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Spring-Onion Cocktail

Spring-Onion Cocktail

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  • 7 fresh Italian parsley sprigs
  • 3 tablespoons Sarticious, Tanqueray, No. Ten, or Martin Miller's Gin
  • 8 very thin slices green onion tops
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon white verjus or white grape juice

Recipe Preparation

  • Using muddler or handle of wooden spoon, mash parsley in cocktail shaker. Add gin and next 6 ingredients. Cover; shake vigorously. Pour contents (including ice) into tall glass or strain into glass. Mix in Pickled Pearl Onions.

,Photos by Gabriella Imperatori PennReviews Section

Recipe Summary

  • 2 cups self-rising flour, plus more for kneading
  • ¼ teaspoon baking soda
  • 7 tablespoons very cold butter, cut into pieces
  • ¾ cup buttermilk, plus additional for brushing
  • ½ cup shredded Irish Cheddar cheese, divided, plus more for topping
  • ¼ cup sliced green onions, divided

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Whisk self-rising flour and baking soda together in a mixing bowl. Add cold butter and cut it into flour with a pastry blender until texture resembles coarse crumbs, 5 to 7 minutes. Make a well in the center of the flour mixture and pour in the buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough.

Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a bench scraper. Press again into a rectangle. Flour surface if the dough seems sticky. Roll dough with a rolling pin to 1/2-inch thickness. Sprinkle with half of the shredded cheese and half of the green onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1/2-inch thickness. Top with remaining cheese and green onions. Fold into thirds and roll out again to about 1/2 inch thickness. Cut biscuits with a 2- or 3-inch biscuit cutter.

Transfer biscuits to prepared baking sheet. Brush lightly with buttermilk. Sprinkle tops with about a teaspoon of grated cheese.

Bake in preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a rack to cool.

Onions are bulbs that are closely related to garlic, leeks, shallots, scallions, and chives. They come in a variety of shapes, colors, and sizes, but the most common types include red, yellow (also known as Spanish), and white onions. While each type deserves to be used as an ingredient in your cooking, we're shining a spotlight on just two varieties here: yellow and white onions.

Some of our recipes will specifically call for one or the other, such as Martha's Favorite Onion Rings, which are pictured here. In this recipe, thick slices of yellow onions are coated in a beer batter and deep-fried until crisp. On the other hand, some recipes will just call for an onion of any variety, in which case you can use yellow or white, depending on what you have on hand. 'Yellow Globes,' the most popular variety in the United States, are available year-round and are the type that you're most likely to find in the grocery store. Choose full, heavy onions with tight, flaky skins and avoid any that have soft spots or spongy skins. If stored in a cool, dry, and well-ventilated place, onions will keep for a month or so.

One of the most quintessential recipes is onion soup. Our recipe calls for three pounds of sweet Vidalia onions, which cook low and slow in extra-virgin olive oil until they break down to a soft texture and become a golden brown color. This cooking method is known as caramelizing, and you'll find many other fabulous recipes that use caramelized onions in our collection. They're sweet and savory all in one bite and will instantly cause any allium skeptic to fall totally head over heels in love.

Ready to cook? Our white and yellow onion recipes are so delicious and are worth any tears that you may shed while cutting and slicing them in the kitchen.

Spring-Onion Cocktail - Recipes

Serves 2 INGREDIENTS 2 x Nespresso Stockholm Fortissio Lungo capsules or 2 x Nespresso Ispirazione Roma capsules Amasi Ice Cream 500ml Cream 250ml Amasi 1 x 385g tin condensed milk EQUIPMENT 1 x [. ]


Prep time: 30 minutes Cooking time: 2 hours Total time: 2 hours 30 minutes Serves 6 INGREDIENTS For the Coffee Lamb: 1kg free range lamb roast 60 ml (1/4 cup) ground coffee 20 ml (4 tsp) ground [. ]


Prep time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Serves 2-4 INGREDIENTS For the Sweet Potato Waffles: 750 ml (3 cups) Super Veggie Bread Mix (Sweet Potato, Carrot, Turmeric, [. ]


Prep time: 20 minutes Cooking time: 40 minutes Total time: 1 hour 20 – 30 cm berry pie INGREDIENTS For the Base and Crumble: 250 ml (1 cup) flour 180 ml (3/4 cup) rolled oats 180 ml (3/4 [. ]


Prep time: 10 minutes Brewing time: 5 Total time: 15 minutes Serves 2-4 INGREDIENTS 375 ml (1 1/2 cups) freshly brewed coffee 80 ml (1/3 cup) Bourbon 30 ml (2 Tbsp) Kahlua Liqueur 30 ml (2 Tbsp) [. ]


SERVES: 2 INGREDIENTS 2 x Nespresso Ispirazione Roma capsules 60ml fynbos honey 15ml water 360ml oat milk EQUIPMENT 1 x Nespresso Coffee Machine (Available in-store or online from @home) METHOD [. ]


