These are the onions to have alongside a few slices of rare roast beef. The marriage of flavors is superb. If they are to be truly tender and silky soft, it is crucial to take them as far as you dare in the pre-cooking stage, before you scoop out the center and stuff them. They need to be boiled for a good half an hour, depending, of course, on their size. Any layers that are not supple and easy to squash between your finger and thumb should be discarded. There is no reason why these onions with their mushroomy, creamy filling couldn’t be served as a main dish. You would need two each, I think, and maybe some noodles, wide ones such as pappardelle, on the side, tossed in a little melted butter and black pepper.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.