These are the onions to have alongside a few slices of rare roast beef. The marriage of flavors is superb. If they are to be truly tender and silky soft, it is crucial to take them as far as you dare in the pre-cooking stage, before you scoop out the center and stuff them. They need to be boiled for a good half an hour, depending, of course, on their size. Any layers that are not supple and easy to squash between your finger and thumb should be discarded. There is no reason why these onions with their mushroomy, creamy filling couldn’t be served as a main dish. You would need two each, I think, and maybe some noodles, wide ones such as pappardelle, on the side, tossed in a little melted butter and black pepper.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.