Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Foundational understanding of the four elements of good cooking
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Italian pasta organized by shape — which sauce belongs with which pasta
Seal out syn-propanethial-S-oxide — tear-free onion prep
Black, white, green, pink — visual and flavor complexity
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Foundational understanding of the four elements of good cooking
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Italian pasta organized by shape — which sauce belongs with which pasta
Seal out syn-propanethial-S-oxide — tear-free onion prep
Black, white, green, pink — visual and flavor complexity
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 400 degrees F (200 degrees C). Place onions cut side down on baking sheet. Drizzle with 2 tablespoons oil and sprinkle with sugar. Bake for 30 minutes. Turn onions over and bake until brown and caramelized, about 30 minutes longer. Set aside to cool. Place onions in food processor, add remaining oil, broth and vinegar. Puree until smooth and thick. Season with salt and pepper. Cover and refrigerate until chilled. In a large salad bowl, combine greens, 1/2 cup walnuts and half of red onion. Add enough dressing to coat greens, toss well. Sprinkle with remaining walnuts and red onion and serve.