Name: Slow-Cooked Onion Salad
Cook time: 35 min
Total time: 1 1/2 hr
Yield: Makes 6 servings
Ingredients: 4 medium leeks (1 lb total; white and pale green parts only), trimmed and cut crosswise into 1-inch pieces (1 cup); 2 tablespoons mild honey; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 sweet onion such as Vidalia (1/2 lb), trimmed and cut crosswise into 6 slices; 1 large red onion (1/2 lb), trimmed and cut lengthwise into 6 wedges; 1 large white onion (10 oz), trimmed and cut lengthwise into 6 wedges; 6 medium shallots (10 oz total), trimmed; 8 fresh thyme sprigs; 1 tablespoon olive oil; 2 teaspoons fresh lemon juice; 1 teaspoon finely chopped garlic; 1 teaspoon coarse-grain mustard; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 Belgian endives; 5 cups baby spinach (5 oz); 1/4 cup chopped fresh chives or scallions; Accompaniment: lemon wedges (optional)

In this rich, sweet salad, we've included not just onions but their relatives in the Allium family — shallots, leeks, garlic, and chives. For meltingly tender results, be sure to peel off the papery outer layer, the leathery second layer, and any paper-thin membranes from the onions, shallots, and leeks.

Cooks' notes:

• Onions, shallots, and leeks can be roasted 1 day ahead and cooled completely, then chilled, covered. Reheat in a preheated 350°F oven 5 to 10 minutes.

Recipe notes

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