A grilled salad of onions and shallots with boiled eggs and tarragon yoghurt, and a hearty chive and challah bread pudding
It’s the oldest trick in the book: get some onions and garlic on the stove, cook them until they’re smelling lovely, and everyone will assume that dinner is just around the corner. One way to fast-track that process is to make those alliums the stars of the show, rather than just a background note. From shallots to spring onions and chives to calçots, onions and garlic are just two players in the vast and varied allium family. Unlike other vegetables, alliums accumulate energy stores in chains of fructose sugars, rather than starch, and cooking transforms them from harsh to super-soft and sweet. So, instead of making everyone think of supper, think of onions themselves as supper!
