Onions as a side dish or the centrepiece
A foundational ingredient in many world cuisines, onions offer a delicious range of texture and taste – whether slow-roasted for a rich, caramelised flavour or used for their tangy freshness in stir-fries and salads.
Most varieties of onions mix well with other members of the allium family, especially garlic and leek. Slowly cooked with butter, oil or white wine – or all three – they are the foundation for gently prepared stovetop classics like risotto or a slow-cooked casserole.
For one of the ultimate low-effort onion recipes, roast the whole, unpeeled bulbs on a baking tray. The sweet, deliciously gooey insides can be separated from their skins and served as part of a traditional roast – or simply as an indulgent snack on freshly toasted bread with crème fraiche, crumbled blue cheese, a splash of balsamic vinegar or fresh tomato and rocket.
