sweet onion

This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry. The dish is great for entertaining — it can be prepared in advance — but requires a little bit of patience: You’ll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with. Let the tart rest for about 10 minutes before slicing and serving. Eat it while it’s hot or serve at room temperature alongside a salad or steak.

Caramelized Onion Galette

all-purpose flour

sugar

Kosher salt and black pepper

unsalted butter

water

unsalted butter (1/2 stick)

sweet onions,

thyme sprigs, thyme leaves

beef broth (or vegetable broth)

dry sherry

Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.

Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.

Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.

Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.

Southern Sweet Onion Hush Puppies

sweet onion, finely chopped (about 1 cup chopped)

cornmeal

flour

salt

buttermilk

vegetable or peanut oil

Add about 3 inches of oil to the bottom of heavy bottom dutch oven or deep skillet - being sure  the oil doesn&#039;t come more than halfway up the side of the vessel. Heat to 350°F.

While the oil is heating, combine the onion, cornmeal, flour, sugar, and salt together in a medium bowl.

In a small bowl, whisk the egg into the buttermilk. Add to the dry mixture and stir until just combined. Allow the batter to rest for about 5 minutes.

Drop the batter by heaping tablespoonsful carefully into the hot oil and fry for 5 to 6 minutes, turning over once, or until golden brown and cooked through. Drain on a wire rack over paper towels. Working in batches, being sure not to cook too many at one time as the oil temp will drop and the hush puppies will end up greasy. Be sure to adjust the heat to keep the oil at about 350°F.

This is a variation of my standard umeboshi and mayonnaise sauce. Sweet Onion with Umeboshi & Mayonnaise.. Snap Peas with Umeboshi & Mayonnaise.. It also tastes good with daikon radish, yam, okra, and lotus root. Step 1 Don't soak the onions in water for too long. Just about 3 minutes should be fine. Use half the amount of chicken as the steamed chicken recipe calls for. Step 3 In the photos, I used green onions for garnish, but you don't have to. This also tastes good if you add it to sushi. Adjust the amount of mayonnaise to taste. Recipe by Yuuyuu0221

Sweet Onion & Steamed Chicken with Umeboshi and Mayonnaise

Sweet onion

Steamed chicken

tbsp Mayonnaise

Umeboshi

Bonito flakes

White toasted sesame seeds

Thinly slice the onion and soak in water. Squeeze out the excess moisture. Remove the pit from the umeboshi and mince into a paste.

Put all of the ingredients into a bowl and mix together. Serve in a bowl and optionally garnish with sesame seeds.

Boiled Canned Mackerel & Sweet Onion Salad..

https://cookpad.com/us/recipes/152299-canned-boiled-mackerel-sweet-onion-salad

The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger.

Tennessee Onions

smoked paprika

garlic powder

mustard powder

cayenne

Salt and black pepper

lemon,

Vidalia onions (3 to 5 onions, depending on size)

olive oil

(4 ounces) shredded sharp Cheddar

(4 ounces) shredded Swiss cheese

(1 ounce) grated Parmesan

unsalted butter,

NYT Cooking

https://static01.nyt.com/images/2024/11/07/multimedia/MK-tennessee-onionsrex-bzhj/MK-tennessee-onionsrex-bzhj-videoSixteenByNineJumbo1600.jpg

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

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Heat oven to 350 degrees. Make the spice blend: In a small bowl, combine brown sugar, thyme, smoked paprika, garlic powder, mustard powder, cayenne pepper, 1 teaspoon kosher salt such as Diamond Crystal (or 3/4 teaspoon fine salt), 1/4 teaspoon black pepper and lemon zest, if using.

Slice onions crosswise into 1/4-inch-thick rings. (Cut them very thinly, so you end up with silky onions, not crunchy ones.) Transfer them to a bowl, separating the rings into individual pieces. Gently toss with olive oil, the spice blend and the juice from one half of the lemon, if using, until coated.

Arrange half of the onions in the bottom of a 3-quart or 9-by-13-inch baking dish. Sprinkle with half of the Cheddar and half of the Swiss. Layer the remaining onions then cheeses, including the Parmesan, on top. Dot with the butter.

Cover the dish tightly with aluminum foil. Bake for 45 minutes (the casserole will be bubbling). Uncover, then bake until onions are soft and silky, and the casserole is golden brown in spots, about 30 minutes more.

Let cool for 10 minutes. Sprinkle with more thyme, then scoop onto plates and serve. If using the lemon, cut the remaining lemon half into wedges for squeezing over the cheesy onions.

We didn’t love this dish. Is it normal for the cheese to disappear into the onion mix?  I had expected a gooey cheesy sort of thing.

This is the literal best recipe I have ever made. It is DELICIOUS. You MUST use a mandolin. Use Ritz on top after uncovering, you will thank me. 10/10 will be making on repeat.

I made these as a side for a dinner party and everybody loved them. Basically followed instructions as is and felt the onions cooked down enough, but can always keep them in longer. I borrowed somebody else’s idea and added a topping of crushed Ritz crackers at the uncovered step for some texture. Great addition.

Made this last night. Did anyone have problems with the grated cheese in the middle getting chewy instead of melty? Actually followed the directions, unusual for me.

Made as written, my favorite part of it was the lemon.  Hard to envision this as a side dish, but it’s fantastic as a topping.  We put these on pork chops and will do them again when we make burgers.

Followed the recipe and ended up with a soupy mess as the onion liquid didn't evaporate (not surprising because it says to keep things covered with foil). If I were to make again, would probably cook the onions first, either on the stove or in a baking dish, let them give up their liquid, then layer/bake in the oven.

Substituted gruyere for swiss. I may have doubled the cheese and ended up with a greasy delicious mess. Leftovers were amazing scrambled with some eggs.

