Hosting guests? A spring onion makes a great swizzle stick for a Caesar.
Top cucumber rounds with sliced red onion, goat cheese and parsley. Drizzle with olive oil and lemon juice.
Combine finely diced jalapeño pepper, onion, tomato and cilantro with lime juice. Use in tacos or as a topping for crackers.
When mixing up batter for scones or cornbread, toss in chopped green onion and herbs.
Easy salad dressing
In a food processor, whirl thyme and shallots with olive oil, white wine vinegar and Dijon mustard.
For Sunday’s roast
Stir shallots or quartered white onions into the roasting pan with beef, pork or chicken.
Sauté sliced onions and leeks until tender. Spread in the bottom of a casserole dish and put fish filets on top. Add a few splashes of white wine; cover and bake at 325°F until fish is opaque.
Chop a leek, a red onion, a yellow onion and four shallots. Sauté in olive oil until soft. Cover with enough broth for four bowls of soup; simmer 15 minutes. Fill bowls and top each with baguette slices and Swiss cheese. Broil just until melted.