Onions

Yield: 4 servings Ingredients 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves ¼ cup (60 ml) olive oil, plus more for drizzling 4 garlic cloves, thinly sliced 1 medium red or yellow onion, thinly sliced Kosher salt and black pepper 2 to 3 tablespoons (30-45 grams) harissa or tomato paste Red-pepper flakes (Aleppo peppers work well) 3 (15-ounce) cans large beans, such as pinto, navy, cannellini, butter or great Northern, drained and rinsed 4 cups (960 ml) vegetable broth 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing 1 cup (about 60 grams) parsley or cilantro, leaves and tender stems 2 ounces (56 grams) feta or other salty cheese, such as queso fresco or pecorino, crumbled (optional) Fried or medium-boiled eggs, for serving (optional) Preparation Step 1 Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside. ...

This savory pie is a simple, rustic dish that is perfect as a side dish or a main. Top with a drizzle of balasmic vinegar and a sprinkle of fresh herbs. Serve hot, cold, or room temperature. This pie was an entry to the Porches and Pies pie contest in 2023. Notes This recipe requries one pie shell (half a recipe) of Pâte Brisée. Any mix of fresh mushrooms can be used. I used a mix of oyster and shiitake. While this recipe calls for oat milk, any milk can be used. Yield One - 9 inch (23 cm) pie Ingredients 770 grams trimmed and cleaned oyster and other mixed mushrooms 1 large purple onion 2 to 3 small/medium shallots 3 leeks, white stalk and tender green stalks chopped into ¼ rounds and then thinly sliced 3 to 4 Rosemary sprigs 3 to 4 Thyme sprigs 2 large eggs 80 ml (1/3 cup) oat or other milk 145 grams (5 oz) finely grated parmesan cheese 1 pie shell from Pâte Brisée Preparation Mushrooms In a large, heavy skillet, add: ...

Special Equipment 5 to 6 quart crock pot/slow cooker Blender or food processor Ingredients Step 1 Coat the inside of the crock pot with cooking spray. Set the cooker to low heat and add the following ingredients: 4 cups reduced-sodium vegetable broth 1 cup uncooked green lentils, rinsed and drained 1 cup chopped yellow onion 3/4 cup chopped carrots 2 teaspoons ground cumin 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 5 sprigs thyme 4 cloves garlic, minced Cook for 7 hours. ...

Source Milk Street, May 2019 Special Equipment Large dutch oven 12" skillet A paper-towel-lined plate Kitchen towel Ingredients 5 cups water 4 cloves garlic, smashed and peeled 4 bay leaves 2 ½ teaspoons ground cumin ½ teaspoons ground allspice 1 tablespoon salt ¼ teaspoon salt 1 teaspoon ground black Pepper 1 cup brown lentils, rinsed and drained 1 cup basmati rice, rinsed and drained 1/3 cup extra-virgin olive oil 2 medium yellow onions, halved and thinly sliced 1 bunch scallions, thinly sliced Preparation Water and Spices In a large Dutch oven over medium-high, combine: 5 cups water garlic bay leaves cumin allspice salt pepper Add Lentils Bring to a boil, then add lentils. Reduce heat to low. Cover and cook, stirring occasionally and adjusting heat to maintain a simmer until lentils are softened but still quite firm at the center- about 10 minutes. Add Rice Stir in rice, return to a simmer. Cover, reduce heat to medium-low and cook until the liquid is absorbed and the lentils and rice are tender- about 25 minutes. Meanwhile, cook onions In a 12" skillet, heat oil until shimmering. Add onions and cook, stirring occasionally at first and then more frequently once browning begins, until the onions are deeply caramelized and crisped- about 10 to 15 minutes. Using a slotted spoon, transfer the onions to a paper-towel-lined plate, spread thin and evenly. Sprinkle with ¼ teaspoon salt and set aside. Finish Once the lentils and rice are tender, remove from heat, uncover, lay a kitchen towel over the pot, and place the cover over the towel for 10 minutes. Remove cover and towel, fluff with a fork. Discard bay leaves. Taste and season with salt and pepper as needed. Stir in half the scallions. Transfer to a serving bowl. Top with the onions and remaining scallions. Serve.

