Midnight in Paris Onion Soup Gratinée

Midnight in Paris Onion Soup Gratinée

This recipe from Betty Rosbottom’s new book, Soup Nights, is the perfect antidote to cold winter nights. Betty shares a tip direct from Julia Child: “She suggests stirring some small strips of Gruyère into the soup before adding the toasted bread slices. Those little strips melt as the soup simmers in the oven, melding beautifully into the onion broth.” Read more about Betty’s new book on page 10. Serves 6.

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Quick-Pickled Onions

Quick-Pickled Onions

I am never without a jar of these onions on hand. They go well in everything: chopped into salads, sprinkled onto grilled beef or lamb, stuffed into a wrap with hummus, anywhere you want a tangy hit from vinegar and a little oniony bite. They keep forever in the fridge, but they’re so easy to make, I usually pickle a pint at a time. Makes 1 pint. 

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Baked Onion Rings

Baked Onion Rings

Onion rings tend to be a treat relegated to burger shacks. This oven-fried version is easy to make, and since these rings are lower in fat than the deep-fried option, you can enjoy them any time. Use sweet onions like Vidalias or, if you like your onions to have a little more bite, use white onions instead. These are best when they’re baked on a silicone baking sheet (sometimes called a Silpat), but if you prefer, you can bake them on parchment-lined baking sheets instead. Serves 4.

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