In the introduction to this chapter, I tell about the extraordinary red onion from Tropea. Its healing qualities have been promoted since Roman times. And though not widely publicized, the wine-red onion is particularly valued by the men of the coast for its capacity to enhance a certain romantic vigor—a legend now confirmed by recent scientific research, we were told, that found la cipolla rossa di Tropea naturally rich with the same compound as delivered by the drug Viagra! I can’t comment on that, but I can tell you with certainty that one can only love any dish featuring the Tropea onion, whether raw or cooked. This wonderful soup, with lots of onions and good San Marzano tomatoes, is the one that we sampled in Calabria and that I have since re-created at home. Made with American-grown sweet onions, it is almost as good as the original version. It can be a meal in itself, or a very special opening course.
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.