Onions
There are four classifications of onions:  Green, Yellow, Red, and White.
Green Onions, also called bunching onions or scallions, are used to give a mild onion flavor and a bit of color to cooked and raw dishes.  
Yellow Onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked.
 Red Onions are a good choice for lots of fresh uses or for grilling, charbroiling, and roasting.
 White Onions are often used in prepared salads and white sauces. The White Onion is the traditional onion for classic Mexican cuisine.

Classic French Onion Soup

• 5 tablespoons olive oil, divided
  
• 1 tablespoon butter
• 8 cups thinly sliced onions (about 3 pounds)
• 3 garlic cloves, minced
• 1/2 cup red wine
• 2 cartons (32 ounces each) beef broth
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 24 slices French bread baguette (1/2 inch thick)
• 2 large garlic cloves, peeled and halved
• 3/4 cup shredded Gruyere or Swiss cheese
  

This recipe is for 12 servings. Cut it in half for a smaller batch.

In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.

Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper, and salt; return to a boil. Reduce heat. Simmer covered, stirring occasionally for 1 hour.

Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.

To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets. Place two toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Adapted from Taste of Home

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Garlic Scapes with Shiitake Mushrooms and Carrots

• 1 tablespoon coconut oil or olive oil
  
• 8 - 10 garlic scapes, cut into 3-inch pieces
• 6-8 shiitake mushrooms, stems removed, sliced (about 2 cups)
• 1 large carrot, julienned (cut into match-stick size strips)
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon lemon zest
• Kosher salt and fresh pepper

Heat the oil in a large sauté pan on medium-high heat. Add mushrooms and carrots, mix well. After about 4 minutes, when mushrooms begin to brown, add scapes. Sauté until cooked through, and slightly brown, 3-5 minutes. The sharp garlic taste will have mellowed. Season with thyme, lemon zest, salt, and pepper. Serve warm.

Adapted from the blog: Eat Well Enjoy Life

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Leek Potato Soup

• 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
  
• 1 bulb fennel, sliced thin after removing stems
• 3 tablespoons unsalted butter
• Heavy pinch kosher salt, plus additional for seasoning
• 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
• 1 quart vegetable broth
• 1 cup heavy cream
• 1 cup half and half
  
• 1/2 teaspoon white pepper
• 1 tablespoon snipped chives

Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt, and sweat for 5 minutes. Decrease the heat to medium-low, add the fennel, and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, half and half, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Adapted from Foodnetwork.com

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Onion Cheese Bread

• 2 large onions sliced thin
  
• 1 tsp. celery seed
• 1 tsp. paprika
• 1 stick butter
• 1 loaf French bread
• 8 oz. Swiss cheese, sliced 

Sauté onion, celery seed, and paprika in melted butter until onions are limp and transparent. Slice bread almost through. Place one slice of cheese and a few onions between each bread slice.

Wrap in foil. Bake at 375 degrees, 30 minutes.

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Onion Rings

• 1 cup flour
• 1/2 tsp. salt
• 1 cup milk
• 1 tsp. baking powder
• 1 egg
• 1/4 cup oil
• 4 large onions, sliced into 1/4” to 1/2” rings
• Milk for soaking rings
• Oil for frying
• Salt to taste   
  
  

Slice onions and place in a medium, deep bowl with enough milk to cover. Let soak for a half hour or more.

Combine flour, 1/2 tsp. salt, 1 cup milk, baking powder, egg, and oil. Mix well until batter is smooth. 

Dip onions in batter and fry in oil heated to 375°. Fry until golden brown on one side, and turn once to fry the other side. Place on paper towels and sprinkle with salt.

You can use this batter for other vegetables, too. Mushrooms, peppers, zucchini, and especially cauliflower are great battered and fried.

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Potato, Leek and Fennel Gratin

• 1 large fennel bulb
  
• 1 large leek or 2 medium leeks
  
• 1 tablespoon butter, melted
  
• 3/4 teaspoon salt, divided
  
• 1 teaspoon dried herb such as thyme or rosemary, divided
  
• 1 lb potatoes, peeled and THINLY sliced
  
• 1 tablespoon all-purpose flour
  
• 1/3 cup whipping cream
  
• 1/3 cup milk
  
• 1 1/2 cups Gruyere (or Swiss) cheese, shredded
  
• Ground pepper to taste

Rinse and trim off stalks of fennel. Cut the bulb in half, from top to bottom. Remove the hard core and the bottom of the bulb. Slice the halves into 1/4" slices.

Trim off the dark green section of the leek(s.) Slice remaining white and light green portion into 1/4" slices.

Sauté fennel and leek slices in butter over medium-high heat for about 5 minutes in a small skillet. Add 1/4 tsp salt and 1/2 tsp herb of your choice. Cover and simmer for about 10 minutes. Set aside.

Combine potato slices, flour and 1/2 tsp salt in zip-top bag, and shake to coat. Arrange half of these slices in a well buttered 8" x 8" baking dish.

Mix whipping cream and milk. Pour half of this mixture over potatoes in pan. Sprinkle with half of cheese and 1/4 tsp of herb. Spoon sautéed fennel/leeks over cheese, and top with remaining potatoes. Sprinkle with remaining cheese, final 1/4 tsp of herb, and ground pepper.

Bake, covered, at 400 degrees for 35 minutes. Uncover and bake an additional 15 - 20 minutes or until browned. Let stand 10 minutes.