A vegetable which is indespensible to every kitchen. It can be eaten raw or cooked and is used as flavouring in many dishes.
A homemade pastry case with a caramelised red onion and goat's cheese filling.
Fennel and rec onion roasted in the oven and glazed with balsamic vinegar. Served on a bed of ratatouille and finished with a parsley and hazelnut crumble.
A classic Spanish omelette filled with potatoes, garlic and onions.
Deep fried and spiced vegetable fritters in chickpea flour, also known as bajji in southern states of India.
Puff pastry tarts with onions and Granny Smith apples served with grilled king prawns and crisp ham pieces.
Crostini of quail's egg served with parsnip puree and confit onion and apple.
Skewers of chicken, ginger and onion served with a soy sauce and sake dip.
A traditional ceviche of cod with coriander, red onion and avocado - a fresh and light lunch dish
Quails cooked with tomatoes, onion, chili, cardamom and coriander - a warming, spicy dish from the Punjab region.
Marinated rump steak, quickly stir fried and served with a soba noodle salad.