Cannellini Beans with Tuna and Pickled Cipollini Onions

Crunchy pickled onions, smooth, starchy beans, and luscious oil-packed tuna are delicious together in this ready-in-minutes dish. Serve it alongside roast chicken or turkey, or as a light lunch with crusty bread.

• 2 (15-oz.) cans cannellini beans
• 1 (6- to 7-oz.) jar or can imported tuna (packed in olive oil)
• 10 to 12 Pickled Cipollini Onions with Chile and Cloves, thickly sliced
• Juice from 1/2 lemon
• Kosher salt and freshly ground black pepper
• 2 Tbs. finely chopped fresh flat-leaf parsley

Drain and rinse the beans. Transfer them to a serving bowl.


Drain the tuna, flake, and add it to the beans.


Toss the onions with the bean mixture. Add lemon juice, salt, and pepper to taste. Stir in the parsley and serve.

Pearl Onion Gratin with Parmesan, Savory & Thyme

• 2 lb. frozen pearl onions, thawed
• 1 cup heavy cream
• 3 4-inch sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter, melted
• 1 cup coarse fresh breadcrumbs
• 1/4 cup freshly, finely grated Parmigiano Reggiano
• 1/2 tsp. dried savory leaves, crumbled

Heat the oven to 400°F. Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry.

Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.

Meanwhile, brush a shallow 2-qt. gratin or baking dish with 1 Tbs. butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper.

Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest 10 minutes before serving.

Grilled Onions with Thyme and Cream

These creamy onions are a decadent topping for a burger or grilled steak.

• 3 medium yellow or red onions (or a mix), trimmed, peeled and sliced crosswise into 1/2-inch-thick rounds (12 slices total)
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 1/2 cup heavy cream
• 1 tsp. minced garlic
• 1 tsp. chopped fresh thyme

Position a rack in the center of the oven and heat the oven to 350°F.

Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Brush the onion slices with oil and season with salt and pepper.

Grill the onion slices until grill marks form on one side, about 7 to 8 minutes. Flip the slices and continue to grill until tender, about 7 to 8 minutes more. Stack the onions on a large piece of foil, wrap the onions up, and let them sit for 10 minutes to soften further.

In a small bowl, combine the cream, garlic, thyme, 1/4 tsp. salt, and 1/4 tsp. pepper.

Arrange the onion slices in a snug single layer in 1 large or 2 small shallow baking dishes. Drizzle with the cream mixture. Bake until hot, about 10 minutes.

Oven Baked Onion Rings

Tangy buttermilk and crushed baked potato chips make a flavorful coating for these big sweet onion rings that brown into a beautifully crunchy shell in the oven.

• Canola oil spray
• 4 cups baked potato chips
• 1/2 tsp. cayenne pepper
• 1 cup low-fat buttermilk
• 1/2 cup plus 2 Tbs. all-purpose flour
• 1/2 tsp. salt, plus more to taste
• 1/4 tsp. freshly ground black pepper
• 1 to 2 large Vidalia onions, peeled

Preheat the oven to 450°F. Coat a baking sheet lightly with cooking spray and set aside.  Place the potato chips in a food processor and process into fine crumbs, about 20 seconds. Transfer to  a shallow bowl, stir in the cayenne, and set aside. In another bowl, combine the buttermilk, 2 Tbs. of the flour, the salt, and pepper and set aside.

Slice the onions into 1/2 -inch-thick rounds and separate into rings, keeping only the large, whole rings (reserve the rest of the onion for other uses). You should have 12 to 14 rings.

Place the remaining 1/2 cup flour in a sealable plastic bag, then add the onions and shake to coat. One at a time, dip the onion rings into the buttermilk mixture, then dip into the potato chip crumbs, coating each ring evenly, and place on the baking sheet. Coat the surface of the rings lightly with canola oil spray and bake until the coating is crisp, about 20 minutes. Season with salt and serve immediately.

Roasted Medley of Winter Roots

Vary this recipe according to the vegetables in your bin and the number of people you’re feeding. Just be sure to cut the vegetables so they roast at an even rate: Quick-cooking, higher-moisture roots like carrots, turnips, parsnips, and potatoes should be left larger, while dense, slow-cooking types like beets, celeriac, and rutabagas should be cut into smallish chunks. You should have about 1-1/2 to 2 cups each of parsnips, carrots, beets, and turnips. Red beets give the paler vegetables a pretty pink tinge, while golden beets, which are also nice, won’t bleed onto the other vegetables. In place of the butter and oil, you can use all olive oil or all clarified butter.

