Onion (Bulb) recipes

A proper shortcrust tart filled with slowly caramelised onions that have turned sweet and jammy, topped with creamy goat's cheese and fresh thyme. This is the kind of thing that looks impressive but relies entirely on patience with the onions — get that right and the rest takes care of itself. Wonderful warm or at room temperature with a green salad.

A skillet flatbread inspired by the filled breads of Georgia, where a generous mixture of sweet softened onions and toasted walnuts is folded into an unleavened dough and cooked directly in a dry pan. The onion filling is the whole point here — softened until jammy and fragrant, it turns the bread into a proper meal rather than a side. Serve warm, cut into wedges, with a dollop of soured cream or thick yogurt.

This Levantine classic is one of the most satisfying vegetarian dishes I know — earthy green lentils and cumin-spiced rice topped with a deeply caramelised, almost crispy tangle of onions that make the whole thing sing. The fried onions are not a garnish here; they are fully half the dish, providing sweetness, texture and colour against the pale, nutty base. Simple pantry ingredients, properly handled.

Agrodolce is one of the great flavour combinations of Italian cooking, and small whole onions cooked this way are a revelation — silky, intensely savoury, and balanced between sharp and sweet. This Venetian classic uses red wine vinegar and a little sugar to create a glossy, sticky coating that turns the onions into something you could eat straight from the pan. Serve them as a side to roast pork or beef, or pile onto bruschetta for a stunning antipasto.