Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!
Ingredients:
5 pounds yellow or red onions, or a mixture of both (about 5-6 onions total)
¼ cup olive oil
1 tablespoon salt
Method:
1. Preheat oven to 400°. Peel and trim onions, then half and cut into ¼-inch slices.
2. Place onion slices into a large stockpot or Dutch oven, then drizzle with the olive oil and sprinkle with salt, tossing to distribute. Cover and place in oven.
3. Bake onions for 2 to 2½ hours until golden brown, stirring the onions every 15 minutes or so, scraping the sides of the pot so that the onions do not stick. Store the caramelized onions in an airtight container in the refrigerator for up to 2 weeks.
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Pickled Red Onions
Quick-pickled in vinegar, these onions wonderfully complement game day staples like burgers, tacos and of course, chili!
Ingredients:
1 medium red onion
2 tablespoons white vinegar or apple cider vinegar
Pinch sea salt
Pinch dried oregano
Method:
1. Thinly-slice red onion and place in a shallow bowl or jar. Drizzle with vinegar and then pour over water to cover.
2. Add pinches of both salt and oregano, stirring gently to mix. Cover and let onions sit for several hours or overnight in fridge.
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Romanesco Salad
Bright Romanesco florets are tossed with an equally vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.
Ingredients:
2 heads Romanesco
2 stalks celery
½ large red onion
1 cup loosely-packed fresh parsley
2 tablespoons capers, rinsed and drained
1 teaspoon grated lemon zest
Sea salt and fresh ground pepper
Dressing:
1 clove garlic
3 tablespoons red wine vinegar
½ teaspoon salt
½ anchovy, minced (optional)
¼ cup high-quality olive oil
Method:
1. Cut Romanesco heads into quarters, stalk to tip. Cut out the tough core and any outside green leaves. Cut again lengthwise. Place into a steamer basket in a pot with about an inch of water. Sprinkle the Romanesco florets with a little salt. Bring water to a boil. Cover and steam until just tender, about 7 to 10 minutes. Remove Romanesco florets from steamer, place into a bowl, and chill.
2. Thinly slice the celery and red onion. Place the red onion slices in a bowl and cover with water. Set aside.
3. Smash the whole clove of garlic (not cut, just smash with the flat side of a chef’s knife) and place in the bottom of a small bowl. Add the vinegar and salt, stir to dissolve the salt. Add the minced anchovy if using. Whisk in the olive oil.
4. Break up the wedges of Romanesco into smaller chunks of florets. Place into a large serving bowl. Add celery, onions (drained of the water), parsley, capers, and lemon zest. Remove the garlic clove from the dressing and add dressing to the salad. Toss to coat with the dressing. Let marinate for at least 15 minutes, preferably an hour. (It’s even better left overnight.) Sprinkle with freshly ground black pepper to serve.
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Heirloom Tomato Salad with Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Ingredients:
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 heirloom or other summer tomatoes, chopped
2 small ears of corn, shucked, blanched and kernels removed
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Arrange the sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from onion, allow to cool, then roughly chop.
2. In a large bowl, add the chopped tomatoes, corn kernels and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.
3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.
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Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
Ingredients:
4 ears of corn shucked
1 sweet onion, peeled and diced
1 red Bell pepper, seeded and diced
4 cups vegetable or corn stock
6 fresh sage leaves, chopped
Pinch red pepper flakes
2 teaspoons olive oil
Sea salt
Method:
1. Preheat a grill or grill pan over medium-high heat, then place the ears of corn directly on the grates and grill, 8-10 minutes, rotating occasionally, until the cobs are slightly charred. Remove and allow to cool, then shuck the kernels from the cobs using a sharp kitchen knife. Set aside.
2. Heat the oil in a 4-quart pot until shimmering. Add the onion and peppers and sauté until lightly tender, 2-3 minutes. Add the corn (reserving a small handful for garnish), sage and chile pepper flakes; sauté for 1 minute. Season with salt to taste. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until vegetables are all tender, about 5 minutes.
2. Carefully pour half the mixture into a blender and purée until smooth (remember the soup is hot, so be careful). Stir the puréed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and grilled corn kernels and serve hot.
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Braised Chard with Sweet Onions
Gorgeous young red chard takes center stage in this meltingly tender side dish from Chez Panisse Vegetables by Alice Waters. Try it simply sautéed with onion and olive oil, or customize your own version by adding minced garlic, freshly-squeezed lemon or pan-fried pancetta.
Ingredients:
1 pound fresh young red or green chard
1 large sweet onion
Olive oil
Sea salt and fresh ground pepper
Method:
1. Separate chard leaves and ribs. Wash, drain and cut leaves into a rough chiffonade.
2. Slice a large sweet onion and start it stewing in some olive oil in a pot large enough to hold all the chard leaves.
3. After the onion softens, add the chard leaves, season with salt and pepper, cover and stew for 20 to 3o minutes, stirring every so often.
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Scrambled Eggs with Red Spring Onions & Leeks
Punched up with bright spring onions, these scrambled eggs are divine.
Ingredients:
8 eggs
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the spring onions and leeks and cook, stirring constantly, for about 2-3 minutes, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the onions and leeks.
3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.
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English Shelling Peas with Parsley Compound Butter & Mint
This beautiful spring side is accented by stewed pearl onions, fresh Romaine and bright mint.
Ingredients:
1 1/2 cups freshly-shelled English peas
6-8 pearl onions
½ cup chicken stock
1 cup thinly-sliced baby Romaine
3 tablespoons fresh mint
1 tablespoon Farm & Larder parsley compound butter, at room temperature
Method:
1. To peel onions, trim root ends of onion, and drop in a stockpot of cold water. Season with salt. Bring water to a boil, quickly blanching onions until just tender, about 1 minute. Strain and rinse onions with cold water. Gently squeeze the pointed, non-root tip of each onion, the tender flesh will pop right out.
2. Bring chicken broth to a simmer in a large saucepan over medium-low heat. Add peas and onions and simmer until peas are heated through, and onions begin to soften, about 4 minutes.
3. Add in Romaine lettuce and fresh mint. Toss to coat with parsley compound butter. Season with salt as needed.
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Quick-Pickled Sweet Onions
These snappy little onions are fantastic served on sandwiches and salads.
Ingredients:
4 medium-sized Walla Walla sweet onions, cut into rings
1½ cups white vinegar
½ cup sugar
3 tablespoons salt
1 teaspoon peppercorns
Method:
1. Bring all ingredients except onions to a boil in a medium sauce pan. Reduce heat and gently boil for one minute.
2. While mixture is boiling, pack onion rings into a glass jar as tightly as you can.
3. Remove boiling mixture from stove and pour most of the liquid directly into the jar. Allow bubbles to rise to the surface, then refill as needed, leaving a few centimeters of room at the top of the jar.
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Grilled Salad Onions with Lemon & Oregano
This recipe elevates spring salad onions from garnish to stunning side dish.
Ingredients:
1 bunch salad onions, trimmed of root ends
1 lemon
2 tablespoons fresh oregano, chopped
½ teaspoons red pepper flakes
Olive oil
Sea salt and fresh ground pepper
Method:
1. Heat grill to high. Place onions on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.
2. Grill onions until the white flesh is soft and just beginning to char. Remove from grill and squeeze a little more lemon juice over top and garnish with chopped oregano.
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