Here’s a variation on the chicken-and-garlic theme, this one using an onion and some white wine. It was published in the New York Times.
Chicken Fricassee with Garlic
onions
Caramelized Sweet Onion Tarte Tatin
This is a really simple recipe with a huge wow factor. If you keep a box of puff pastry in your freezer, you’re golden. You do keep puff pastry in your freezer, don’t you? It’s adapted from a recipe I first saw in Southern Living. For the prettiest tart, use the smallest onions you’ve got on hand. But really, it works with any size onion, just cut the onions into quarters or even eighths. The idea is to line the bottom of the skillet with onions in a pretty pattern so when you turn it upside down (after it’s cooked, of course), it’s a gorgeous pattern of rich, brown, buttery onions with crisp pastry on the bottom. Easy. Delicious, Impressive.
Pickled Onions
Feeling overwhelmed with members of the onion family? A miserable year for a number of crops has been a fantastic year for onions and garlic. I hear there are more in our future. There can never be too many onions or too much garlic for me.
Onions are easy, easy, easy to pickle and they’ll keep for months. They’re a traditional topping for tacos, but they’re great on any sandwich or chopped up into a salad. Red onions are the traditional onion for pickling but who says you can’t use white ones?
Caramelized Sweet Onions
For use in Caramelized Onion and Swiss Popovers, or anywhere else that strikes your fancy (grilled cheese sandwiches, a topping for burgers, with grilled steaks or pork chops, in quiches or tarts…use your imagination and have fun with them!)
Caramelized Onion and Swiss Popovers
Speaking of gorgeous onions, how great that the onions have not succumbed to the torrential downpours? Love this recipe from Southern Living’s May 2013 issue. Hope someone out there likes to bake besides me and the Mellow Bellies Rogue Baker.
This recipe will use up a bunch of onions and they are wonderful in more than just these popovers. Use them in sandwiches, top anything you grill, stir them into sour cream and make what a friend calls “Czechoslovakian Onion Dip” (the joke being that it’s so exotic that it’s far beyond the old standard French onion dip), put them on any kind of flatbread as a crostini ….. the possibilities are endless. It’s a great thing to have in your refrigerator.
Onion Pie
A recipe from www.tasteandtellblog.com, based on one they found on the Food Network website.
Baked Squash Sticks and Sweet Onion Dip
This recipe came from King Arthur Flour. If you still have an onion from earlier this season, you’re golden. If not, Vidalias will still be at the market for a few more weeks.
‘Mother-in-Law’ Beet Salad
This last recipe is an adaptation of one from Marc Sommers, executive chef of Parsley’s Custom Catering in Kennesaw, who demonstrated it at the Morningside Farmers Market a year or so ago. He says he “borrowed” this recipe from his Belarusian mother-in-law. I just had a beet-and-potato salad at an Ethiopian restaurant last night and I can’t wait to try this one.
Greens and Onion “Souffle”
This recipe is great for using up some more of those greens. It will work with your beet greens, radish greens, turnip greens or chard. I wouldn’t use the collards, they just need a little more cooking to be tender. An adaptation of a recipe from Rebecca Lang’s “Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less.” Greens and onions are such natural companions.
Onion Bhajis
The first recipe I’m sharing is one I learned at the cooking class. The class was led by Gulshan Singh who teaches the most accessible Indian food I know. As much as I cook, and I cook a lot, I always learn something new from her. Tonight’s class was full of recipes featuring onions. Here are some lovely onion fritters – delicious served with yogurt mixed with a little chopped cucumber and some cumin and salt. Saute some of your greens in a little olive oil to serve alongside the fritters and you’ve got a wonderful dinner in very little time.