This is a lovely dish, old-fashioned and what I call “great-grandmotherly.” I sometimes find white sauces a bit heavy, so I have lightened this one by using half vegetable stock to milk. The sauce is worth seasoning generously, with salt, pepper, grainy mustard, bay leaves, and a (mild) grating of nutmeg. I leave the bay in even when the sauce is finished and poured over the onions. It adds much in the way of subtle flavor. Should you not fancy grilled ham, then I would still urge you to make the onions—they would be good even on their own, perhaps with a mound of buttery mashed potato or, better still, golden rutabaga with lots of butter and pepper.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.