Onions Etcetera – Kate Winslow and Guy Ambrosino
March 11, 2017 by Jenny
Onions are the foundation of many recipes (they are one of the holy trinity afterall) but in Kate and Guy’s gorgeous book, they are the star. Organized by type of allium – from storage onions – yellow & white – to the vital bulb – garlic – with sections for scallions, chives, shallots, leeks, ramps and garlic scapes and more – this duo has written the bible on this tasty subject.
Kate and Guy cover all the bases with this visually beautiful book with photographs being plentiful and enticing. Recipes are so varied with many international cuisines coming into play that anyone looking for an overall great cookbook would be happy. Koshary, Mustard-Crumbed Pork Chops with Apples and Onions, Bistec Palomillo, Savory Vadouvan-Spiced Granola and Pearl Onion Tarte Tatin are just a sprinkling of the types of recipes you will encounter. As always, the full index of recipes is available for your drooling pleasure.


I have mixed feelings about single-ingredient cookbooks – I either
love them when they are done well and the collection of recipes are
standouts – or I’m not fond of them due to the fact that the
recipes are lacking luster. Onions Etcetera lacks nothing – it is stunning,
full of deliciousness and written with a passion of not only
onions, but good food.
Special thanks to the authors and Burgess Lea Press for sharing
the following recipe with our members. Now head over to our giveaway page to enter our contest
for a chance at one of five copies of this book!

Serves 4 to 6
Sunday morning, a fresh foot of snow on the walk-this recipe, inspired by one from chef Edna Lewis, is exactly what you want to eat when you come inside from shoveling. And who would say no to a poached egg on top?
5 cups water
Bring the water to a boil in a heavy saucepan then reduce the heat to moderate, so that it simmers gently. Add the grits in a slow stream, whisking constantly to keep lumps from forming. Continue whisking for about 3 minutes after all the grits have been added, then reduce the heat to low and cook, stirring regularly to keep from scorching, until the grits are creamy and fully tender, 30 to 40 minutes. Cover and keep warm over very low heat until ready to serve.
Meanwhile, cook the bacon in a heavy skillet over moderately high heat until crisp, 7 to 8 minutes. While the bacon cooks, trim the scallions and slice them into ½-inch pieces. When the bacon is ready, transfer it to a paper towel-lined plate to cool. Add the scallions and garlic to the bacon fat in the skillet and cook over moderately high heat until crisp-tender, about 5 minutes. Season with ½ teaspoon salt and plenty of freshly ground black pepper. Add the cream, reduce the heat, and simmer until slightly thickened, 4 to 5 minutes. Grate a little nutmeg over the scallion mixture.
To serve, spoon the grits into warm bowls and top with plenty of the creamed scallions. Crumble the bacon over each bowl and serve at once.
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