Category: Onions (Yellow, Red, Sweet, & Shallots)

  Fresh, sweet, savory and good as is with chips, in tacos, mixed with black beans, etc. ... Read more »

There are many versions of this classic Spanish soup, served cold or at room temperature (when it was first made, before refrigeration) and most include tomatoes, cucumbers, onion, garlic, stale bread, a bit of sweet pepper and olive oil and wine vinegar. You can play with the ratio based on what you have and/or your tastes.  ... Read more »

  I love the time of year when I can make ratatouille, when sweet peppers, eggplant, summer squash and tomatoes are all at their peak--usually beginning early August and lasting until mid-to late September. In my cook-with-what-you-have version quantities are easily adapted and the ratios are not critical so scale up or down as needed. It is important to cook some of the vegetables separately so that you don't crowd the pans and steam them rather than sautéing them. You want the browning and sweetness that comes with direct contact with the hot skillet.   It is a rich, stew-like dish in which the vegetables all break down a bit. It is not beautiful but it is GOOD! Serve with some good crusty bread, another salad, a frittata or some such. It’s even better the next day and delicious at room temperature as well.... Read more »

This dish materialized the last day before my next CSA share's arrival and it successfully used up what needed using. You could substitute leeks for the onions or use different greens--use it as a template. I turned it into a complete meal by serving it with hard-boiled eggs I happened to have on hand.  ... Read more »

One early summer night  I found a few zucchini in the fridge, half a Walla Walla Sweet, and a bit of bacon. I happened to have a ball of Grand Central Bakery's whole wheat pizza dough on hand. I love to make my own dough but don't as often as I used to with good dough easy to find. If you have time to make your own dough, by all means do so, see recipe below.... Read more »

  Over the years I've come to use scallions/green onions and spring onions (above) regularly. These lovely, long elegant onions that show up at the markets and CSA shares in late spring deserve to be made the center of a dish like in these very quick to make pancakes. And market/CSA scallions and spring onions tend to come with all the tops and please use them all. Spring onions vary in size. I like to use quite small ones (about 1-inch thick and 2-3 inches long) but just be sure you have a good mix of onion bulb and green stalk.  ... Read more »

Lentils get overlooked a bit in the summer but I especially love salads with small green lentils in the summer. You can make them ahead of time and then have a robust, room temperature dish for whenever you need it. ... Read more »

There are many dishes with some kind of bean and some kind of green on this site. This combination of the rich, creamy beans with the sometimes spicy or slightly bitter greens is one of my favorite flavor pairings. The thinly sliced onions soaked in red wine vinegar adds another dimension to this dead simple dish. As per usual you can adapt the quantities and ratio to suit your tastes or your pantry/fridge.  ... Read more »

Italians make many versions of this simple dish. It is suited to spring time and the tender green (and sometimes leafy) produce that starts showing up in the markets.   The veggies, in typical Italian style, are not left al dente (like pasta is) but are cooked through and sometimes even mashed up a bit to really blend the flavors. You can finish with fresh herbs, a squeeze of lemon juice or simply with salt, pepper and a little more olive oil.  Serve alongside fish, or top it with a fried or poached egg or toss it with pasta or just with some crusty bread and cheese for a light dinner.... Read more »

--adapted from Jerusalem by Yotam Ottolenghi and Sam Tamimi   You'll be amazed how much of this you can eat. It's just such a winning combination, even in its simplified form. You can certainly add other vegetables to the mix and you can use any kind of onion--just use lots.   Most any winter squash or pumpkin will work for this recipe. If you’re loathe to peel and trim the squash raw you can bake the whole squash, seeds and all for about 20 minutes at 400 degrees and then remove it, let cool a little and then peel and cut—a bit easier to handle this way.... Read more »

You can make this luscious condiment with sweet or regular yellow or red onions. This is delicious with roasted meets or with eggs, on pizza, thinned down as a pasta sauce with some red pepper flakes and a bit of Parmesan, or added to a scramble with some sautéed kale or other greens.   This is the very plain version. You can add thyme and/or a bay leaf or some hot pepper flakes or minced, fresh hot pepper. I do include the optional coriander version below that I learned from the brilliant chef and cookbook author Andrea Reusing of the restaurant Lantern in Chapel Hill, NC and of one of my favorite cookbooks Cooking in the Moment: A Year of Seasonal Recipes.... Read more »

Stewed or caramelized onions flavored with just a bit of vinegar and thyme are one of my favorite things. I forget about them and when I do remember to make them I put them in/on everything. You can stir them into rice or serve them as a condiment/side to chicken, pork or beef. . .   You can use red, yellow or sweet onions here. The sweet onions will give off more moisture and have more of a "stewed" consistency whereas the others are drier and jammier. ... Read more »

My mother makes great big platters of this, completely simple composed salad every summer. If you have sweet peppers by all means slice them very thinly and add them to the mix here. You can scale this however you'd like so adjust however you'd like. You can skip the feta to make it vegan. ... Read more »

You can use the gorgeous purple Torpedo (or Tropea) onions instead of Walla Walla Sweets if that's what you have. You can easily halve this salad or substitute herbs you have/like.... Read more »

[caption id="attachment_19814" align="aligncenter" width="660"] Corn tortillas are more traditional but flour tortillas are great too. I was really short on cream for the above version and they were still delicious. Cook with what you have![/caption]   This is a variation on the Mexican dish Rajas.  It’s delicious, smoky and easily varied. I’ve included a meat (beef) and vegetarian (potato) option below.   Note: If you're in a hurry you can saute the peppers with the onions and potatoes and skip the roasting and peeling. It's not as smoky but still delicious.  ... Read more »

--inspired by Saveur   This is so refreshing a delicious.  ... Read more »

Simple and delicious. You can use any kind of onion you have. You can add oregano or basil and top with a little cheese if you'd like though the simplicity of the dish as is, is just lovely.... Read more »

This is a bit of work but it makes a lot and keeps well. It’s wonderful for picnics and parties since it’s delicious at room temperature and travels well. And it uses up a lot of onions so if you’ve accumulated some, this is a great way to use them.   This Southern German style tart/quiche/pizza is a mainstay in my family. This can easily be made vegetarian by omitting the bacon. You can also add herbs (thyme, parsley and/or chives are particularly good) and change the cheese to suite your taste or what you have on hand.... Read more »

This is a wonderfully satisfying dish that uses the most basic staples to delicious effect. It’s a great way to use a few onions and they are definitely the star of the show, well-spiced and caramelized.   There are variations of this dish from Egypt to Lebanon and Israel with many different spellings and iterations.... Read more »

This is a favorite condiment. I put these onions on most anything, from eggs, to any hash to enchiladas. . . I add them to salads and I put them on sandwiches. During the winter especially I crave acidic/bold flavors to counter the sweetness of winter produce and cooking. These onions will make this good hash even more lively and fun.   These onions play a similar role to the Mexican Escabeche, pickled onions, carrots and jalapeños, that grace most dining tables at homes and in restaurants.  ... Read more »