onion

One-Pot Smoky Fish With Tomato, Olives and Couscous

olive oil,

yellow onion, thinly sliced

(6-ounce) skinless mild, white fish fillets,

Kosher salt and black pepper

garlic (about 3 large cloves)

anchovies

smoked paprika

cayenne

dry white wine

chicken stock,

tomatoes

parsley,

pearl couscous

sherry vinegar or red wine vinegar

Salsa Tatemada Norteña (Fire-Roasted Salsa)

Roma tomatoes

Anaheim chiles (2 to 3 large chiles); see Note

white onion (about 3 ounces)

Beef bourguignon

olive oil

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

tomato paste

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

Roasting chicken with tarragon is a classic combination, but here it’s given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It’s a succulent, easy and very flavorful dinner. If you’d rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.

Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions

tarragon

garlic cloves, finely grated or minced

extra-virgin olive oil,

salt,

ground black pepper,

chicken thighs (skin on)

onions,

thyme

Sherry vinegar,

In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.

Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.

Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you’d like, run pan under the broiler for 1 to 2 minutes at the end of cooking.

Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.

Sheet-pan chicken gets a refreshing new twist with piles of fresh tarragon, roasted onions and bright sherry vinegar.

Tarragon Chicken With Sherry Vinegar Onions

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Turkey Chili

turkey,

onions

garlic

sweet red pepper, cored, deveined and coarsely chopped

celery

jalapeno pepper, cored, deveined and finely chopped

fresh oregano, chopped,

bay leaves

chili powder

cumin

chicken broth, fresh

Salt and pepper

cheddar cheese

sour cream (optional)

lime

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

Try this Quick Egg &amp; Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.

Quick Egg &amp; Potato Scramble

butter

ORE-IDA Potatoes O’Brien

jalapeño pepper, finely chopped

eggs

pepper

Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.

Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.

Mashed Plantains With Fried Eggs (Mangú de Plátanos) recipe | Epicurious.com

plantains,

½ red onion, thinly sliced

(60 mL) white vinegar 2 tablespoons (30 mL)

Extra-virgin olive oil

¼ teaspoon (1 mL) sea salt

(1 mL) freshly cracked pepper

(30 mL) vegetable oil

avocado, pitted, peeled, and sliced

Mushroom and Kale Breakfast Skillet recipe | Epicurious.com

cumin seeds

coriander seeds

red pepper flakes

onions, halved, sliced lengthwise into 1/4"-thick strips

lb. mixed wild or crimini mushrooms, sliced 1/4" thick

cherry tomatoes

Tbsp. red or white wine vinegar

kosher salt

curly kale, stems removed, torn into small pieces

Flaky sea salt, chopped parsley

Diner-Style Western Omelet recipe | Epicurious.com

vegetable oil

(1/4" cubed) ham steak (about 1.5 ounces)

bell pepper (any color)

milk

salt

black pepper

Monterey Jack cheese (about 1 ounce)

Breakfast Sandwich on an English Muffin With Charred Red Onions, Herbs, and Cheddar recipe | Epicurious.com

soy sauce

garlic powder

Tbsp. extra-virgin olive oil, divided

Kosher salt

herbs,

Tbsp. green or red hot sauce

unsalted butter

eggs,

whole-grain English muffins, toasted

Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs) recipe | Epicurious.com

Tbsp. basmati rice,

cilantro

dill

parsley

onion,

turmeric

spinach

tsp. black pepper

kosher salt,

lime juice (from about 4 limes)

eggs egg

rice and smoked white fish (for serving; optional)

Papaya-and-Cubeb-Marinated Snapper With Baked Yam Chips recipe | Epicurious.com

5–6-oz. skin-on red snapper fillets, patted dry

pepper black pepper

½ tsp. cubeb pepper or Ashanti pepper (uziza)

½ green or medium-ripe papaya, peeled, insides discarded

Tbsp. olive oil

red onion,

garlic clove,

1" piece ginger, peeled, coarsely chopped (unpeeled if organic)

¼–½ tsp. ground dried bird chiles or other hot chile powder

lemon, halved

lb. puna, white yams, or sweet potatoes (2–3)

coconut sugar sugar

1½ tsp. kosher salt, divided

½ tsp. chile powder

Drunk Apricot Shito (for serving)

spice mill

Pork Chops and Padrón Chiles en Escabèche recipe | Epicurious.com

pork

kosher salt, divided

small Padrón chiles

garlic cloves, thinly sliced

carrots

Tbsp. red wine vinegar

Tbsp. sherry vinegar or red wine vinegar

Tbsp. honey

paprika

Tbsp. oregano

Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.

French Onion Soup

extra virgin olive oil

sugar

Salt

garlic,

beef stock, chicken stock,

dry vermouth

black pepper

brandy (optional)

bread

"Do not use cheap French bread.  It is just white bread with sugar.  Use sourdough or a good French bread from a good bakery, like La Brea."

Caramelize the onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.

Then sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes.

Add the minced garlic and cook for a minute more.

Deglaze the pot with vermouth: Add the vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.

Add stock and seasonings: Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
 
Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.

Toast French bread slices: While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.
Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).
Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
 
Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.

Serve: To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.
Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.

"Perfect! Deep in flavor. Made this before but never cooked my onions this long. It made a big difference!"

"Great method for caramelizing the onions.  I have always had difficulty with this step.  Also, I like the suggestion about slicing the onions from root to stem rather than across.  Very flavorful, and it actually goes together quickly when you slice the onions earlier in the day."

https://www.simplyrecipes.com/video_src?vid=5990317200001

Spicy Tomato Soup recipe | Epicurious.com

2 (28- to 32-oz) cans whole tomatoes

large onion, coarsely chopped (2 1/4 cups)

jalapeño chile including seeds

finely chopped peeled fresh ginger

chicken broth (18 fl oz)

sugar,

We cooked pork chops sous vide then breaded and finished them in the oven to get that crispy, crunchy crust using our faux fried technique.

Breaded Pork Chops Sous Vide

Salt (to taste)

Pepper (to taste)

pork flour

eggs (beaten)

panko

celery (finely chopped)

garlic (finely chopped)

baby bella mushrooms (sliced)

chicken stock

red white vinegar

Worcestershire sauce

mushroom soup

Season pork chops with salt and pepper, then vacuum seal. Cook at 134 degrees for two to three hours. Remove pork chops. Pat dry. Individually, dunk each pork each in flour, then egg, then panko.

Preheat oven to 450°F. Use a roasting pan with a rack. Arrange pork chops on the rack. Spritz tops and sides with olive oil. (We use this Ideal Olive Oil Mister from The Fine Life.) Place pan in oven for a couple of minutes until tops turn golden brown. Remove pan. Flip pork chops. Spritz tops and sides with olive oil. Return to oven. Again, cook until tops become golden brown. Remember: the pork chop is already cooked. This exercise is all about developing the crispy, crunchy crust.

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