This is a recipe that I made up. Equipment 14-inch cast-iron skillet Ingredients Olive oil, as needed 16 ounces white mushrooms, trimmed and quartered 2 medium onions 2 shallots ¼ cup capers, rinsed 2 red bell peppers Juice of one lemon 3 chicken breasts; sliced into cutlets 16 ounces fresh spinach leaves; washed 1 ¼ cups chicken broth 3/4 cup white wine All-purpose flour (to dredge chicken) Preparation Prep Chicken Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Pat cutlets dry with paper towels. Season with salt and pepper. Lightly dredge in flour. Set aside. Cook Vegetables Heat olive oil in 14-inch cast-iron skillet over medium-high heat until just smoking. Add mushrooms- cook until soft. Add onions and shallots- cook until soft. Add bell pepper ¼ teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes. Add capers and cook until fragrant, about 1 minute. Add broth and wine and bring to boil, scraping up any browned bits. Cook until slightly thickened, about 8 minutes. Set aside. Cook Chicken Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add 3 cutlets and cook until golden and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil. Finish Discard any oil remaining in skillet. De-glaze skillet with additional wine and/or broth. Add spinach; cook until wilted. Lay chicken atop spinach. Pour vegetables over chicken. Simmer until ready to serve. Serve.

The title says it all. This recipe pairs well with Potato Dumplings Ingredients 1 medium yellow onion, chopped 1 medium purple onion, chopped 16 ounces white button mushrooms, chopped 32 ounces sauerkraut, drained Broth, as needed (vegetable, chicken, beef, etc. Your choice) Salt Olive Oil Preparation In a large skillet, combine onions and mushrooms. Add some salt. Add enough olive oil to lightly coat and prevent sticking. Cover and cook over medium heat, stirring frequently, until mushrooms and onions soften. Uncover and continue over low heat, stirring frequently, until mushrooms turn deep brown and liquid has cooked off. Add sauerkraut; stir to combine. Cover; stir frequently to prevent burning; add broth as needed to maintain moisture. Cook until sauerkraut turns deep brown. Serve You may serve as is, or compliment with as side dish. ...

Source This reciepe is loosely transcribed from Recette de MA RATATOUILLE aux LÉGUMES du JARDIN by POPOTE et POTAGER. Equipment Large skillet, I prefer a 12" to 15" cast iron Large Dutch oven Ingredients Olive oil Onions (two to three, I use one red and one yellow medium-sized onions) 1 shallot 7 to 8 Garlic cloves 3 bell peppers, cut into bite-sized pieces 3 zucchini, cut into bite-sized pieces 1 yellow squash, cut into bite-sized pieces 2 eggplants, cut into bite-sized pieces 1 kilo tomatos, cut into bite-sized pieces Several springs of Thyme 1 to 2 sprigs of Rosemary Prep Cut all vegetables into bite-sized pieces, keeping each vegetable in its own bowl. Peel the garlic cloves and slice if desired. Method Onions, Shallots and Garlic Heat the skillet over medium heat. Add olive oil to the skillet. Add the onions and shallots to the skillet and cook until browned and slightly caramelized. Add the garlic and cook until fragrant. Remove the onions and shallots from the skillet and put in the Dutch oven. Bell Peppers Add olive oil to the skillet. Cook the bell peppers until soft and slightly browned. Remove the bell peppers from the skillet and put in the Dutch oven. Zuichini and Yellow Squash Add olive oil to the skillet. Cook the zuichini and yellow squash until soft and slightly browned. Remove the zuichini and yellow squash from the skillet and put in the Dutch oven. Eggplant Add olive oil to the skillet. Cook the eggplant until soft and slightly browned. Remove the eggplant from the skillet and put in the Dutch oven. Tomatos and Herbs Add the tomatos to the Dutch oven. Stir the contents of the Dutch oven to combine. Add the thyme and rosemary to the Dutch oven. Simmer Simmer the contents of the Dutch oven for at least 40 minutes. Notes I like to serve this with a crusty bread and a nice red wine. Ratatouille can be served hot or cold. The dish can also be served with gnocchi or pasta. The flavors of the dish can be enhanced with a little soy sauce to add depth and umami. Paprika can be added to the dish to add a little heat.