Perfect as an accompaniment to meat and grain recipes, this onion dishes are light, flavorful and easy to create.
Onion recipes
Onion recipes
These onion recipes aim to remedy that, making the allium the star. Incidentally, never trust a recipe that claims onions can be softened in three minutes; they require slow, gentle cooking. The best things are always worth waiting for. See: Recipes – our dedicated page for tasty meals
Four allium soup
Four allium soup
Serves 4 The attention you give the alliums – a full house of sweet onions, shallots, leeks and garlic in this case – as they slowly soften and caramelise is the key to this comforting, richly flavoured soup. Ingredients:
40g unsalted butter1 tbsp olive oil600g sweet onions, peeled, halved and thinly sliced300g banana shallots, peeled, halved and thinly sliced2 leeks, trimmed and finely sliced (white and pale green parts only)Salt and freshly ground black pepper1 tsp caster sugar4 garlic cloves, peeled and thinly sliced2 tbsp plain flour250ml dry white wine1.2 litres hot fresh beef stock4 slices French bread100g Manchego cheese, finely grated1 tsp fresh thyme leaves
Method:
Sichuan stir-fried pork with garlic chives
Sichuan stir-fried pork with garlic chives
Serves 3 Garlic chives, treated here as a vegetable rather than a herb, are available in Asian food shops. To replicate their mild flavour and distinctive texture, use a mixture of standard chives and roughly chopped spring onions along with a crushed garlic clove. Serve this dish with steamed rice. Ingredients:
200g pork fillet, finely sliced1 tsp cornflour1 tbsp Shaoxing rice wine or dry sherryPinch of salt1 tbsp groundnut oil4cm piece ginger, peeled and finely shredded1 red chilli, deseeded and chopped½ tsp Sichuan peppercorns, roughly crushed120g garlic chives, sliced into 3cm lengths1 tsp toasted sesame oilSoy sauce, to serve
Method:
Griddled leeks with walnut tarator
Griddled leeks with walnut tarator
Serves 4 Use young, tender and slim leeks; any stems thicker than your thumb will be too large. If these are not available, use whole spring onions instead. Ingredients: For the tarator:
200g walnut halves1 garlic clove, peeled and crushed Salt and freshly ground black pepper2 tbsp red-wine vinegar4 tbsp extra-virgin olive oil, plus a little extra to serve
For the leeks:
24 baby leeks, trimmed1 tbsp olive oil
Methods:
Red onion, wheat berry, lentil and pomegranate salad with goat’s curd
Red onion, wheat berry, lentil and pomegranate salad with goat’s curd
Serves 4 Farro, spelt, barley or even wild rice makes an excellent alternative to the wheat berries. Ingredients:
2 tbsp olive oil2 large red onions, peeled and finely slicedSalt and freshly ground black pepper1 tsp coriander seeds, roughly crushed200g wheat berries or grains120g Puy or Beluga lentilsLarge handful flat-leaf parsley, chopped1 pomegranate, seeds and 3 tbsp juice150g goat’s curd (or soft goat’s cheese)
For the dressing:
1 lemon, finely grated zest and juice4 tbsp extra-virgin olive oil, plus extra to serve 1 tsp clear honey¼ tsp sumac, plus extra to serve
Method:
Steak sandwich with roast shallots, salsa verde and watercress
Steak sandwich with roast shallots, salsa verde and watercress
Makes 4 large sandwiches Banana shallots are superior roasters, becoming tender and sweet in very little time. They are the perfect foil to this fabulous sandwich with its sharp salsa verde, seared steak and peppery watercress. Ingredients: For the salsa verde:
4 anchovies in olive oil, drained50ml milk1 garlic clove, peeled and chopped2 tbsp capers, rinsed and drained1 large bunch flat-leaf parsley, roughly chopped1 small bunch mint, roughly chopped100ml extra-virgin olive oilGood squeeze of lemon juice Salt and freshly ground black pepper
For the baguettes:
400g banana shallots, peeled and halved3 tbsp olive oil3 tbsp good balsamic vinegar4 x 180g rump steaks, trimmed1 garlic clove, peeled and roughly chopped1 large sourdough baguette, cut into 4 lengthsHandful watercress, large stalks removed
Method:
Red shallot, ginger and coconut sambal
Red shallot, ginger and coconut sambal
Serves 4 as an accompaniment This fiery, sour and fragrant Sri Lankan sambal will pep up simple charred prawns in their shells or griddled fish fillets. It makes an exceptionally delicious meal served alongside cooling cucumber and sticky rice to balance the flavours. Bunches of fresh curry leaves are sold in Asian and other speciality food shops, and larger branches of major supermarkets. Ingredients:
1 tbsp groundnut oil2 red chillies, deseeded and roughly chopped2 green chillies, deseeded and roughly chopped2 sprigs fresh curry leaves1 tsp black peppercorns, roughly crushed1 tbsp tamarind paste150g fresh coconut, grated3 garlic cloves, peeled and chopped3 small red or Thai shallots, peeled and finely chopped1½ tsp salt
Method:
