Tagged With onions

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I’m keen on green onions. The lazy — and the wise — man’s onion, spring onions are versatile, dirt cheap and easy to deal with, and they should be a staple in everyone’s kitchen, beyond their typical use a garnish.

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I, like so many millennials, am a big fan of instant gratification, and am always looking to hack, streamline or otherwise speed up the process of cooking delicious food. There is, however, one tasty treat that is always going to take its sweet, caramelised time: The onion.

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A fried allium is the perfect finishing touch. Whether on top of a medium-rare steak, a creamy potato soup, or a gooey bowl of macaroni and cheese (or like, a salad or something), fried onions, leeks, garlic and the like provide crispy texture and salty, umami-rich, slightly pungent flavour. In short, they are desirable. They also just got a bit more convenient, thanks to this microwave method from Cook's Illustrated.

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It's hard to improve on an onion ring, but I dare say the folks at Tastemade have done just that. Instead of dipping the allium loops in a batter and then frying them, they have gone low-carb (and high-taste) by wrapping them in strips of tasty bacon and baking them.

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Hello everyone, and welcome to the very first instalment of Will it Sous Vide?, a weekly column where I sous vide whatever the heck people want me to. This week's most popular suggestion was onions, specifically caramelised onions.