garni and bay leaf to onions.

Add sunchokes and sweat for four to five minutes.

Once supple, add wine, almond milk, and water and bring to a boil.

Once boiling, reduce to simmer and cover the soup. Allow to cook for about 35 minutes. Check to make sure sunchokes are fork tender to know when soup is done cooking.

Remove bouquet garni and bay leaf. Using an immersion blender, puree soup, seasoning with salt to taste.

Add oil to hot pan, then add sliced onions and a pinch of salt. Cook for 15–25 minutes until caramelized, stirring occasionally. Set aside to cool.

Finely chop onions and mix together with hazelnuts and raisins.

Place a quenelle of relish in the bowl, and ladle soup in. 

Garnish with lemon oil and a fried sage leaf.