• 1/2 lb. parsnips, peeled and cut into 2x1/2-inch sticks
• 3 to 4 carrots, peeled and cut into 2x1/2-inch sticks
• 2 medium turnips, peeled and cut into large wedges
• 3 medium beets, peeled and cut into large (3/4-inch) dice
• 10 to 12 cloves garlic
• 12 to 15 small white boiling onions or 1 cup pearl onions (walnut-size), peeled
• 3 sprigs fresh rosemary or thyme
• 3 small bay leaves
• 2-1/2 Tbs. melted unsalted butter
• 1-1/2 Tbs. vegetable oil
• Salt and freshly ground black pepper

Heat the oven to 400°F. Dump the vegetables into a large, low-sided roasting pan or onto a heavy, rimmed baking sheet; they should be just one layer deep. Toss in the herbs and drizzle on the butter and oil. Season with salt and pepper and toss to coat the vegetables evenly. Roast, tossing with a spatula a few times, until the vegetables are very tender and browned in spots, about 50 min. Discard the bay leaves. Serve warm.

Sautéed Fennel & Red Onion with Arugula

If you can’t find baby arugula, larger leaves are fine. Just discard any large stems, tear the leaves into bite-size pieces, and be sure they’re washed well.

• 2 cups loosely packed baby arugula
• 2-1/2 Tbs. olive oil
• 1 medium-large bulb fennel, cored and cut into 1/4-inch thick slices (to yield about 2 cups)
• 1 cup 1/8- to 1/4-inch-thick half-moon slices red onion
• Kosher salt and freshly ground black pepper
• 1 large clove garlic, minced
• 1/4 cup orange juice, preferably fresh
• 4 kalamata olives, pitted and coarsely chopped

Scatter the arugula in a wide, shallow serving bowl. Heat a large (preferably 12- inch) skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and swirl to coat the pan. As soon as the oil is shimmering—but not smoking—add the fennel and onion in an even layer. Season with salt and pepper and let the vegetables cook undisturbed until they have begun to brown, about 2 minutes. Stir occasionally until the fennel and onion are tender and deep golden brown in places, about another 5 minutes. If the vegetables seem to be cooking too fast or the bottom of the pan is starting to burn, lower the heat to medium. (If using an electric stovetop, take the pan off the burner momentarily to let the pan cool.) Clear a space in the center of the pan and add the remaining 1/2 Tbs. oil and then the garlic. Let cook until the garlic is fragrant, about 30 seconds. Add the orange juice and stir to combine with the vegetables. Pour the mixture over the arugula and toss to combine and to wilt the arugula. Season to taste with salt and pepper, sprinkle with the chopped olives and and serve immediately.

Sautéed Chayote with Sweet Onion and Bacon

In this quick side dish, the chayote remains crisp and juicy, even as it takes on the rich flavors of garlic and bacon. A hit of lemon juice at the end lends brightness.

• 3 slices bacon (about 2 oz.), cut into 1/2-inch pieces
• 1-1/2 lb. chayote (about 2 large), peeled, quartered lengthwise, seeded, and sliced crosswise 1/4 inch thick
• 1 medium sweet onion (about 8 oz.), thinly sliced into half-moons
• 3 medium cloves garlic, pressed or minced
• 2 Tbs. dry white wine
• 1/2 tsp. finely chopped fresh rosemary
• 1/2 tsp. finely chopped fresh thyme
• 1 to 2 tsp. fresh lemon juice
• Kosher salt and freshly ground black pepper

In a 12-inch skillet, cook the bacon over medium heat until crisp, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.

Add the chayote, onion, and garlic to the bacon fat in the skillet and toss to coat. Cook, covered, stirring occasionally, until the chayote and onion begin to brown slightly, about 10 minutes.

Add the wine, rosemary, and thyme; continue to cook, covered, stirring occasionally, until the chayote is tender, about 8 minutes more.

Remove from the heat, stir in the bacon, and season to taste with the lemon juice, salt, and pepper. Serve.

Classic Pico de Gallo

Pico de gallo is a zesty Mexican salsa made with fresh tomatoes, onions, and chiles.

