You know what I like? Red onions. They not only have a nice, mild flavor, but something about the color strikes me as sort of sweet and vintage-looking.
Which is one of the reasons I was attracted to the idea of making zesty onion jelly, which I saw in the Ball Book, but is also featured here, with a brilliant tip for getting that gorgeous pink color.
So I bought a big red onion, and went to town. Mine is considerably more clear than Michelle's, but that's okay. It still looks cute and old-fashioned atop my vintage bow tie quilt.
The craziest part? Three jars of jelly only required, like, half of the onion. Red onions are BIG! So I put some of the leftover diced onion into a pasta salad of slightly oiled leftover acine de pepe, pickled asparagus, minced garlic, and roasted red peppers. I'll be serving it with greens alongside roast chicken tonight. Store-roast chicken. Because not every day can be onion day.
The rest of the onion got caramelized and went into a quiche of three eggs, cheddar cheese, crumbled bacon, fresh asparagus, more roasted red peppers, and a couple of teaspoons of grainy French Dijon. To me, it's just not quiche without a little Dijon.
Here's some advice on asparagus tips: do something dorky with them.
I mean, it's a vegetable. You kind of have to make your own fun.
Oh, and check it out - I'm updating my quilt progress bar: