Roasted Cipollini Onions with Honey & Balsamic

2 quarts water
4 pounds Cipollini onions
4 rosemary sprigs
1 cup dry red wine
1/2 cup soy sauce
1/3 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
Rosemary sprigs

Preheat oven to 475°.

Bring water to a boil in a stockpot. Add onions; cook 30 seconds. Drain; cool. Peel onions; arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.

Combine wine and next 4 ingredients (wine through honey), stirring with a whisk. Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice.

Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup. Pour over onions; toss well to coat. Garnish with rosemary sprigs, if desired.

Spring Onion Jam

1 tablespoon butter
1 tablespoon olive oil
2 large spring onions (Walla Walla Onions), sliced thinly
1/2 cup light brown sugar
1/3 cup white wine (Chardonnay or Pinot Grigio works well)
1/3 cup white balsamic vinegar
2 tablespoons apricot jam
1 teaspoon fresh thyme, chopped
salt and black pepper to taste

Melt butter and oil in a medium-sized skillet over medium heat. Add sliced onions and cook, stirring, until soft and translucent, about 10 minutes.

Add the sugar, wine, balsamic vinegar, apricot jam, thyme and a pinch of salt and pepper. Cook over low heat, stirring, until the liquid thickens and coats the back of a spoon, about 35 minutes.

Transfer the onion jam to a bowl and let cool. Serve at room temperature.

Pasta with Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs

3 tablespoons butter or olive oil

5 anchovy fillets

2 garlic cloves, finely chopped

2/3 cup bread crumbs

1 tablespoon extra virgin olive oil, plus additional for drizzling

1 yellow onion, halved from stem to root and thinly sliced crosswise

Kosher salt and pepper

1 pound Swiss chard, ribs removed, leaves chopped

1/2 pound whole-wheat pasta, such as fusilli. 

1. In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.

2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.

3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.

Source: New York Times - 10/10


16 ounces dried or fresh penne pasta 
1 head radicchio 
2 teaspoons olive oil 
1 large onion, thinly sliced 
1 tablespoon balsamic vinegar 
1/4 teaspoon coarsely ground black pepper
1 cup fresh or frozen peas (thawed) - optional
1/4 cup crumbled ricotta salata or goat cheese

In saucepot, prepare penne as label directs in boiling salted water. Drain penne, reserving 1/4 cup pasta cooking water. Return penne to saucepot. Meanwhile, cut radicchio lengthwise in half. Remove core, then cut crosswise into 1/2" slices. Set aside. In a 12" skillet, heat olive oil over medium heat until hot. Add onion and cook until browned and soft, about 15 minutes, stirring occasionally. Add vinegar, pepper, and 1/2 teaspoon salt; cook 1 minute longer. Increase heat to medium-high; add radicchio and cook 2 to 3 minutes until wilted. Add onion mixture, peas, and reserved pasta cooking water to penne; toss to mix well. Serve, sprinkled with cheese.


4 medium Walla Walla Sweet Onions
1 tablespoon olive oil
1/2 cup pine nuts, toasted
3 ounces unsalted butter, softened
1/2 teaspoon lemon zest
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
1/3 cup freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
lemon wedges and rosemary sprigs for garnish

Toast the pine nuts in a 350 degree oven for 6 to 7 minutes, or until golden brown. Cool. Caution: pine nuts burn easily. Preheat the oven to 375 degrees and fire up an outdoor grill. Peel onions and cut them in half, top to bottom. Brush onions with oil and place cut side down on the preheated grill. Barbecue until grill marks form. Place on a cookie sheet and finish cooking in the oven until tender, about 25 minutes. Meanwhile, make the pine nut butter. Place the 1/2 cup pine nuts in the bowl of a food processor and pulse several times until finely ground. Add butter, lemon zest, rosemary, black pepper and salt. Process until mixture is well blended. Spread the tender onions liberally with pine nut butter. Return to the oven to cook just until butter is melted, about 2 minutes. Serve onions warm, sprinkled with grated parmesan cheese and additional toasted pine nuts. Garnish plates with lemon wedges and rosemary sprigs. 

This recipe is from Tom Douglas of The Dahlia Lounge in Seattle.


Tarts take a while, but this one is worth it! Make it ahead of time and serve with a big salad for a light dinner on one of these hot summer nights. I'd love to claim this recipe as my own, but I pinched it from one of Delia Smith's early cookbooks. 

1/4 cup self-raising flour 
1/4 cup whole-wheat flour 
little salt 
1/2 teaspoon mustard powder 
1/4-1/2 teaspoon cayenne pepper (optional)
1/2 stick butter 
1/4 cup grated cheddar cheese 
1 1/2 lbs chopped onions 
2 tablespoons butter 
2 eggs, beaten
4 fluid ounces milk 
salt & freshly ground black pepper 
2 tablespoons grated cheddar cheese 

Sift the flours, salt; mustard powder and cayenne into a bowl, and then rub in the butter until you get a crumbly mixture. Stir in the cheese and add enough cold water to make dough that leaves the bowl clean. Wrap the dough in plastic and put in the fridge for 30 minutes. Melt the butter in a heavy based frying pan, add the onions, get them coated in the butter, cook them uncovered on a medium heat for approx 30 minutes, they have to be reduced and turned a deep brown. Stir from time to time, if they are still pale at the end of the cooking time, turn up the heat and cook for another 10 minutes until they have the right color. Preheat oven to 350F and put a baking sheet in the oven. Grease an 8 inch fluted flan tin, roll out the pastry and line the tin, prick the base with a fork, place the tin on the baking sheet in the oven and bake for 15 minutes. Remove from the oven and brush with some beaten egg (from the filling) return to the oven for 5 minutes. Then spread the onions all over the base of the flan, mix the eggs with the milk, salt and pepper, and pour as much as possible over the onions, you might have some left it depends on how much the onions have reduced. Sprinkle the cheese over the top and bake for 30 minutes (on the baking sheet again) or until the filling is golden brown and puffy.