• 4 cups seeded and diced fresh tomatoes (3 large tomatoes)
• 1 cup small-diced white or sweet onion (1 medium onion)
• 1/3 cup fresh lime juice
• 2 to 3 serrano chiles, stemmed and finely chopped
• 1/4 cup chopped fresh cilantro
• Kosher salt

Combine the tomatoes, onion, lime juice, serranos, cilantro, and 2 tsp. salt in a large bowl. Mix well, cover, and let sit at room temperature for 1 hour. Season to taste with more salt if necessary. If not using right away, refrigerate for up to 3 days. Strain before using.

Sweet and Spicy Roasted Vegetables

When you think of vegetables as a major player on your plate—more of a main course than a side—suddenly they merit more attention and creativity, but that doesn't mean they need to be difficult. This dish is simple, fragrant, and delicious.

• 5 medium carrots, halved lengthwise, and cut into 1-inch pieces (about 1-1/2 cups)
• 2 small red onions, each cut into 8 wedges (trim the root end but leave intact to hold layers together)
• 2 medium red bell peppers, seeded and cut into 11/2-inch pieces (about 3 cups)
• 1-1/2 lb. butternut squash, peeled, seeded, and cut into 1-inch pieces (about 3 cups)
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1/8 tsp. cayenne
• 1 Tbs. honey
• 1 Tbs. chopped fresh thyme

Position a rack in the center of the oven, put a rimmed baking sheet on the rack, and heat the oven to 450°F.

In a large bowl, toss the carrots, onions, bell peppers, and squash with 1 Tbs. of the oil and a pinch of salt and pepper. Spread the vegetables on the hot baking sheet in a single layer and roast until tender, 30 to 35 minutes.

Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat. Add the spices and cook until fragrant, 1 to 2 minutes. Stir in the honey and thyme and a pinch of salt and pepper.

Drizzle the spice mixture over the roasted vegetables and toss to coat. Season to taste with salt and pepper.

Grilled Mushroom, Onion, and Fontina Pizzas with Fresh Tomatoes and Arugula

To make the pizzas even faster, use refrigerated store-bought pizza dough. Before shaping, allow the dough to sit at room temperature until pliable, about 45 minutes.

For the pizza dough:

• 12-1/2 oz. (2-3/4 cups) bread flour; more as needed
• 1-1/4 oz. (1/4 cup) semolina flour; more for dusting
• 2 tsp. rapid-rise (instant) yeast
• 1-1/2 tsp. fine sea salt
• 3 Tbs. extra-virgin olive oil; more for the bowl

For the pizzas:

• Pizza dough 
• 1-1/2 cups Fresh Tomato Sauce 
• 2 tsp. chopped fresh basil
• 4 large portobello mushroom caps, gills and stems removed
• 3 Tbs. extra-virgin olive oil; more for drizzling
• Kosher or sea salt and freshly ground black pepper
• 1 large red onion, sliced into 1/2-inch-thick disks
• 3 cups grated Fontina Val d’Aosta (9-1/2 oz.)
• 2 medium yellow, purple, or orange tomatoes, sliced 1/4 inch thick
• 2 cups baby arugula
• 1/2 cup loosely packed small fresh basil leaves
• Balsamic vinegar, for drizzling

Make the pizza dough:

Combine the bread flour, semolina, yeast, and sea salt in a food processor fitted with the metal blade. Pour 1 cup of cool water through the feed tube, pulsing as you pour. With the motor running, pour the oil through the feed tube and process until the dough comes together, about 1 minute.

Turn the dough out onto a clean work surface—you may or may not need to flour the surface, depending on how tacky the dough is. Knead the dough until it’s smooth and elastic, about 2 minutes, and then gather it into a ball. Grease a large bowl with olive oil and put the dough in the bowl, turning to coat it with oil. Cover the bowl tightly with plastic wrap and leave in a warm place until the dough has doubled in size, 1-1/2 to 2 hours.

Make the pizzas:

Prepare a hot charcoal or gas grill fire. If using charcoal, spread the hot coals across half of the charcoal grate and leave the other half clear. If using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then wipe the grate with a paper towel dipped in oil.

While the grill is heating, shape the pizza dough: Put the dough on a lightly floured work surface. Knead it briefly to expel any air bubbles and then cut it into quarters. Cover 3 pieces with plastic wrap to prevent them from drying out. Using a rolling pin or your hands, flatten the dough into a 10-inch circle about 1/4 inch thick. If at any point the dough resists rolling, set it aside to rest for a few minutes while you work another piece of dough.

Lightly dust a baking sheet with a little semolina or flour. Using your fingers, transfer the rolled-out dough to the baking sheet and cover with parchment. Repeat with the remaining 3 pieces of dough, shingling the dough between lightly dusted sheets of parchment. Cover the baking sheet with plastic wrap and refrigerate until ready to grill the pizzas.

Bring the tomato sauce to a simmer in a small pot over medium heat. Remove it from the heat and stir in the chopped basil. Keep warm.

When the grill is hot, brush the mushroom caps with 2 Tbs. of the olive oil and sprinkle with salt and pepper. Slide  toothpicks or skewers horizontally into the onion disks to hold them together. Brush the disks with the remaining 1 Tbs. olive oil and season with salt and pepper. Arrange the mushrooms and onions on the hot side of the grill and cook until grill marks have formed, about 4 minutes. Flip and grill until they are well marked and tender, 3 to 4 minutes more for mushrooms, 1 minute more for onions (if the onions threaten to char, move them to the cool side of the grill). Let cool briefly, remove the skewers from the onions, and then coarsely chop the mushrooms and onions.

Have the pizza dough, sauce, toppings, and a clean baking sheet ready near the grill. Use your fingers to carefully transfer one of the dough rounds onto the grate over the hot part of the grill. Grill just until grill marks form on the bottom and the dough has begun to crisp and puff up a bit, about 2 minutes. (If you are able to fit 2 pizzas on the hot part of the grill at the same time, grill 2 at a time.) Using tongs and a wide spatula, move the crust, cooked side up, to the empty baking sheet. Spoon a thin layer of heated tomato sauce over the surface of the pizza. Scatter 3/4 cup Fontina over the sauce, and then top with one-quarter of the mushrooms and onions.

Using tongs and a wide spatula, slide the pizza, raw side down, onto the cooler side of the grill. Cover and grill until the bottom is browned and crisped and the cheese has melted, 3 to 5 minutes. Using the tongs and spatula, transfer the pizza to a large dinner plate. Top with about 4 tomato slices and lightly season them with salt. Scatter about one-quarter of the arugula and basil over the pizza and drizzle with a little olive oil and balsamic vinegar.

Grill the remaining 3 pizzas in the same way, dividing the toppings evenly among them. Serve as soon as all of the pizzas have been grilled. (If you want the cooked pizzas to remain hot, put them in a 200°F oven as you finish them, but wait until just before serving to top with the tomatoes, arugula, and basil.)

Brussels Sprouts with Pancetta and Pearl Onions

Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without making the dish taste boozy).

• 1-1/4 lb. fresh red or white pearl onions (or thawed frozen pearl onions), root ends trimmed
• 4 oz. thick-sliced pancetta, cut into 1/4x2-inch matchsticks
• 2-1/2 lb. Brussels sprouts, trimmed and halved lengthwise
• 2 oz. (4 Tbs.) unsalted butter, cut into 4 slices
• 1/4 cup dry white wine
• 1 tsp. sherry vinegar; more to taste
• Kosher salt and freshly ground black pepper

If using fresh pearl onions, bring a 3-quart pot of water to a boil over high heat. Add the onions and cook for 1 minute to loosen their skins; drain in a colander and rinse under cold running water until cool to the touch. Pinch each onion at its stem end to make it slip out of its skin. If it doesn’t, use a paring knife to remove the skin.

Cook the pancetta in a 12-inch skillet over medium heat, stirring constantly, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Add the Brussels sprouts to the skillet and cook, undisturbed, until lightly browned on one side, about 2 minutes. Flip and cook, undisturbed, until lightly browned on the second side, about 2 minutes more. Add the butter, wine, and onions. Cover and cook, stirring occasionally, until the sprouts and onions are tender when pierced with a fork and most of the liquid has evaporated, about 15 minutes.

Stir in the sherry vinegar and pancetta and season to taste with salt, pepper, and additional vinegar. Transfer to a platter and serve.

Buttermilk-Battered Onion Rings

The challenge with onion rings is making the coating stick to the onions so you get both onion and crisp outer shell in every bite. The solution is a good soak in viscous buttermilk, which helps the flour and cornmeal coating adhere.

• 2 large yellow onions (about 1-1/2 lb.), sliced crosswise into 1/2-inch-thick rounds and separated into individual rings
• 3 to 4 cups buttermilk
• 9 oz. (2 cups) all-purpose flour
• 5 oz. (1 cup) finely ground cornmeal
• 1 tsp. table salt
• 5 to 6 cups vegetable oil, as needed
• Kosher salt
• Ketchup, for serving (optional)

Put the onions in a large bowl and add enough buttermilk to cover. Cover the bowl and refrigerate for at least 1 hour and up to 12 hours. In a cake pan or pie plate, combine the flour, cornmeal, and salt.

Position a rack in the center of the oven and heat the oven to 200°F. Have ready a large rimmed baking sheet fitted with a rack. Line a plate with a few layers of paper towels.

Pour 1 inch of oil into a 5-quart Dutch oven or other heavy-duty pot and clip a deep-fry thermometer to the side of the pot. Heat over medium heat until the thermometer registers 350°F. Working in batches of 4 or 5, remove the rings from the buttermilk, letting any excess drip off, then dredge in the flour mixture, knocking off the excess.

Carefully lower the rings into the oil and fry until lightly browned on one side, about 2 minutes. Using tongs, gently turn the rings over and continue to fry, adjusting the heat as necessary to maintain a steady temperature, until golden-brown all over, about 2 minutes. Transfer to the paper towels to drain. Sprinkle generously with kosher salt, then transfer to the rack on the baking sheet and keep warm in the oven.

Continue to fry the onions in batches, letting the oil return to 350°F between batches and replacing the paper towels on the plate as needed. Serve with ketchup, if you like.

Pearl Onion Gratin with Parmesan, Savory & Thyme

• 2 lb. frozen pearl onions, thawed
• 1 cup heavy cream
• 3 4-inch sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter, melted
• 1 cup coarse fresh breadcrumbs
• 1/4 cup freshly, finely grated Parmigiano Reggiano
• 1/2 tsp. dried savory leaves, crumbled

Heat the oven to 400°F. Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry.

Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.

Meanwhile, brush a shallow 2-qt. gratin or baking dish with 1 Tbs. butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper.

Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest 10 minutes before serving.

Bruschetta with Grilled Eggplant & Vidalia Onion

• 1 medium eggplant (1 to 1-1/4 lb.)
• 1 medium-large (about 12 oz.) Vidalia onion (or other sweet variety, like Texas Sweet or Walla Walla)
• 1/2 cup heavy cream
• 4 cloves garlic, thinly sliced
• 2 tsp. fresh thyme leaves, chopped
• 1/4 cup extra-virgin olive oil; more for the bread
• Kosher salt and freshly ground black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano
• About 1/2 baguette, sliced diagonally into 1/2-inch-thick slices

Prepare a medium-hot grill fire.

Trim off 1/2 inch from the top and bottom of the eggplant. Cut the eggplant lengthwise into 1/2-inch-thick slices. Cut the onion crosswise into 1/2-inch-thick slices. To keep the rings together, insert toothpicks or small skewers horizontally through the rings of each slice.

In a small saucepan over medium-high heat, bring the cream, garlic, and thyme to a boil. Reduce the heat to medium and simmer gently until the cream has reduced by half, 3 to 5 minutes. Remove from the heat.

When the grill is ready, brush both sides of the eggplant and onion slices with the 1/4 cup olive oil. Arrange the vegetables on the grill and cook with the lid closed until the first sides have started to soften and get grill marks, 2 to 3 minutes for the eggplant and 5 to 6 minutes for the onion. Flip and cook the second sides with the lid closed until the eggplant is tender and the onion is nicely charred but not necessarily fully tender, 2 to 3 minutes more for the eggplant and 5 to 6 minutes more for the onion. Transfer the eggplant to a cutting board and sprinkle with 1/4 tsp. kosher salt and 1/4 tsp. pepper. Transfer the onion to a large sheet of foil, stack the slices, wrap tightly, and let rest until residual heat has softened the onion, about 5 minutes.

Remove the skewers from the onion slices. Coarsely chop the eggplant and onion and combine in a medium bowl. Add the cream mixture and the Parmigiano; stir to combine. Taste and add salt and pepper as needed. Brush the bread slices on both sides with oil and grill until lightly golden brown, 30 seconds to 1 minute per side. Top each slice with a generous dollop of the eggplant mixture.

Olive-Oil-Braised Red Onions with Bay Leaves

A splash of vinegar keeps these onions tasting bright, even a little sweet and sour, and the bay leaf gives them a pleasant earthiness. They make a delicious accompaniment to grilled pork chops or steak.

