5 onion recipes to add to your kitchen repertoire | eating and cooking – Advice Eating







Sofia Tejeda


Who doesn’t love a good onion recipe? It turns out not many. According to the USDA’s Economic Research Service, onions are the third most consumed vegetable in the United States, after tomatoes and potatoes.

San Antonio-based pastry chef Sofia Tejeda lives in the heart of Texas onion country, not far from Carrizo Springs-based Dixondale Farms, one of the largest onion farms in the country. Tejeda, who we first met in our Grapefruit issue, was born in Mexico City, Mexico and then moved to San Antonio during junior high school. Her Mexican roots have a major impact on her cooking life, and that includes onions, which are a staple of Mexican cuisine. Although Tejeda is a pastry chef, her recipes show that baking is not just limited to sweet things. Savory foods – like onions! — also have a home in baked goods.

Cheddar, onion and sausage scones

People also read…

Scones aren’t just vessels for sweet fruit and melty chocolate, and this recipe from pastry chef Sofia Tejeda showcases the savory side of the pastry with the addition of slow-cooked onions. Try a plant-based sausage if you’re looking for a vegetarian option.

Yield: 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 tablespoons 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 spring onion, finely chopped
  • 1 large egg
  • 1 large egg yolk
  • 1 cup heavy or whipping cream

Caramelize onions and pat dry to remove excess liquid. Let cool down.

Mix flour, sugar, baking powder, salt and butter. Mix until the butter breaks into small pieces.

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

Add the eggs and cream. Blend 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.

If desired, brush with more butter once out of the oven.

*Caramelizing onions is a process of slowly cooking thinly sliced ​​onions 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 adding them to the scone batter to avoid melting the butter in the recipe. Check out our guide to onions for more information on the best way to chop onions.

Cebolla en Escabeche (pickled red onion)

The salty notes of a good pickle can enhance any sandwich or rich, hearty meal. You’ll be surprised how often you rely on this cebella en escabeche recipe from chef Sofia Tejeda. Always keep a jar in your fridge to top a braised meat or burger, add to a quick salad, decorate tacos, or even garnish a cocktail.

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

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

Caramelized Onion Quiche

Like an onion, quiche has a place on the table at any time of the day: breakfast, brunch, a quick lunch or a simple dinner. Onions can be caramelized in bulk ahead of time and sprinkled around as needed for recipes, including this beginner’s quiche from pastry chef Sofia Tejeda that any home cook can successfully make.

  • •1 1/4 cup all-purpose flour
  • 1 pinch of salt
  • 1/2 tsp sugar
  • 1 stick of butter
  • 1/4 cup cold water
  • 2 tablespoons extra virgin olive oil
  • 1 cup mushrooms, chopped (optional)
  • 2-3 large red onions, thinly sliced
  • salt and pepper to taste
  • 2 tsp balsamic vinegar
  • 1/4 cup milk
  • 1/2 cup cream
  • 4 eggs each
  • 6 ounces cheese (like Gruyere or Munster)

Mix flour, salt and sugar. Add butter in small cubes, mix until combined. Slowly add cold water until a dough forms. Cover and chill in the refrigerator, at least 1 hour. Roll out to desired size and shape into a cake pan, spraying with nonstick spray.

Pre-bake pie dough in a pie pan 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. Prick the dough with a fork to allow air bubbles to escape. Place back in the oven (without parchment or weights) and bake an additional 8 to 10 minutes or until golden brown. Set bowl aside.

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

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

Bake for another 30 to 40 minutes or until the center is cooked and set. Allow to cool slightly before serving.

*Caramelizing onions is a process of slowly cooking thinly sliced ​​onions 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 adding them to the scone batter to avoid melting the butter in the recipe. Check out our guide to onions for more information on the best way to chop 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 in the fridge overnight before serving, as the flavors can meld together and create a rich texture and onion flavor. Serve with potato chips, pretzels or crudité – or all together!

  • 4 tablespoons butter
  • 3 cups diced onions (Chef Tejeda likes yellow)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 ounces room temperature cream cheese
  • 1/4 cup mayonnaise (Duke’s is Tejeda’s favorite)
  • 3/4 cup sour cream (full fat)
  • 2 tablespoons Worcestershire sauce
  • spring onions for garnish (optional)

Melt the butter in a pan and sauté the onions, adding salt and pepper and any other spices to taste. Cook until translucent/golden. Let cool down.

Once the cream cheese is at room temperature, fold in the sour cream and mayonnaise. Mix in the Worcestershire sauce. Season with a little more salt and pepper, fold in the onions, cover and let sit for a few hours or overnight if possible. Garnish with some spring onions if you like.

Leave a Comment