My dad made this recipe using Vidalia onions while we visited in GA for Thanksgiving, and it was fabulous. Try the leftovers in scrambled eggs!
I added it to our menu for Christmas dinner here in TX, where I can’t get Vidalias, so I had to settle for “sweet onions” (probably 1015s but they weren’t labeled). They had a lot more moisture and so, because I assembled in advance, they were much more “wet” even with increased cooking time. Next time, I might drain the onions on paper towels before assembling, and will bake the casserole right away. But the flavors were excellent to my Southern palate!

From the comments it appears onions are an acquired taste, but I made this for a Thanksgiving side, but doubled the cheese and used really good sweet onions. It was a big hit. But thank goodness there were leftovers. A serving reheated for breakfast with a runny-yoke egg on top is a revelation.

Taking some of the tips found here, I added thin-sliced potatoes, reduced the brown sugar and butter, and baked 60/30. I sheet-panned the onions and potatoes for 20 minutes before baking. This is a simple, satisfying side that I will make again.

Made as written, cooked for 1 hour covered and 45 uncovered as recommended by others. It was not great. Needs potatoes or something, but that would be another recipe...

My turn! I live in France  and we don't have Vidalia onions (humblebrag? sorry), but les oignons doux de Cévennes seem to be a good replacement. We found the results tasty, but too soupy. I think next time, I'd try adding a couple of tablespoons of corn or potato starch to the spice mix to thicken up that juice bit as it cooks. One last tip: save the last cheese additions until you remove the foil. That way it doesn't stick.

I made this dish as a last minute addition to my Thanksgiving menu, with little expectation. I had 18 people for dinner and everyone loved this. The ingredients don’t read like they’d necessarily mesh well but it all works beautifully together - I’ll be adding this permanently to my Thanksgiving menu. The only edit I made was to cook it longer than the recipe states, as others suggested. I also put it under the broiler briefly to finish it with a beautiful browned carmelization.

I was hoping for a cross between French onion soup and Mac & Cheese. Prepared it exactly as written. It was a disappointment. Flavors that don’t belong together include the umami of the roasted onion and the tartness of the cheddar. Neither my wife nor I could finish a small serving and dumped the rest.

If you live in Georgia, check with your local Extension office in early Spring. Each county's 4-H sells Vidalia onions as a yearly fund raiser. Reserve your order, then pick them up at the Extension office on the appointed weekend. They are fresh from the field, and so sweet. Because they arrive in a just-picked state, they'll spoil if you leave them in the bag. I find that spreading them out on some newspaper or cardboard, no onions touching, lets the skins dry and they last much longer.

Made as written. Served to 5 people with crab cakes and rice. No one liked it, including me.

I haven't found a decent Vidalia onion since sometime in 1980's. Vidalia's are extremely sweet and they are seasonal. Onions today sold as Vidalias are hot and available year-round. (That could account for some of the comments here.) Can NYTimes Cooking do some investigative reporting and find out what's up with the Vidalias?

Make this recipe EXCLUDING the cheese and the lemon. It will bake in about 30 minutes, then uncover and allow some of the moisture to evaporate in the oven. Baked onions are amazing with pork chops or a steak. You will love it.

This is delicious if cooked longer.  Cook 1 hour with foil on, then 30-45 minutes without foil.  Everything gets soft and golden with crispy edges.

It's an interesting concept. However, I think I'd tweak it and bake the onions with butter, olive oil, thyme, salt/pepper and parm on top.

I grew up near Visalia, Georgia, so onion casseroles were ubiquitous at gatherings. Most recipes involve sweating or even browning the onions before placing them in the casserole. Then, the onions were topped with cheese, crushed crackers, or something else with crunch and baked.

You may need to cook this a little longer at both foil on and uncovered stages to get it to where you want it to be, but once there it is a delicious dish.  We liked the seasonings, I used regular paprika and the optional lemon zest and juice. Onions were Sweets (but not Vidalia which aren't sold here this time of year), Beecher's cheddar, Gruyere for Swiss.  All good outcome.  Easy to scale down to serve 4 - use 8x8 dish.

I was lucky enough to have these on set, and I loved them! I grew up eating a very similar recipe in south Georgia with our holiday ham. Be sure to seek out sweet onions.

you bake the onions for at least 60 minutes. Way too long in my European eyes. And big onions are sweet enough, so sugar is unnecessary. All your recipes contain sugar.

Felt greatly undercooked the first time. Increased cooking times 50% and added thinly sliced potatoes and julienned half of a red pepper into it. Much better.

Vidalia onions are VERY VERY VERY specific area onion, if you're getting them after December check the bag. If they don't specifically say Georgia they ain't a Vidalia, same onions can be grown all over but different result. Texas sweet can work but fresh is best, that's why this is a fall dish in the SE. There are multiple varieties and Georgia ones I've had were all cheddar with plenty of hot paprika. One I've really liked roasted the slices of onion without separating them for 30 min first

@Margaux Laskey, do you feel that’s where other commenters went wrong here? I know the vidalias/sweet onions tend to have a higher moisture content, which will definitely change the way it cooks down.

Oh, my. So good. I’ve made this multiple times. Lately with the delicious garlic/chive or horseradish cheddar from the farmers’ market. Mmmm. Thanks, Sam.

Hi friends! After reading through all of your notes, Melissa retested, and we increased the cook time a bit. I also wanted to point out that the onions should be sliced very thinly — 1/4-thick — in order for them to cook through in the suggested amount of time. This would probably be a good time to employ your mandoline if you have one. Thank you, and happy cooking!

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Caramelized Onion Galette

Southern Sweet Onion Hush Puppies

Sweet Onion & Steamed Chicken with ...

Tennessee Onions

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