• 1-1/2 lb. red onions (about 3 medium), trimmed, halved vertically, and cut into 2/3-inch wedges
• 3 dried bay leaves, each torn into 3 pieces
• 3 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. red wine vinegar
• 1 Tbs. dry white wine (like Pinot Grigio or Sauvignon Blanc)
• Kosher salt

Position a rack in the center of the oven and heat the oven to 375°F.

Arrange the onion wedges in an overlapping single layer in a shallow 10x15-inch baking dish. Nestle the bay leaves among the onions. In a small bowl, mix the olive oil, vinegar, white wine, and 1-1/2 …Tbs. water and drizzle over the onions. Sprinkle evenly with 1 …tsp. salt. Cover the baking dish tightly with aluminum foil.

Braise the onions in the oven until completely tender when pierced close to the root ends with a fork, about 45 …minutes. Uncover the dish and continue to braise until all of the liquid has evaporated and the onions are darkly roasted and glossy, about 20… minutes. Remove the bay leaves and serve the onions warm or at room temperature.

Olive Tapenade Tart with Caramelized Red Onions

Tapenade is a savory condiment most often made from olives, capers, anchovies, lemon, and olive oil. Here, it’s used to delicious effect in a riff on the Provençal onion-olive-anchovy pizza called pissaladière.

• 2 Tbs. extra-virgin olive oil
• 1 Tbs. unsalted butter
• 3 oil-packed anchovy fillets, drained and finely chopped
• Pinch of crushed red pepper flakes
• 1 tsp. fennel seeds, crushed
• 2 medium red onions, halved lengthwise and sliced crosswise 1/4 inch thick (7-1/3 cups)
• Kosher salt
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh thyme
• Freshly ground black pepper
• 1 cup jarred brined olives, rinsed, pitted, and coarsely chopped
• 1 medium clove garlic, minced
• 2 tsp. fresh lemon juice
• 1 tsp. finely grated lemon zest
• All-purpose flour, for rolling
• 1 sheet frozen all-butter puff pastry, thawed
• 1/3 cup whole-milk ricotta
• 1 large egg

Position a rack in the center of the oven and heat the oven to 425°F. In a 12-inch skillet, heat 1 Tbs. of the oil with the butter over medium heat. Add the anchovies, pepper flakes, and fennel seeds and cook, stirring, until fragrant and the anchovies begin to break down, about 30 seconds. Add the onions and a generous pinch of salt and cook, stirring occasionally, until they begin to caramelize, 15 to 18 minutes. Transfer to a bowl, let them cool slightly, and then gently stir in the parsley and 1/2 Tbs. of the thyme. Season to taste with salt and pepper.


In a small food processor, pulse 3/4 cup of the olives, the garlic, lemon juice, zest, and the remaining 1 Tbs. oil and 1/2 Tbs. thyme into a coarse paste. Set the tapenade aside.


On a lightly floured surface, roll the puff pastry into a 9x12-inch rectangle. Transfer to a rimmed baking sheet lined with parchment. Dock the pastry by pricking it all over with a fork, leaving a 1-inch border along the edges. Spread the olive tapenade evenly on the pastry within the border. Top with the onions, dollops of the ricotta, and the remaining 1/4 cup olives.


In a small bowl, beat the egg with 1/2 tsp. water. Brush the pastry border with the egg wash and bake the tart until the pastry is puffed, deep golden-brown on the edges, and light golden-brown on the bottom, 20 to 25 minutes. Let cool briefly and serve warm.

Sweet Potato Gratin with Caramelized Onions

• 2 oz. (4 Tbs.) unsalted butter; more for the baking dish
• 2 lb. yellow onions, thinly sliced (about 6 cups)
• 1/2 tsp. kosher salt; more to taste
• 1/2 tsp. freshly ground black pepper, more to taste
• 2 cups heavy cream
• 3 sprigs fresh thyme
• 1/2 Tbs. freshly grated orange zest (from 1 orange)
• 1/8 tsp. cayenne
• 4 lb. sweet potatoes (about 5 medium)
• 1 cup (4 oz.) pecan halves, toasted
• 2 Tbs. fresh breadcrumbs
• 2 Tbs. freshly grated Parmigiano-Reggiano

Cook the onions:

Heat the butter in a heavy-based 12-inch skillet over medium heat until it begins to foam. Add the onions, reduce the heat to medium low, and cook slowly, stirring occasionally, until the onions are soft and nicely browned, 30 to 40 minutes. Season with the 1/2 tsp. each salt and pepper. Remove from the heat and set aside to cool slightly.

