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recipes 2007 11 balsamic braised cipoline onions with pomegranate
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This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
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With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.
5.0
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Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.
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Bust out the cinnamon sticks for this simple, cozy one-pot braise—they’ll imbue the dish with a gentle warming flavor over 4 hours of hands-off cook time.
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There’s no shortcut when it comes to caramelizing the onions—be patient.
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Little effort and big flavor. Use these in everything—sandwiches, salads, yogurt dips, roasted vegetables, and more.
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This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.
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Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”
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Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
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Red onions add sweetness and lend color to this chutney, but any onion will work.
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Bright, herbal, and sharp, this comically simple condiment is just what you want alongside braised meat.
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A palate-cleansing fennel salad to balance rich pork and hearty sides.
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“I love the crunch and juiciness that the pomegranate seeds can bring to a rice dish. It brightens everything up.” -Elenaore Park, recipe tester
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This herb-based North African marinade and relish is great with roasted vegetables, or as a rub for fish.
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3.7
(3.71)
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