Few dishes are more comforting on a cold evening than French onion soup. Slowly caramelized onions, a hearty stock, and a splash of wine and brandy create a rich, deeply flavorful base. Finished with toasted bread and a blanket of bubbly Gruyère or Comté cheese, this timeless classic is perfect as a cozy supper with...Read More
Few appetizers are as simple yet elegant as bruschetta topped with slow-cooked, balsamic-laced onions. Patiently caramelized until mahogany brown, the onions develop a deep, sweet complexity that pairs beautifully with grilled or toasted bread. A touch of fine balsamic vinegar adds brightness, while a drizzle of olive oil and a sprinkle of fleur de sel...Read More
In Italian, agro means sour and dolce means sweet — the perfect description for these sweet-and-sour cipollini onions. Beloved for their tangy, complex flavor, they often appear at the table as an elegant antipasto, paired with rustic cheeses, tossed into salads, or tucked inside a roasting chicken to infuse it with rich, caramelized notes. Their...Read More
This slow-roasting method allows the natural sugars in the cipollini onions to caramelize and break down into sweeter compounds, making them an ideal side dish for grilled steaks or chicken. Or, add to an appetizer charcuterie or cheese platter for a unique tidbit. INGREDIENTS: 4 – 6 tablespoons unsalted butter 2 pounds cipollini onions, peeled...Read More
This is a wonderful, flavorful dish to serve for brunch or a light dinner. INGREDIENTS: 1 tablespoon butter 1 tablespoon olive oil 3 onions, cut in half and sliced thinly 2 medium potatoes, diced 12 eggs 3/4 cup half and half 1/2 teaspoon salt 1/4 teaspoon black pepper, freshly ground 1/2 cup Gorgonzola cheese, crumbled...Read More
This deeply flavorful condiment brings together the sweet tang of rhubarb with the mellow richness of slow-cooked onions and warm spices. The result is a glossy, savory-sweet confit that works beautifully in both everyday and special dishes. It’s wonderful spooned over grilled hamburgers, chicken, or steaks, and pairs especially well with pork pâtés. You can...Read More
