5 onion recipes to add to your kitchen repertoire | Party and field: food starts in the field

Who doesn’t love a good onion recipe? Turns out, not much. According to the USDA Economic Research Service, onions are the third most consumed vegetable in the US, after only tomatoes and potatoes.

San Antonio-based confectioner 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, whom we first met in our Grapefruit issue, was born in Mexico City, Mexico, and then moved to San Antonio during high school. Her Mexican roots have a big influence on her kitchen life, and so are onions, which are a staple of Mexican cuisine. While Tejeda is a pastry chef, she shows in her recipes that baking is not exclusive to sweet things. Savory products – like onions! – also have a home in baked goods.

Scones aren’t just vessels for sweet fruit and melty chocolate, and this recipe from confectioner Sofia Tejeda shows off the savory side of the pastry with the addition of slow-cooked onions. Try a vegetable sausage if you’re 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 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 green onion, finely chopped
• 1 large egg
• 1 large egg yolk
• 1 cup heavy or heavy cream

Caramelize the onions and pat them dry to remove excess moisture. Let cool.

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

Add sausage, cheese, green onions and caramelized onions. To blend.

Add the eggs and whipped 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 they come out of the oven if desired.

*Caramelizing onions is a process in which thinly sliced ​​onions are slowly cooked with a tablespoon of butter or oil and a pinch of salt. Once the onions have softened, turned a golden caramel color and look dry, they are ready to be used in this recipe. Let them cool slightly before incorporating them into the scone dough to prevent the butter from melting in the recipe. For more information on how to best slice onions, see our guide to onions.

The salty notes of a good pickle can elevate any sandwich or rich, savory dish. You’ll be amazed at how often you rely on Chef Sofia Tejeda’s cebella and escabeche recipe. Always keep a jar in the fridge to garnish braised meats or burgers, add to a quick salad, garnish tacos, or even garnish a cocktail.

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

Combine all ingredients except onions in a medium saucepan. Bring to the boil and then sieve the red onion over it. Leave overnight before eating.

Quiche – just like an onion – can be eaten at any time of the day: breakfast, brunch, a quick lunch or a simple dinner. Onions can be caramelized ahead of time in a large batch and dished out for recipes as needed, including for this beginner 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 knob of butter
• 1/4 cup cold water

• 2 tbsp 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 heavy cream
• 4 eggs each
• 6 oz cheese (such as Gruyere or Muenster)

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 the refrigerator, at least 1 hour. Roll out to desired size and form into a tart pan, sprayed with non-stick cooking spray.

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

Sprinkle some cheese on the bottom of the pie crust and top with caramelized onions.

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

Bake again for 30 to 40 minutes or until center is cooked through and set. Let cool slightly before serving.

*Caramelizing onions is a process in which thinly sliced ​​onions are slowly cooked with a tablespoon of butter or oil and a pinch of salt. Once the onions have softened, turned a golden caramel color and look dry, they are ready to be used in this recipe. Let them cool slightly before incorporating them into the scone dough to prevent the butter from melting in the recipe. For more information on how to best slice onions, see our guide to onions.

No party, tailgate buffet, or game day spread is complete without a bowl of onion dip. Chef Sofia Tejeda’s flavor benefits from the dip if left in the fridge overnight before serving, as this allows the flavors to meld, creating a luscious texture and onion flavor. Serve with chips, pretzels or raw vegetables – or all of the above!

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

Melt the butter in a pan and cook the onions, adding salt and pepper, and any other spices you like. Bake until translucent/golden. Let cool.

When the cream cheese is at room temperature, stir in the sour cream and mayonnaise. Mix in the Worcestershire sauce. Add more salt and pepper to taste, then fold in the onions, cover and let sit for a few hours, or overnight if possible. Garnish with some green onions if desired.