What I'm Making

Onion Tarte Lyonnaise. With my own onions! I buy the onion sampler from Dixondale Onion Farms -- white, yellow, red -- and plant them every winter. By late spring (now), they're as large as they're going to get. I use most of them as green onions for salads and garnishes; a few are allowed to reach bulb-size and the ones I 'sacrificed' for the tart were in the spring onion bulb category. Fabulous recipe from the iconic 1970s cookbook "The Vegetarian Epicure," which doesn't believe in substitutions for butter in pastry, cream (and milk) in the filling, cheese (real cheese :). Delicious.