You will find many ways to please your guests with this simple dish. The juicy, glazed onions are delicious as an hors d’oeuvre to be passed around, tossed in a salad, or served as a side dish with meats and fish. Here, I use balsamic vinegar to give the glazing syrup lots of flavor and a lovely caramel color, but you could use good wine vinegar as well. In which case, use just half the vinegar called for, and 1 teaspoon of honey. These onions are wonderful served warm from the pan or at room temperature and make a great house gift, packed in a nice jar with a label tied around the neck. They will keep in the refrigerator for a week or two and freeze well, too.
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.