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Mindful : April 2017
Few ingredients undergo such a radical transformation when cooked as onions. Who would think some- thing pungent enough to set your eyeballs on fire can, with the applica- tion of a little heat, become so sweet, subtle, and rich? My favorite season to cook with onions is in springtime, when you can get them fresh. Fresh onions are a little milder than their dried coun- terparts, because the drying process concentrates their flavor. Regardless of which variety you use, onions are a flavor powerhouse. They can form the base for a hearty soup or stew, they can shine as the star of a dish, or they can be used sparingly as a garnish, adding zing to any meal. Few ingre- dients show up so often, in so many different ways, across such a vast More than Meets the Eye Recipes, food styling, photographs, and narrative by Béatrice Peltre. Find more of her work at latartinegourmande.com. range of cuisines, as the onion. Like Julia Child said, "It is hard to imagine a civilization without onions." For my recipe this issue, I wanted to celebrate the onion in all its com- plexity. This onion and ricotta tart with dill and Parmesan showcases the bold, earthy, and sweet flavor of onion by pairing it with an ingredient that mirrors each of those charac- teristics. The ricotta is sweet and rich, the Parmesan is bold and sharp, and the dill is earthy. Sprinkle some fresh greens on top, and you've got a balanced and delicious meal. À votre santé et bon appétit. ● Onions play a supporting role in most dishes. Here, Béatrice Peltre puts their incredible flavor front and center. April 2017 mindful 23 LIVING | food