I recently ate dinner at the home of a couple who are producers-turned-friends, Barry and Jen. They work in food TV, so they’re all about great-tasting food. When I showed up, they were making a huge pan of caramelized onions that looked unbelievably good. They were serving them with almost everything that night, which I was happy about because I love onions. I have to admit I was surprised when I saw them piling the onions on grilled salmon. It was not a combination I’d ever considered. But because when in Rome you’re supposed to do as the Romans do, I dug in. It was delicious! I came home and figured out how to make caramelized onions that didn’t need a lot of fat or hands-on time. This dish is now a favorite among many I’ve served. Although salmon is high in fat, it’s good-for-you fat when eaten in moderation. Wild salmon has 12 fewer calories and 1.5 grams less fat per ounce than farm-raised, so I always try to buy that. But it is more expensive and tougher to find. So if you choose farm-raised, it will add 47 calories and 5 grams of fat per serving to this dish.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.