Prep time: 15 minutes Cooking time: 5 minutes Total time: 15 minutes Serves 2 INGREDIENTS For the Spiced Pear: 1/2 pear, cored and peeled 60ml (1/4 cup) water 30ml (1/4 cup) sugar 2.5ml (1/2 tsp) [. ]


Prep time: 30 minutes Cooking time: 3 hours Total time: 3 hours and 30 minutes Serves 4 INGREDIENTS For the Beef Short Ribs: Olive oil 1.3kg beef short ribs 1 garlic head, cut in half 2 carrots, [. ]


Prep time: 20 minutes Cooking time: 35 minutes Total time: 55 minutes Makes 1 x 35cm Pizza Bread INGREDIENTS For the Dough: 375ml (1 ½ cups) water, lukewarm 30ml (2 Tbsp) olive oil 1250ml (5 [. ]


Prep time: 50 minutes Cooking time: 15 minutes Total time: 1 hour 5 minutes Makes 5 giant cookies INGREDIENTS 240g salted butter, cut into blocks 260g muscovado sugar 2 eggs 15ml (1 Tbsp) vanilla [. ]

The New Vodka Cocktail Recipe You Need in Your Life

Chic, easy, and I went all the way to Sweden to find it.

The town of Åhus, Sweden is about as idyllic as they come&mdashin fact, it's one of the best preserved medieval towns in the entire country. The exteriors of most houses, with tiled roofs and colorful front doors, are covered in bright flower blossoms. The sailboat-lined waterfront is a quick walk on the cobblestone streets from almost anywhere in town. The Baltic Sea is only a few minutes further. It's an ideal place to relax in the summertime.

I, however, was in Åhus to drink. Absolut Vodka is headquartered in the town, and I was visiting on a press trip to learn about Absolut Elyx, the brand's single-estate handcrafted luxury vodka. I also came with a personal goal: to a find a new go-to drink that's easy to make and to order. (I am, for better or for worse, a vodka soda devotee. No hangovers!)

The trip was a dream, structured around eating delicious Scandinavian food and drinking a seemingly endless array of cocktails with my favorite spirit as a base. We also learned about how Elyx is made from start to finish, beginning in the sprawling wheat fields near the brand's lakeside hunting lodge.

The second morning of the trip, we toured the Elyx distillery, which concluded with a 12:30pm vodka tasting at its top-floor bar. (Good morning!) We then took a martini masterclass, where I learned that my favorite martini garnish is, surprisingly, one spring onion.

It wasn't until the last night, at a dinner hosted at Elyx's castle-like Rabelof Estate, when I discovered my favorite drink of the trip.

With just three ingredients, the Crimson Vesper is, just as I had hoped, not difficult to prepare. And since the other two ingredients are gin and Lillet Rouge, you don't have to be nearly as much of a vodka enthusiast as I am to love this drink. It pairs well with nearly any meal, and is a perfect summer to fall transitional drink: light but flavorful, tangy and slightly bitter, with only a hint of sweet. Cheers!

Crimson Vesper


Vessel: Cocktail couple

Garnish: Orange zest

Method: Stir over cubed ice and strain into a chilled cocktail coupe.

Follow Marie Claire on Facebook for the latest celeb news, beauty tips, fascinating reads, livestream video, and more.

Wash the beef and pat dry. Cut the beef into thin slices by cutting against the grain (see video for demonstration).

Add the marinade ingredients to the sliced beef. Then mix well and marinate for about 20 mins.

Remove the skin from the ginger and slice thinly.

Remove the roots of the spring onion and wash thoroughly. Cut into 5-6 cm lengths.

In a bowl, add in all the ingredients for the gravy and mix well.

In a separate bowl, add in the ingredients for the cornflour slurry and mix well.

Heat up 200 ml of oil in a wok over high heat. Once heated, add in the beef and quickly stir fry it for 30 sec or until about 70-80% cooked.

Quickly transfer to a plate. Pour the excess oil in a bowl, leaving behind 2 TBsp of oil in the wok.

Heat up the oil over high heat, then add in the ginger slices. Fry for 1 min or until aromatic.

Next, add in the spring onions and stir fry, mixing well. Do not overcook the spring onion otherwise it will be too limp.

Add the beef back and the bowl of sauce to the wok and give it a quick stir.

Immediately add in 1 TBsp of Chinese Rice Wine and the cornflour slurry. After 0.5 minute, or when the gravy thickens, transfer to a plate. Best served hot with a bowl of hot steaming rice.

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Emphasis on FRESH sponge. Don’t use one that’s been used before. :(

EDIT: going the gluten-free option of “no sponge”

Common misconception. Used sponge adds those nice detergent flavor notes that we all know and love, along with a hint of last night's dinner.

You know that those sponges have growth inhibitors in them so they don't get gross before you start using them. You never want to drink any water from a kitchen sponge, be it an old or new one.

When to sow spring onions

Sow at regular intervals for a succession of spring onions throughout the summer
Image: Spring Onion 'White Lisbon' from Thompson & Morgan

Sow spring onion seeds from March to August at 3 weekly intervals. Harvesting can usually start 8 weeks after sowing.

For an early spring crop, sow seeds in September and over winter.

