Arguably the most foundational of vegetables, onions provide a base for so many of our dishes. Whether fried, sweated, or caramelized, their signature flavor is either mellowed or becomes more pungent based on the preparation. Here are a few favorite dishes that highlight this most ubiquitous staple.
Crying over Those Onions
The sulfuric compounds in onions cause us to cry when we cut them. To prevent this, chill the onion and cut into the root end last.
Years ago, the thickness of an onion skin was thought to predict the severity of the upcoming winter. Thin skins meant a mild winter, while thick skins indicated a rough one.
The Guinness Book of World Records lists the largest onion ever grown as a whopping 10-pound, 14-ounce one!
Onion Tart with Sweet Potato Crust
Recipe by Michal Frischman
This crust is my new favorite thing, for Pesach and all year round! Feel free to get creative with fillings — it would be perfect with a milchig quiche or frittata, too.
- 2 medium sweet potatoes (see note)
- 1½ tsp salt, divided
- pinch pepper
- 2 Tbsp olive oil
- 2 Spanish onions, diced
- 2 cloves garlic, minced, or 2 cubes frozen garlic
- 2 eggs
- ½ cup + 2 Tbsp kosher-for-Pesach panko crumbs, divided
Prepare the crust: Preheat oven to 425°F (220°C).
Peel the sweet potatoes and, using a very sharp knife, cut into 1/8-inch (.3-cm) rounds. Spray a round baking dish or tart pan with cooking spray and lay some of the sweet potatoes on the bottom of the pan, overlapping somewhat so there are no gaps. (The sweet potatoes will shrink while cooking, so make sure the slices overlap enough.) Take additional slices and stand them up around the edge of the pan, overlapping by about 1/4 inch (.6 cm), creating a crust. Spray again and season with 1/2 tsp salt and a pinch of pepper. Bake for 25 minutes, or until the top edges are starting to brown.
Remove from oven and let cool. Lower oven heat to 350°F (175°C).
Meanwhile, heat olive oil in a large frying pan and sauté the onions and garlic until they’re lightly golden. Remove from heat and add the eggs, remaining teaspoon of salt, and 1/2 cup panko crumbs. Pour into prepared crust and sprinkle with the remaining panko. Bake for 1 hour or until set.
Note: Choose sweet potatoes that aren’t too wide. You’ll most likely have some extra sweet potato slices when you’re done.
Recipe by Esti Vago
This recipe is my mother’s go-to cutlets for when she has a crowd of all ages to feed. It’s perfect for when your fridge is on full because you won’t have any leftovers to put away.
- 1 2-lb (910-g) pkg chicken cutlets
- 6 large onions, sliced
- oil, for sautéing
- ⅔ cup ground almonds
- ⅓ cup potato starch
Preheat oven to 350°F (175°C).
Sauté sliced onions until lightly brown. Transfer some onions into a 9x13-inch (23x33-cm) pan, forming a thin layer across the bottom.
Mix the ground almonds and potato starch in a shallow bowl. Dip chicken cutlets into the ground almond and potato starch mixture and lay them in the pan on the bed of sautéed onions. Spread the rest of the onions on top of the cutlets. Bake covered for 20 minutes and then uncovered for another 10–20 minutes.
Crispy Oven-Fried Onions
Recipe by Chaya Suri Leitner
My crispy oven-“fried” onions went viral when I posted them a while back, and for good reason. One Friday I was in a rush and just wanted to keep my kitchen clean, so I attempted to fry my onions in the oven. Guess what?! They turned into a Shabbos staple. Crispy “fried” onions without getting a pot or the stove dirty.
These onions were originally created for chopped liver, but by now we use them for salads, grilled cheese (not together with the liver), pasta, or just about anything.
Preheat oven to 400°F (200°C).
Slice onions very thin. Spread on a baking sheet. Pour some oil over them and season with salt.
Bake for 30 minutes. Remove from oven and stir, then bake for another 15–20 minutes.
(Originally featured in Family Table, Issue 788)
Oops! We could not locate your form.