Name: Slow-Cooked Onion Salad
Cook time: 35 min
Total time: 1 1/2 hr
Yield: Makes 6 servings
Ingredients: 4 medium leeks (1 lb total; white and pale green parts only), trimmed and cut crosswise into 1-inch pieces (1 cup); 2 tablespoons mild honey; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 sweet onion such as Vidalia (1/2 lb), trimmed and cut crosswise into 6 slices; 1 large red onion (1/2 lb), trimmed and cut lengthwise into 6 wedges; 1 large white onion (10 oz), trimmed and cut lengthwise into 6 wedges; 6 medium shallots (10 oz total), trimmed; 8 fresh thyme sprigs; 1 tablespoon olive oil; 2 teaspoons fresh lemon juice; 1 teaspoon finely chopped garlic; 1 teaspoon coarse-grain mustard; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 Belgian endives; 5 cups baby spinach (5 oz); 1/4 cup chopped fresh chives or scallions; Accompaniment: lemon wedges (optional)

In this rich, sweet salad, we've included not just onions but their relatives in the Allium family — shallots, leeks, garlic, and chives. For meltingly tender results, be sure to peel off the papery outer layer, the leathery second layer, and any paper-thin membranes from the onions, shallots, and leeks.

Cooks' notes:

• Onions, shallots, and leeks can be roasted 1 day ahead and cooled completely, then chilled, covered. Reheat in a preheated 350°F oven 5 to 10 minutes.

Recipe information

Total Time
1 1/2 hr
Yield
Makes 6 servings

Ingredients

For onion mixture

4 medium leeks (1 lb total; white and pale green parts only), trimmed and cut crosswise into 1-inch pieces (1 cup)

2 tablespoons mild honey

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 sweet onion such as Vidalia (1/2 lb), trimmed and cut crosswise into 6 slices

1 large red onion (1/2 lb), trimmed and cut lengthwise into 6 wedges

1 large white onion (10 oz), trimmed and cut lengthwise into 6 wedges

6 medium shallots (10 oz total), trimmed

8 fresh thyme sprigs

For salad

1 tablespoon olive oil

2 teaspoons fresh lemon juice

1 teaspoon finely chopped garlic

1 teaspoon coarse-grain mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

2 Belgian endives

5 cups baby spinach (5 oz)

1/4 cup chopped fresh chives or scallions

Accompaniment: lemon wedges (optional)

Preparation

Make onion mixture:
Step 1
Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil, allowing 2 inches to hang over each end of pan.
Step 2
Wash leek pieces well in a bowl of cold water, then lift out and drain well.
Step 3
Whisk together honey, oil, salt, and pepper and add onions, shallots, and leeks, tossing to coat. Spread onion mixture in an even layer in baking pan. Scatter thyme on top, then cover with another large sheet of foil and crimp edges all around to seal, forming a package.
Step 4
Roast until very tender, about 1 hour. Carefully remove top sheet of foil (steam will emerge) and turn on broiler. Broil onion mixture 5 to 6 inches from heat until tops of onions are browned and caramelized, 2 to 5 minutes. (Check frequently, removing pieces as they brown.) Discard thyme.
Make salad while onion mixture roasts:
Step 5
Whisk together oil, lemon juice, garlic, mustard, salt, and pepper in a large bowl.
Step 6
Trim endives and halve lengthwise. Cut in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
Step 7
Just before serving, add endives to dressing along with spinach and chives and toss until lightly coated. Season with salt and pepper. 3Divide salad among 6 plates and top with warm onion mixture.

TagsSalad Leek Root Vegetable Vegetable Shallot Red Onion Onion Side Starter Dinner Vegetarian Gluten Free Dairy Free Broil Gourmet

Recipe information

Ingredients

For onion mixture

For salad

Preparation

Make onion mixture:

Step 1

Step 2

Step 3

Step 4

Make salad while onion mixture roasts:

Step 5

Step 6

Step 7

Recipe notes