50 Onion Recipes

The humble onion is often treated as an afterthought—a flavoring that you throw into a dish just because that’s you think you’re supposed to. That’s a shame, though. With flavor that can range from sweet to spicy and texture that can range from crunchy to melt-in-your-mouth tender, onions are an incredibly valuable tool in any cook’s arsenal.

When it comes to highlighting the onion, few dishes are as classic as the onion ring. Crispy batter perfectly complements the onion, which should be tender enough to separate cut cleanly with each bite.

You know you want to serve those onions with a burger. To make Sid’s onion burger, patties are pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges. Vegetarian don’t need to feel left out—our ultra-savory portobello patties flavored with garlic and steak sauce are umami-packed and delicious.

Onions are great starring in creamy dishes. Try our roasted onion and chestnut compote, rich with bacon and cognac. Or how about a classic French onion soup, or its cousin the French onion dip?

Cooking down onions until they caramelize creates a wonderfully sweet-savory topping for tarts and pizzas, like our onion and bacon tart and pizza with onions, sweet ham, mozzarella, and rosemary.

Onions pair wonderfully with chicken. Djej besla is a satisfying tagine flavored with saffron, turmeric, lemon, and olives, and a thick, sweet onion jam complements the herbs in our grilled chicken.

Check out 50 of our favorite onion recipes!

Red Roast Chicken with Lemon and Garlic

Red Roast Chicken with Lemon and Garlic

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Heating a pizza stone for an hour before baking gives this savory tart a super crispy crust.

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Swedish Potato Dumplings Stuffed with Bacon and Onion (Kroppkakor)

Kroppkakor, hearty mashed potato dumplings stuffed with an allspice-laden filling of bacon and onion, are a specialty of Oland, an island off the southern coast of Sweden. Get the recipe for Swedish Potato Dumplings »

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Squash, peppers, or eggplant can be substituted for the zucchini in this simple, savory summer pie. Get the recipe for Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle) »

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Cipollini Onion Hummus

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Spelt Spaghetti with Kombu and Onion Broth

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Rabbit and Onion Stew (Kouneli Stifado)

Sweetened with prunes and studded with pearl onions, this country-style rabbit stew is a home-cooked specialty on Crete.

Sid’s Onion Burger

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Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries. Get the recipe for French Onion Soup »

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Portobello Burgers with Blue Cheese and Sautéed Red Onions

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Pickled Radishes and Green Onion

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Sweet Pea and Spring Onion Carbonara with Pecorino Romano

This take on traditional Roman carbonara is lightened up for the season using sweet peas and spring onions in place of cured pork. Short twisted pasta cuts are the best choice for this sauce, catching the peas in their tunnels and curves, but you can use whatever pasta you have in your pantry. We used Russo’s fresh extruded semolina casarecci—seek them out in Watertown for a real treat. Use the best quality local eggs you can find, and if your shelling peas are starchy, there’s no harm in using frozen the fresh taste of the slivered snow peas will take center stage.

1 pound fresh English peas, shelled (or 1 cup defrosted frozen peas)
1 small onion, thinly sliced
extra-virgin olive oil
1 teaspoon thyme leaves
sea salt and freshly ground black pepper
1 whole egg and 3 egg yolks, room temperature
¼ cup heavy cream
1 cup grated Pecorino Romano
½ cup grated Parmigiano Reggiano, plus more for serving
1 pound pasta (short twists are good here, like casarecci, toscani or fusilli)
1 tablespoon unsalted butter
2 cloves garlic, sliced
1 bunch spring onions, thinly sliced
4 ounces snow peas, strings removed and julienned/slivered lengthwise

In a large skillet combine the onion, thyme and 2 tablespoons olive oil. Bring to a sizzle, season with salt and pepper then reduce the heat to low and slowly caramelize until softened and deeply golden brown, about 20 minutes.

In a serving bowl whisk together the eggs and cream until fully blended, then stir in the 2 cheeses. Add ½ teaspoon each salt and freshly ground black pepper. Bring a large pot of water to a boil and add 2 big handfuls of salt—you want the water to taste like the sea.

When the onions are caramelized and golden, add the pasta to the boiling water and stir bring back to the boil and cook according to the instructions on the box.

While the pasta cooks, raise the heat under the caramelized onions and add the butter to the skillet. Stir in the sliced garlic and spring onions sauté, stirring constantly, until fragrant and beginning to brown slightly. Add the slivered snow peas and shelled (or defrosted) peas and season with salt and pepper sauté until just bright green, no more than 3–4 minutes. Remove from the heat. Set aside.

As soon as the pasta is al dente, reserve 1 cup cooking water in a measuring cup and drain the rest. Whisking constantly, dribble in half the cooking water into the egg-cheese mixture, then add the drained pasta and toss to combine. Add the peas and onions to the bowl along with another ¼ cup pasta water and continue to toss until the pasta and peas are fully coated and the sauce is very creamy. Add more cracked black pepper to taste, then serve immediately with extra Parmigiano grated over the top of each bowl.

This recipe appeared in the Spring 2020 issue as part of a larger story on Peas.


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