Kate Lawson: Simply the Best

While waiting for fresh beans, try some onions

Mother Nature is keeping me on my toes and vexing local farmers (not to mention the embarrassing situation that there are no Michigan cherries for the National Cherry Festival). Thanks to the gloriously cool nights and moderate days, the gardens are a few weeks behind schedule. And while I love it that I don't have to crank up the AC, at the market the growers are scratching their heads at the weather, while we shoppers frustrate them by asking for something that's still in the ground (whatever you do, please don't inquire about tomatoes).

I really goofed on the green beans when I featured them recently. 'Tis the season for beans to be sure -- at least according to the calendar -- but that's assuming that the days are toasty with nights in the 60s, not 40s and 50s.

So I really got an earful and a scolding last week at market for my fresh green beans with prosciutto and cheese recipe. Of course you can still prepare this great salad; I used fresh haricot vert (those slender, little beans at a precious price) from the supermarket to test the dish, thinking we'd be in local beans soon. Alas.

My favorite vendor suggested I choose onions for this week. She's offering the hard-to-find but no less fabulous cipolline onions, which are the small, flat Italian variety) but you can also use a small boiling onion (red, white or yellow) for this dish and found easily at any market. Make the dish even more Michigan by adding dried tart cherries.

Use as an appetizer atop a toasted baguette with crumbled blue cheese or served as a relish with grilled pork or chicken. And when the beans do finally arrive, make the salad.

Glazed cipolline onions

Can be made 1 day ahead. Cover and chill. Recipe can be doubled.

1 pound peeled cipolline onions or small boiling onions

1 tablespoon extra-virgin olive oil

Coarse kosher salt and freshly ground black pepper

1/3 cup low-salt chicken broth

1 tablespoon sherry vinegar

2 tablespoons balsamic vinegar

2 teaspoons light brown sugar

2 teaspoons fresh thyme leaves

Dash of cinnamon (or 1 4-inch cinnamon stick)

1/4 cup dried cherries or cranberries (optional)

Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.

Heat oil in large skillet over medium-high heat. Add onions. Sprinkle with kosher salt and pepper; sauté until brown, 12 minutes. Add next 6 ingredients; bring to boil. Reduce heat. Cover; simmer 15 minutes. Increase heat; boil until onions are tender and liquid is thickened, stirring often, about 18 minutes. Add dried cherries or cranberries, if using and simmer until sauce thickens, 2 minutes. Season with salt and pepper. Transfer to bowl. Serves 6

klawson@detnews.com (313) 222-6026