Onions Etcetera: The Essential Allium Cookbook: More Than 150 Recipes for Leeks, Scallions, Garlic, Shallots, Ramps, Chives and Every Sort of Onion by Kate Winslow and Guy Ambrosino is one of the best single-ingredient cookbooks I've encountered. Even though there are so many variations in the allium family as listed in the title itself, it still qualifies for that distinction. 

Onions are the foundation of many recipes (they are one of the holy trinity afterall) but in Kate and Guy's gorgeous book, they are the star. Organized by type of allium - from storage onions -  yellow & white - to the vital bulb - garlic  - with sections for scallions, chives, shallots, leeks, ramps and garlic scapes and more - this duo has written the bible on this tasty subject.
 
There is nothing better than the armoa of onions sautéing in butter even people who claim they do not like onions - admit to the allure of that scent. There are always onions and garlic in my kitchen. Scallions are grown in pleasant weather in my back yard as I never throw away the root, I return it to the earth and it rewards me.  In the colder months, every time I visit the grocery - a bunch of scallions make it to my cart. There have been times when they didn't get used due to a change in plans, but they always have to be available. If I have onion and garlic in my house, I always have the promise of deliciousness.

Kate and Guy cover all the bases with this visually beautiful book with photographs being plentiful and enticing. Recipes are so varied with many international cuisines coming into play that anyone looking for an overall great cookbook would be happy. Koshary, Mustard-Crumbed Pork Chops with Apples and Onions, Bistec Palomillo, Savory Vadouvan-Spiced Granola and Pearl Onion Tarte Tatin are just a sprinkling of the types of recipes you will encounter. As always, the full index of recipes is available for your drooling pleasure.

I used the author's Mustard-Crumbed Pork Chops recipe and adapted it to make a pork loin en croute. This is always a good sign when I see a recipe and immediately find multiple ways to use it! I have Stephanie's Pickled Shallots in the fridge and they smell wonderful and to go along with my pork dish, I made the Grits witih Scallions and Bacon recipe that we are sharing here with our members today. The pork was incredible and the grits - not a spoonful left. This is one of those books that I will abuse with food spatters, sticky notes and love. 


I have mixed feelings about single-ingredient cookbooks - I either love them when they are done well and the collection of recipes are standouts - or I'm not fond of them due to the fact that the recipes are lacking luster. Onions Etcetera lacks nothing - it is stunning, full of deliciousness and written with a passion of not only onions, but good food.  

Special thanks to the authors and Burgess Lea Press for sharing the following recipe with our members. Now head over to our giveaway page to enter our contest for a chance at one of five copies of this book! 
 

GRITS WITH SCALLIONS AND BACON
Serves 4 to 6 

Sunday morning, a fresh foot of snow on the walk-this recipe, inspired by one from chef Edna Lewis, is exactly what you want to eat when you come inside from shoveling. And who would say no to a poached egg on top?

5 cups water
1 cup stoneground grits
Kosher salt
4 ounces smoked bacon
5 bunches scallions
1 plump garlic clove, finely chopped
Freshly ground black pepper
1 cup heavy cream
Whole nutmeg

Bring the water to a boil in a heavy saucepan then reduce the heat to moderate, so that it simmers gently. Add the grits in a slow stream, whisking constantly to keep lumps from forming. Continue whisking for about 3 minutes after all the grits have been added, then reduce the heat to low and cook, stirring regularly to keep from scorching, until the grits are creamy and fully tender, 30 to 40 minutes. Cover and keep warm over very low heat until ready to serve.

Meanwhile, cook the bacon in a heavy skillet over moderately high heat until crisp, 7 to 8 minutes. While the bacon cooks, trim the scallions and slice them into ½-inch pieces. When the bacon is ready, transfer it to a paper towel-lined plate to cool. Add the scallions and garlic to the bacon fat in the skillet and cook over moderately high heat until crisp-tender, about 5 minutes. Season with ½ teaspoon salt and plenty of freshly ground black pepper. Add the cream, reduce the heat, and simmer until slightly thickened, 4 to 5 minutes. Grate a little nutmeg over the scallion mixture.

To serve, spoon the grits into warm bowls and top with plenty of the creamed scallions. Crumble the bacon over each bowl and serve at once.