Assemble the gratin:

Meanwhile, put the heavy cream, thyme, orange zest, and cayenne in a 2- to 3-qt. saucepan. Bring to a boil, remove from the heat, and steep for 15 minutes. Remove and discard the thyme sprigs.

Tip:

 Not sure how to use a mandoline? Check out our instructional video.

While the cream is steeping, peel and cut the sweet potatoes crosswise into 1/8-inch-thick slices (use a mandoline if you have one).

Position a rack in the center of the oven and another rack directly below. Heat the oven to 350°F. Lightly butter a 9x13-inch baking dish. Arrange about one-third of the sliced sweet potatoes in a double layer on the bottom of the dish, slightly overlapping the slices in each layer. Season lightly with salt and pepper. Spread half of the onions over the potatoes and drizzle about one third of the cream (2/3 cup) over the onions. Arrange another third of the potatoes in two more overlapping layers and season lightly with more salt and pepper. Spread the remaining onions over the potatoes and drizzle another third of the cream over the onions. Use the remaining sweet potato slices to make two final layers. Press down on the layers with your hands to compact and flatten them. Season lightly with salt and pepper, and drizzle the remaining cream over the potatoes, trying to cover them as much as possible.

Put a foil-lined baking sheet on the lower rack to catch any drips. Cover the gratin tightly with foil and bake on the center rack until the potatoes are almost tender but still offer a little resistance when pierced with a fork or skewer, about 1 hour. Remove the foil and bake until the sweet potatoes are completely tender and the top is lightly browned and bubbly, 30 to 40 minutes.

While the gratin is baking, put the pecans, breadcrumbs, and Parmigiano in a food processor and pulse until coarsely chopped. Raise the oven temperature to 375°F. Cover the top of the gratin with the pecan mixture and return the baking dish to the oven. Bake until the top is lightly browned, about 10 minutes.

Classic French Onion Soup

This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyère is key to getting the traditional bubbling crust of cheese; it's rich, smooth, and melts easily.CooksClub members: Watch a video for step-by-step instructions on how to make this soup.

• 2 oz. (1/4 cup) unsalted butter, more for the baking sheet
• 4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)
• Kosher salt and freshly ground black pepper
• 1 tsp. granulated sugar
• 1 small baguette (1/2 lb.), cut into 1/2-inch slices
• 2 quarts Roasted Beef Broth or lower-salt canned beef or chicken broth
• 1 bay leaf
• 2 cups grated Gruyère

Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 1 tsp. salt and a few grinds of pepper. Reduce the heat to low. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid, and cook, stirring occasionally (you will have to lift the foil), until the onions are very soft but not falling apart, 40 to 50 minutes. Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until very deeply browned, 10 to 15 minutes.

Meanwhile, to make the croûtes (baguette toasts), position a rack in the center of the oven and heat the oven to 350°F. Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 15 to 20 minutes. Set aside.

Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper.

To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broilerproof soup bowls or crocks on a baking sheet. Put 2 or 3 croûtes in each bowl and ladle the hot soup on top. Sprinkle  with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes. Serve immediately.

Pissaladière

This recipe comes from my friend Rosa Jackson, who teaches cooking in Nice, her hometown, and Paris, her former hometown. It's for what Rosa calls "a treasured Niçoise street food, sold in every boulangerie of Vieux Nice [the old city] and at several stands specializing in quick eats." The name pissaladière can make you think of pizza, but it derives from the anchovy paste, pissala, that is sometimes stirred into the onions to intensify their flavor. Indeed, anchovies are frequently part of a pissaladière's decoration—you often see them placed on top of the onions in a crosshatch pattern—as are black olives, preferably the small black, shiny olives native to the Niçoise area, strewn over the pissaladière. If you fall in love with the pissaladière but find yourself short on time, you can substitute puff pastry for the dough—it's not truly Niçoise, but it's often done, and often by chefs.

For the dough

• 1-1/4 cups bread flour or all-purpose flour
• 1 tsp. table salt
• 1 tsp. granulated sugar
• 1 packet active dry yeast (you can use rapid-rise)
• 1/3 cup warm water
• 2 Tbs. olive oil
• 1 large egg, at room temperature

For the onion topping

• 2 Tbs. olive oil
• 6 medium onions, halved and thinly sliced
• 1 thyme sprig
• 1 bay leaf
• About 12 good-quality anchovies packed in oil
• Sea salt and freshly ground pepper
• About 12 Niçoise olives, pitted or not

To make the dough:

Whisk the flour, salt, and sugar together in a large bowl.

Stir the yeast into the warm water and, when it's dissolved, whisk in the olive oil and egg (make sure the egg is not cold). Using your hand, a sturdy rubber spatula, or a wooden spoon, make a little well in the center of the flour, then pour in the yeast mixture and mix until you have a rough dough, a matter of minutes.

Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, or until it is smooth. Rinse out the bowl, rub it lightly with oil, and turn the dough around in it until it glistens with oil. Cover the bowl, set it aside in a warm place, and let the dough rise for at least an hour, or until it has doubled in size.

While the dough is rising, make the onions:

Pour the olive oil into a large skillet (nonstick is nice here) and warm it over low heat. Toss in the onions, thyme, and bay leaf, stirring to coat everything with oil, then cook, stirring often, until the onions are translucent, soft, and golden, about 45 minutes, maybe more—this isn't a job you should rush.

While the onions are cooking, chop 6 of the anchovies. When the onions are cooked, pull the pan from the heat, stir in the anchovies, which will dissolve into the onions, and season lightly with sea salt and generously with pepper. Set aside until needed.

Assemble and bake:

Center a rack in the oven and preheat the oven to 425°F.

Press down on the dough to deflate it, turn it out onto a lightly floured work surface, cover it with a kitchen towel, and let it rest for 5 to 10 minutes. Line a large baking sheet lined with a silicone baking mat or parchment paper.

Roll the dough out on a floured surface until it is about 10 x 14 inches. The exact size of the rectangle isn't really important—what you're going for is thinness. Transfer the dough to the baking sheet and top it with the onion mixture, leaving a scant inch of dough around the edges bare.

Bake the pissaladière for about 20 minutes, or until the dough is golden. Pull the pan from the oven, decorate the top with the olives and remaining anchovies, and bake the pissaladière for 5 minutes more, just to warm the new additions. Serve hot, warm, or at room temperature.

Roasted Chicken Thighs with Late-Summer Vegetables & Pan Sauce

We consider this dish late-summer comfort food. The chicken thighs cook up moist and tender and are more flavorful than chicken breasts, and the aromatic herbs and roasted vegetables make it a meal you'll want to savor.

• 6 skin-on, bone-in chicken thighs (2-1/2 to 3 lb.)
• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 1/2 lb. green beans, stem ends trimmed (2 cups)
• 10 oz. cherry or grape tomatoes (2 cups)
• One-half large sweet onion (like Vidalia or Walla Walla) or red onion, cut into 1/2-inch-thick slices
• 1/2 cup pitted Niçoise or Kalamata olives
• 2 large cloves garlic, sliced about 1/8 inch thick
• 3/4 cup dry white wine
• 1 tsp. unsalted butter (optional)
• 1/2 cup loosely packed fresh basil leaves, sliced into 1/2-inch strips

Position two racks near the center of the oven and heat the oven to 425°F. Heat a 10- to 11-inch heavy, ovenproof skillet over medium-high heat. Generously season the chicken on both sides with salt and pepper. Pour 1 Tbs. of the oil into the hot skillet and swirl to coat. Arrange the chicken thighs skin side down in the pan and cook until the skin is golden brown, about 7 min. Turn the chicken over. If a lot of fat has accumulated, carefully spoon it off and discard.

While the chicken browns, toss the beans, tomatoes, onion, olives, and garlic in a large bowl with the remaining 2 Tbs. oil. Season with 3/4 tsp. salt and several grinds of pepper and spread the vegetables on a rimmed baking sheet.

Put the skillet of chicken and the baking sheet with the vegetables in the oven, with the chicken on the higher rack. Roast the chicken until a thermometer inserted in the center of a thigh registers 170°F, 18 to 20 min. Continue to roast the vegetables until very soft and beginning to brown, 8 to 12 min. more.

Meanwhile, remove the skillet from the oven and transfer the chicken to a plate. Spoon off and discard as much fat as possible from the chicken juices, add the wine, set over high heat, and boil until reduced to about 1/4 cup sauce, 4 to 6 min.; it should be syrupy and concentrated in flavor. Swirl in the butter, if using.

Remove the vegetables from the oven and toss them with the basil. Divide the vegetables among four plates. Arrange one or two chicken thighs on the vegetables and drizzle with the pan sauce. Serve immediately.