[Photographs: J. Kenji López-Alt, Vicky Wasik]
Much like green beans, onions are a fairly common Thanksgiving side dish, but a lot of people are used to seeing them in only one form on the holiday, year after year. I'm a typical example: I grew up eating creamed pearl onions on the last Thursday of every November (and at no other time), and they were never my favorite part of the meal, despite the fact that I generally love onions and their cousins in the allium family.
If you're of a similar mind, there's no need to settle for the same old preparation time and again—you've got a world of alliums to choose from, each with different unique properties (see our Beginner's Guide to Onions for an introduction), and as many ways to cook them. We've assembled eight recipes that showcase the remarkable versatility of onions, leeks, and shallots, each one a great potential addition to your Thanksgiving table.
Easy Roasted Cipollini Onions
[Photograph: J. Kenji López-Alt]
Cipollini onions are just about the sweetest allium around, and all that sugar makes them caramelize beautifully. It also makes it easy to burn them, so cook them slowly. Here, we start the cipollinis in a skillet before moving them to a 325°F oven; half an hour later, they come out spoon-tender and super sweet, with deeply browned edges.
Get the recipe for Easy Roasted Cipollini Onions »
Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions
[Photograph: J. Kenji López-Alt]
If you're looking for a 100% stovetop side, you can achieve the same caramelization effects on cipollini onions just by cooking them low and slow in a skillet. In this recipe, we combine the onions with tender-crisp blanched green beans and browned mushrooms, for all the fresh flavors of a green bean casserole minus the heaviness of the cream.
Get the recipe for Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions »
Glazed Pearl Onions
[Photograph: J. Kenji López-Alt]
The pearl variety is lower in sugar than other onions, though they do have a similar pungency. If you want to tame the bite and bring out their sweetness, one of the best ways to do it is by adding a simple glaze: Simmer the onions in water or stock with butter, salt, and sugar, and as the water reduces, a glossy glaze will form. Bonus: Frozen pearl onions can be subbed for fresh here with no noticeable detraction from flavor.
Get the recipe for Glazed Pearl Onions »
Creamed Pearl Onions
[Photograph: J. Kenji López-Alt]
Slow-cooking pearl onions produces a richer, mellower, and more deeply savory flavor. For an easy route to satisfying creamed onions, slowly cook them in stock and cream flavored with a bay leaf. A sprinkling of chopped parsley is the perfect finishing touch.
Get the recipe for Creamed Pearl Onions »
Cheesy Onion, Bacon, and New Potato Gratin
[Photograph: J. Kenji López-Alt]
The petite size of pearl onions and new potatoes can be a huge advantage when you're making a casserole—no chopping required! For this easy dish, we combine both of those ingredients with bacon and cream, then top off the casserole with a mixture of Comté cheese and bread crumbs, which bakes into a golden-brown crust. Par-cooking the dish before adding the crumbs separates out some of the fat and sends it to the top; the crumbs will then soak up that grease and end up nice and crunchy.
Get the recipe for the Cheesy Onion, Bacon, and New Potato Gratin »
Roasted Shallots With Buttery Sweet-Tart Glaze
[Photograph: Vicky Wasik]
A buttery, vinegary glaze gives lightly charred, meltingly tender roasted shallots a delicious sweet-tartness. This recipe is forgiving enough to accommodate whatever type of vinegar or sugar you have on hand—balsamic or apple cider, granulated or demerara. When roasting, start the oven at 400°F, but keep an eye on the shallots and adjust the temperature if they seem to be coloring too quickly or too slowly.
Get the recipe for Roasted Shallots With Buttery Sweet-Tart Glaze »
Braised Leeks With Lemon and Parsley
[Photograph: J. Kenji López-Alt]
Mildly flavored leeks are almost always handed the role of supporting actor, but there's no reason they can't be a star. Here, we caramelize them in hot oil, then slowly braise them in a mixture of white wine and chicken or turkey broth. The liquid will flavor the leeks, while the slow cooking gives them a tender and almost meaty texture.
Get the recipe for Braised Leeks With Lemon and Parsley »
Caramelized Vidalia Onion Mashed Potatoes
[Photograph: Jennifer Olvera]
For a sweet and flavorful addition to mashed potatoes, try this recipe, which incorporates caramelized Vidalia onions and a ton of creamy, rich dairy: milk, butter, sour cream, and a little cream cheese. Plus, this mash can be prepared up to two days in advance, then simply microwaved just before serving time.
Get the recipe for Caramelized Vidalia Onion Mashed Potatoes »
Comments
Thanks for commenting!
Your comment has been accepted and will appear in a moment.
ADD A COMMENT
PREVIEW YOUR COMMENT