These are the onions to have alongside a few slices of rare roast beef. The marriage of flavors is superb. If they are to be truly tender and silky soft, it is crucial to take them as far as you dare in the pre-cooking stage, before you scoop out the center and stuff them. They need to be boiled for a good half an hour, depending, of course, on their size. Any layers that are not supple and easy to squash between your finger and thumb should be discarded. There is no reason why these onions with their mushroomy, creamy filling couldn’t be served as a main dish. You would need two each, I think, and maybe some noodles, wide ones such as pappardelle, on the side, tossed in a little melted butter and black pepper.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.