A few basic foods and flavorings are natural partners to onions. One is cheese – try strong yellow onions with robust Cheddar, or sweet Vidalias with a nutty Swiss cheese such as Emmenthal. Olives and onions go well together, and anchovies are also a very worthy partner. My favorite support herbs for onions are thyme, either common or lemon, and bay leaf. A good spice is mace (the aromatic outer casing of the nutmeg).
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There are a number of ways of adding extra onion flavor to dishes without actually using onions. One of the easiest is dried onion soup mix, which is great in breads, scones and mixed into breadcrumbs for crisp toppings. Onion-flavored salt is good sprinkled over salads – try it also over tomatoes on toast. Onion stock can be bought, but I often make my own, by simmering onion skins in water with a few seasonings, especially if I have been using a lot of onions. This broth is very useful and goes well in almost any dish.
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