Onions Etcetera: The Essential Allium Cookbook: More Than 150 Recipes for Leeks, Scallions, Garlic, Shallots, Ramps, Chives and Every Sort of Onion by Kate Winslow and Guy Ambrosino

  • Onion bialys (page 25)

    from Onions Etcetera: The Essential Allium Cookbook: More Than 150 Recipes for Leeks, Scallions, Garlic, Shallots, Ramps, Chives and Every Sort of Onion Onions Etcetera by Kate Winslow and Guy Ambrosino

    • Categories: Bread & rolls, savory; Breakfast / brunch; Cooking for a crowd; Jewish
    • Ingredients: active dry yeast; all-purpose flour; yellow onions; black peppercorns
    • Accompaniments: Sunday morning salad
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Notes about this book

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Notes about Recipes in this book

  • Sunday morning salad

  • Mustard-crumbed pork chops with apples and onions

    • meggan on December 06, 2023

      yummy. Love the crust and the apples and onions are a classic accompaniment.

  • Shrimp tostadas

    • Rradishes on October 19, 2019

      This is so simple yet so delicious. One of our favorite meals now. Shrimp is cooked only slightly first, and finished marinating in lime juice, onions, etc. Low-calorie and a perfect summer meal! Also fun to serve when having friends for over for dinner.

    • BachranBears on July 23, 2025

      Stunner of a dish. Worth taking the extra time to fry the tortillas. Family favorite, and a favorite of every guest who has tried it.

  • Onion frittata with sherry vinegar

    • meggan on January 23, 2022

      Used a nonstick pan but I was unable to flip the frittata and it turned out a mess so I made it into breakfast burritos.

  • Escarole salad with oranges and red onion

    • amy_bapu4c on December 21, 2025

      This was delicious!!

  • Onion and rosemary focaccia

    • Rradishes on October 19, 2019

      Really good. I was skeptical about the potato addition, but the result is light and fluffy. The recipe does make a big sheet, so next time i might half it. Also let it rise over night, punched down and let it rise again (didn't have time to bake it same day as making the dough). Result was great, with slight sour dough taste.

  • Sweet onion and apple jam

    • sberes on October 01, 2018

      I’d at least double the apple - too oniony to me.

  • Sticky jammy chicken wings

    • sberes on October 01, 2018

      Exchanged wings for drumsticks and they turned out great just not a huge fan of the jam

  • Kimchi scallion omelet

    • christy_l69njf on January 15, 2026

      I didn’t manage to flip this well, but it was delicious. I used GF AP flour and it turned out just fine.

  • Scallion tabbouleh

  • Fines herbes dressing

    • TrishaCP on May 21, 2020

      This made a really nice dressing. I used chervil, chives, and tarragon since that is what I have now in the garden (I went heavy on chives and lighter on the other herbs). I only used half of the half and half called for, so it was tart with the lemon juice and delicious that way.

  • Noodle toss with pork, shredded tofu and garlic chives

    • TrishaCP on October 09, 2020

      This comes together quickly once the ingredients are prepped, and was quite flavorful.

  • Black pepper chicken skewers

    • christy_l69njf on January 17, 2026

      Absolute winner! I made this for a dinner party and it disappeared. It took me longer to chop and cut everything than I expected but it was worth it.

  • Leek tart with feta and dill

    • darcie_b on September 02, 2018

      The dough was a bit difficult to work with but the filling is delicious. I reduced final baking temp to 350 degrees and it was done in 25 minutes.

    • sberes on October 01, 2018

      I would increase the feta and decrease the dill. Also I had a very hard time with the crust. I didn’t let it rest the second time just threw it into a pie plate and par baked it. I also wouldn’t mind using an extra leek.

  • Fried rice with garlic scapes

    • meggan on July 13, 2023

      light and easy - I added mushrooms.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    This cookbook is far more than a love letter to the allium - it is a love letter to food.

    Full review

  • Food52 by Bonnie Benwick

    Kate Winslow, a former Gourmet editor, and photographer Guy Ambrosino have put together a solid work. His images are straightforward and kind of cheerful. Ingredients and dishes match what’s written.

    Full review
  • ISBN 10 0997211318
  • ISBN 13 9780997211313
  • Linked ISBNs
  • Published Feb 14 2017
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Burgess Lea Press

Publishers Text

This book is part of our EYBDigital platform. Buy the book before 12/31/2019 and you get digital access to the complete book on EYB. Read more in our Help pages.

"In this gorgeous book, onions finally get their star turn. The recipes will surprise and seduce you; you will want to cook every single one." - Ruth Reichl

Whether you delight in the hunt for scapes, your favorite heirloom cipollini, the spice of raw garlic, or the sweetness of caramelized onions, you’ve come to the right place. This book is for us, the Allium lovers - those of us who can’t imagine cooking dinner without our onions. (After all, if there’s an onion in the house, we know we can make something good!) In these pages, we’ll explore the wonderful versatility of the humble onion, coaxing out flavors familiar and unknown. From classics and family favorites to more obscure recipes, you’ll find 150 onion-centric dishes including Za’atar Onion Petals with Beets and Labneh, Pearl Onion Tarte Tatin, Appalachian Chimichurri, Curried Onion Fritters with Mint Raita, Grilled Delicata Squash with Shallot Agrodolce, Cheese and Allium Toasties, Eggplant Salad with Black Garlic Tahini Dressing, Scallion Sesame Pancakes, Grilled Fish with Charred Garlic Scape Relish, and so much more.

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