To make the Balsamic Red Onions: Use only the center onion slices; they should be at least 2 inches in diameter. Reserve the remaining slices for another use. Separate the slices into rings. Combine the onion, vinegar, and olive oil in a bowl and toss to mix. Season to taste with salt and pepper. Marinate at room temperature for 2 hours. Remove the onion rings from the bowl with a slotted spoon and place them in a single layer on a nonstick drying sheet on a dehydrator shelf. Reserve any marinating juices for garnish. Dehydrate at 105°F for 2 1/2 hours, or until tender and still slightly moist.
To prepare the lettuce: Combine the lettuce, vinegar, and olive oil in a bowl and toss to mix. Season to taste with salt and pepper. Transfer the lettuce to a sieve to drain. Arrange the lettuce in a single layer on a dehydrator shelf and dehydrate at 105°F for 30 minutes, or until wilted but not dried. Season to taste with salt and pepper.
Assembly: Ladle one-fourth of the soup into each bowl. Arrange some of the lettuce pieces and red onion slices around the bowl. Spoon some of the reserved onion marinating juices around the onion and lettuce.
Wine Notes: The soup is accented by the sweet-and-sour flavors of the balsamic onions. Oregon Pinot Gris from Sokol Blosser tames these flavors and has enough body to withstand the concentration in the soup. The wine delivers both a hint of sweetness and green, leafy notes to complement the wilted Bibb lettuce.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.