Onions' sweet and savory tastes and pungent, tear-inducing sharpness combine to create quiet depths of flavor in so many dishes — but onions often don't get the credit. They play happily in the background, yielding the spolight to a dish's more glamorous ingredients. So here, in early spring, when fresh baby alliums are just coming up from the ground, is a roundup of recipes that each put the onion family front and center. From leek soup to onion and citrus salad, if you love onions, these are recipes for you!
SALADS
• 1 Citrus and Onion Salad
• 2 Fennel, Orange, and Shallot Salad
• 3 Tomato Salad with Red Onion, Dill and Feta
SOUPS
• 4 Spring Leek and Lemon Soup
• 5 Creamy Leek and Yogurt Soup
• 6 French Onion Soup
• 7 Cream of Shallot Soup
• 8 Potato Leek Soup
LUNCH & DINNER
• 9 Chicken with Shallot-Apricot Sauce
• 10 Florida Butter Beans with Caramelized Onions and Bacon
• 11 Cheese and Onion Sandwich Recipe
• 12 Leeks Braised with Wine and Garlic
• 13 Lemon Frittata with Leeks and Goat Cheese
• 14 Mushroom and Leek Risotto
CONDIMENTS AND NIBBLES
• 15 Three Onion Jam Recipes
• 16 The Zuni Pink Pickled Onions
• 17 DIY Cocktail Onions
What's your favorite way to eat onions? Roasted? Caramelized? Sliced in a salad? Cooked down low and slow in a curry?
More about onions:
• How To Dice An Onion: The Video
• How To French Cut an Onion
• Five Tips on How to Cut Onions Without Tears
(Images: See linked posts for full image credits.)
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I made the onion citrus salad only with grapefruit instead of blood oranges. It was good, though those barbie onions(Cioppellini) were tough to deal with it, from skinning them to chopping them up.
Next time, I will forego the whole raw baby oinion think and lightly saute some shallots. I am the biggest fan of raw onion.
French onion soup, definitely. I'm thinking about making some oniony enchiladas soon, either with caramelized or just with lots of chopped onion inside.
I have a nice recipe for this onion salad, from a tapas recipe book I got a few years ago. It's really simple, just sliced white onions with some black olives, parsley and olive oil. But it's fantastic in the way you cook the onions to take the bite out of them, while leaving them a bit firm and crunchy.
i kind of have to do this -
for the whole of 2010 i am hosting a can jam for a very large group of food bloggers. each month we can a specific fruit or veggie and this month it was alliums. there are over 80 recipes of canned onions, shallots, garlic and the like:
http://tigressinapickle.blogspot.com/2010/03/can-jam-march-round-up-allium.html
Ah, man. That salad looks delish. I wish I wasn't so intolerant of onions.