Garden to Table Onion, Shallot and Leek Recipes

Nearly every savory dish in this kitchen begins the same way: oil in the pan, onion going in, the sound and smell of something softening and sweetening in the heat. Onions are so fundamental that we stop noticing them.

A freshly pulled onion, its papery skin still forming, its layers dense with juice, is a completely different thing from what you find in a supermarket bag. So is a shallot, sweet and complex. So is a young leek, pulled before it gets woody, clean and mild enough to eat almost raw.

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Pickled or Marinated Onions, Shallots and Leeks

Preservation

Pickled Sweet Peppers and Onions

Preservation

Mexican Pickled Onions (Yucatan Style)

Levantine Recipes

Sumac Onions (Turkish Marinated Onion Salad)

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Onion, Shallot and Leek Bakes

Baking

Caramelized Onion Gruyere Focaccia (French Onion Soup Style)

Baking

Fig Onion Cheddar Focaccia (Easy No Knead Bread Recipe)

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Onion, Shallot and Leek Mains

Main Dishes

Pasta alla Genovese (Beef and Onion Ragù)

Levantine Recipes

Musakhan Rolls (Crispy Palestinian Sumac Chicken)

Main Dishes

Musakhan (Palestinian Sumac Chicken with Onions)

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