Sweet Onion Pizza

1 (12-inch) prebaked pizza shell

2 1/2 tablespoons olive oil

1 pound sweet onions, halved and sliced thin

1/4 cup oil-packed sun-dried tomatoes, chopped

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon basil

Salt, pepper

3 tablespoons grated Parmesan

Place pizza shell on baking sheet. Top with onions and drizzle with olive oil. Scatter tomatoes over onions. Sprinkle with herbs, salt and pepper. Top with cheese. Bake at 425 degrees for about 10 minutes, or until top begins to brown.

Onion Relish

1 pound sweet onions

2 tablespoons olive oil

1 teaspoon coarse sea salt or kosher salt

2 limes

12 fresh mint leaves, chopped

Peel onions and cut into 1/3-inch-thick slices. Arrange on a platter or in a large shallow bowl. Drizzle with olive oil and sprinkle with salt.

Grate lime rind and set aside. Squeeze juice from limes and sprinkle over onions. Sprinkle with lime rind and mint. Let rest 10 minutes before serving. