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5 onion recipes to add to your kitchen repertoire | Food and Recipes

5 onion recipes to add to your kitchen repertoire | Food and Recipes


Sofia Tejeda


Who doesn’t love a good onion recipe? Turns out, not many. According to the USDA Economic Research Service, onions are the third most-consumed vegetable in the U.S, behind just tomatoes and potatoes.

San Antonio-based pastry chef Sofia Tejeda lives in the heart of Texas onion country, not far from the Carrizo Springs-based Dixondale Farms, which is one of the largest onions farms in the nation. Tejeda, who we first met in our Grapefruit issue, was born in Mexico City, Mexico, then moved to San Antonio during junior high school. Her Mexican roots are a major influence on her kitchen life, and that includes onions, which are a main component of Mexican cooking. While Tejeda is a pastry chef, she shows in her recipes that baking is not exclusive to sweet stuff. Savory items — like onions! — also have a home in baked goods.

Cheddar, onion and sausage scones

Scones are not only vessels for sweet fruit and melty chocolate, and this recipe from pastry chef Sofia Tejeda shows the pastry’s savory side with the addition of slow-cooked onions. Try using a plant-based sausage if you are looking for a vegetarian option.

Yields: about 12-15 scones

  • 1/2 cup onions, caramelized*
  • 3 1/2 cups cake flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 Tbsp plus 1 tsp baking powder
  • 1/2 tsp salt
  • 12 Tbsp cold butter (1 1/2 sticks), cut into small pieces, plus more for brushing
  • 1 cup cooked sausage, chopped
  • 1/2 cup cheddar cheese
  • 1 green onion, finely chopped
  • 1 large egg
  • 1 large egg yolk
  • 1 cup heavy or whipping cream

Caramelize onions and pat dry to get rid of excess liquid. Let cool.

Combine flour, sugar, baking powder, salt and butter. Mix until the butter breaks down to small pieces.

Add sausage, cheese, green onions and caramelized onions. Mix.

Add the eggs and heavy cream. Mix until combined.

Roll out on a lightly floured surface and cut into desired shape. Brush with melted butter and bake at 350F for 20 to 25 minutes or until golden brown.

Brush with more butter once out of the oven, if desired.

*Caramelizing onions is a process in which onions that are sliced thin are cooked slowly with a tablespoon of butter or oil and a pinch of salt. Once the onions have softened, turned a golden caramel color and appear dry, they are ready to be used in this recipe. Cool them slightly before incorporating into the scone dough to avoid melting the butter in the recipe. See our guide to onions for more details on how best to cut onions.

Cebolla en Escabeche (Pickled Red Onion)

The briny notes of a good pickle can elevate any sandwich or rich, savory dish. You might be surprised how often you rely on this cebella en escabeche recipe from chef Sofia Tejeda. Keep a jar in your fridge at all times to top braised meats or burgers, add to a quick salad, adorn tacos or even garnish a cocktail.

Yields: about 2 quarts

  • 1 quart of red onions, cut into 1/8-inch thick half circles
  • 1 quart red wine vinegar
  • 1 pint water
  • 1 cup sugar
  • 1 Tbsp kosher salt
  • 5 peppercorns
  • 2 cloves of garlic
  • 1 bay leaf

Mix together all ingredients except the onions in a medium saucepan. Bring to a boil, then strain over the red onion. Let sit overnight before eating.

Caramelized Onion Quiche

Quiche — like an onion — has a place at the table any time of day: Breakfast, brunch, a quick lunch or a simple dinner. Onions can be caramelized ahead of time in a large batch and doled out for recipes as needed, including for this novice-level quiche from pastry chef Sofia Tejeda that any home cook can successfully make.

Yields: 6 to 8 servings

For pie dough

  • •1 1/4 cup all-purpose flour
  • 1 pinch of salt
  • 1/2 tsp sugar
  • 1 stick of butter
  • 1/4 cup of cold water

For filling

  • 2 Tbsp extra virgin olive oil
  • 1 cup mushrooms, chopped (optional)
  • 2-3 large red onions, sliced thin
  • Salt and pepper to taste
  • 2 tsp balsamic vinegar
  • 1/4 cup milk
  • 1/2 cup heavy cream
  • 4 each eggs
  • 6 oz cheese (like Gruyère or Muenster)

To make the dough

Combine flour, salt and sugar. Add butter in small cubes, mix until combined. Slowly add cold water until a dough forms. Cover and let cool in fridge, at least 1 hour. Roll out to desired size and mold into a pie tin, sprayed with nonstick spray.

To assemble the quiche

Caramelize the onions.*

Par bake pie dough in pie tin at 350F for 15 minutes: Cover the pie dough with parchment paper and cover with pie weights. Remove from oven and remove parchment and beans. Poke the dough with a fork to allow any air bubbles to escape. Insert back in oven (without the parchment or weights) and bake for an additional 8 to 10 minutes, or until golden brown. Set shell to the side.

Sprinkle some of the cheese at the bottom of the tart shell, then layer on caramelized onions.

In a medium mixing bowl, whisk together remaining ingredients and pour into tart shell over cheese and onions.

Bake again for 30 to 40 minutes or until the center has cooked and is set. Let cool a bit before serving.

*Caramelizing onions is a process in which onions that are sliced thin are cooked slowly with a tablespoon of butter or oil and a pinch of salt. Once the onions have softened, turned a golden caramel color and appear dry, they are ready to be used in this recipe. Cool them slightly before incorporating into the scone dough to avoid melting the butter in the recipe. See our guide to onions for more details on how best to cut onions.

Onion Dip

No party, tailgate buffet or game day spread is complete without a bowl of onion dip. From chef Sofia Tejeda, the dip’s flavor benefits from sitting overnight in the fridge before serving, as it allows the flavors to meld together and create a luscious texture and onion flavor. Serve with potato chips, pretzels or crudité — or all of the above!

Yields: about 1 cup

  • 4 Tbsp butter
  • 3 cups diced onions (Chef Tejeda likes yellow)
  • 1 tsp of salt
  • 1/2 tsp of pepper
  • 4 oz of cream cheese, at room temperature
  • 1/4 cup mayo (Dukes is Tejeda’s favorite)
  • 3/4 cup of sour cream (full fat)
  • 2 Tbsp Worcestershire sauce
  • Green onions, for garnish (optional)

Melt the butter in a pan and cook onions, adding salt and pepper, and any other spices you’d like. Cook until translucent/golden. Allow to cool.

Once cream cheese is at room temperature, fold in sour cream and mayo. Mix in Worcestershire sauce. Add some more salt and pepper to taste, fold in the onions, cover and let sit for a couple of hours, or overnight if possible. Garnish with some green onions on top if you’d like.

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