List all recipes for: Onions
Baby Leeks
Braise them in a skillet with a little water. While they are hot put them on a platter and dress them with good vinaigrette and crumble some feta on top with cracked pepper.
Braised Leeks and Potatoes
6 medium leeks
½ teaspoon salt
3 tablespoons olive oil
1 shallot, sliced
1 tablespoon fresh thyme leaves
½ cup white wine
1 cup vegetable stock or water
2 small red potatoes
1 tablespoon unsalted butter
Preheat the oven to 400 degrees. Trim the roots from the leeks, keeping the bottom intact. Trim the green tops so that the remaining leek is about 4 inches long. Split the leek in half lengthwise. Run the leeks under cold water to clean and dislodge any dir. Drain, place in a bowl and toss with a little salt. Heat a large 12 inch sauté pan over medium heat then add the olive oil. Place the leeks in the pan cut side down in batches if necessary. Cook over medium heat until caramelized about 12 to 15 minutes. Turn the leeks and cook for a few seconds on the other side. Remove the leeks from the pan and place cut side up in a 9 by 13 inch baking pan. In the same pan, lightly sauté the sliced shallot over medium high heat for about 1 minute. Add the thyme and white wine and cook about 2 minutes, until the wine reduces slightly. Add the stock or water and bring the mixture to a quick boil, then remove from heat. Pour the liquid over the leeks until they are not quite covered, adding more stock if necessary. Bake about 30 minutes or until the root ends of the leeks can be pierced with very little resistance by a knife. While the leeks are braising, cut the potatoes into ½ inch slices. Place them in a medium saucepan and fill with cold water, covering them by 1 inch. Season the water with ¼ teaspoon salt. Cook over high heat until the water boils, test for doneness by gently piercing with a knife. If potatoes are not yet done, reduce heat to medium and cook for 2 to 3 minutes more. Drain and set aside. When leeks are done, heat the sauté pan over medium heat. Melt the butter, then add potatoes. Sauté until lightly browned, about 2 minutes, turning to cook both sides. Add the leeks and braising liquid to the pan and toss to combine. Season with salt had pepper to taste before serving.
Cheddar, Baby Leek and Tomato Sandwich
3 tablespoons butter, at room temperature
4 slices sourdough or other good, firm bread
3 baby leeks, white and pale green parts only, julienne
2/3 cup grated white or yellow cheddar cheese
4 slices ripe tomato
2 tablespoons mayonnaise
Spread butter evenly on one side of each bread slice. Place two bread slices, butter-side down, in skillet. Top with half of the cheese, the leeks, tomato slices and then the rest of the cheese. Spread mayonnaise on other bread slices, place bread, mayonnaise side down, on top. Cook until lightly brown, flip carefully and brown on the other side. Cook until the cheese has melted and sandwich is warm through.
Cipollini Onions
Cipollini onions are so cute! I like to use them whole in a pot roast as they stay whole even when they’ve been cooked slowly for hours but you can cut them any way you like and use them as you would any other onion.
Goat Cheese Crisp Salad
1 1/2 cups thinly sliced onions
Butter
Shot of vodka
4 ounces goat cheese
1 egg
1/2 cup flour
1 cup herbed bread crumbs
Vegetable oil
2 cups fresh spinach
Thinly sliced, roasted red bell peppers
Balsamic vinaigrette
In a heavy skillet, slowly sauté 1 1/2 cups thinly sliced onions with a bit of vodka for 20 minutes to caramelize. Set aside. Mold the goat cheese into two flat, round patties. In a small bowl, whisk an egg. In another bowl, combine the flour and bread crumbs. Dip the goat cheese patties into the egg wash. Dredge each patty in the flour/bread crumb mixture and refrigerate for 20 minutes to set. Heat vegetable oil in a small skillet over medium high heat. Brown both sides of the patties until golden, about two minutes on each side. In a bowl, toss together the spinach, roasted red bell peppers and caramelized onions. Lightly dress with room temperature balsamic vinaigrette (1/3 part Balsamic vinegar, 2/3 part extra virgin olive oil and salt and pepper to taste). Place salad on plates. Finish by warming goat cheese patties in 400 F oven. Place atop salads and serve with a crusty baguette.
Green Garlic
Green garlic is garlic which has not yet dried. You will think it looks a lot like a leek! You may see coverings between the cloves, sometimes they have not yet formed. This garlic will have a higher water content, milder flavor and will be easier to burn so cook it very gently. Best used raw in salad dressings or marinades. Or add it to a pasta sauce at the end rather than at the beginning of the recipe.
Leek, Potato and Sausage Soup
1/4 teaspoon cumin seed
1/4 teaspoon caraway seeds
The white part of 1 medium leek, halved lengthwise, sliced thin crosswise, washed well, and drained (about 1 1/4 cups)
1 tablespoon unsalted butter
2 cups low-salt chicken broth
1 small boiling potato (about 1/4 pound)
1/4 pound kielbasa, cut crosswise into 1/4-inch-thick slices and the slices quartered
1 tablespoon heavy cream
1/4 cup thinly sliced fresh spinach leaves (about 4)
In a dry heavy saucepan toast the cumin seed and the caraway seeds over moderate heat, stirring for 2 to 3 minutes, or until they are very fragrant, and transfer them to a plate. In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until it is very soft, stir in the broth and the potato, peeled and cut into 1/2-inch dice, and bring the liquid to a boil. Simmer the mixture for 10 minutes, or until the potato is tender, stir in the toasted seeds, the kielbasa the cream, and salt and pepper to taste, and simmer the soup for 5 minutes. Just before serving, stir in the spinach.
Roasted Cipollini Onions
This is a very simple recipe. No quantities are needed, just make as much or little as you want.
Olive oil
Fresh thyme
Coarse salt
Freshly ground black pepper
Preheat oven to 400º. Place onions in a small baking dish which is just large enough to hold them. Drizzle with a little olive oil and lay a few sprigs of thyme over the top. Sprinkle with coarse salt and pepper. Cover with foil. Roast in oven for about an hour, until they are very tender and golden brown. Sprinkle with a little balsamic vinegar.
Sweet Onion Soup
2 tablespoons olive oil
1 pound sweet onions, thickly sliced
1 ½ teaspoons salt
2 cups high quality chicken stock
Heat oil in large stock pot over medium high heat. Add onions and cook stirring occasionally about 15 minutes. Add salt and stock. Bring to a simmer, cover and cook for 15 minutes. Remove from heat and blend with an immersion blender until smooth. Divide soup among 2 bowls, drizzle with a little olive oil and a few grinds of pepper.
Yukon Gold Potato, Leek and Feta Frittata
¾ lb Yukon Gold potatoes unpeeled
2 tbsp unsalted butter
2 leeks, white and tender green parts only, halved lengthwise and thinly sliced
Salt and Pepper
10 large eggs
1/3 cup whole milk
4 ounces crumbled feta cheese (1 cup)
Preheat oven to 375 degrees. In a medium saucepan, cover the potatoes with water and bring to a boil, then simmer until tender, about 15 minutes. Drain and cool slightly, then cut into ½ inch cubes.
In a 10 inch nonstick ovenproof skillet, melt the butter. Add leeks and cook over moderate heat until tender, about 4 minutes. Add the potatoes and cook for 3 minutes longer. Season with salt and pepper.
In a large bowl, whisk the eggs with the milk and season with salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring. Sprinkle the feta over the leeks and potatoes. Transfer the skillet to the oven and bake until the eggs are just set in the center, about 18 minutes. Slide the frittata onto a serving plate. Cut into 6 wedges and serve!
