Label
All
0
Clear all filters

Onions

Appears in
British Seasonal Food
British Seasonal Food

By Mark Hix

Published 2008

  • About

The humble onion is often taken for granted and regarded as a basic kitchen commodity, rather like salt. We rarely serve the vegetable as a dish in its own right, as they do in Spain with the new season calcots. With all the different varieties of onions available these days we should be making more of them as a stand-alone vegetable.

Small onions and shallots are great simply roasted in their skins or cooked on the grill or on a ridged griddle pan. Or try puréeing cooked onions with some cream or béchamel sauce to serve with offal or lamb.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title