For liver lovers, this onion-smothered calf's liver is rich in iron. Refrigerating liver in milk for up to 8 hours helps to give it a milder taste. Our savoury-sweet onions are perfect with this dish.
This sweet-and-sour side is a convenient recipe when feeding a large crowd because so much of it can be prepared in advance. The onions become delicate after you peel off their skins, so stir and shake the pan very gently until they're softened and golden. If you can't find cipollini onions, substitute with halved pearl onions.
The Welsh rarebit is a dish originating from Wales. Traditionally, it consists of a piece of toast covered with a melted concoction of cheese, beer and seasonings, which is then broiled. Here, we’ve added ham and pickled onion. You can replace the homemade pickled onion with store-bought pickled onions or chopped pickles.
Although beer evaporates during cooking, it permeates the onions to give a twist to this classic comfort food. Brown ale brings out the natural sweetness of the onions. Use tortillas instead of bread for a delicious take on quesadillas.
Sweet golden onions and fresh herbs jazz up plain eggs for dinner. Serve with a simple green salad and a loaf of great crusty bread for an easy dinner any night.
Frying onions in the oil before adding the potatoes adds subtle flavour to the fries. Plus, the onions become meltingly tender inside, with crisp edges and a wicked sweetness. Oil-blanch the potatoes in very small batches; the moisture in them makes the oil really bubble, which could cause it to overflow.
As the butter melts during baking, the layers of dough separate to make light, quick and easy biscuits. Green onions add a flavourful fresh lift.
On the gift tag, suggest pairing this savoury marmalade with meats, such as pork, lamb or beef. Or serve with crackers and a creamy cheese. You need a mandoline to get paper-thin slices of onion.
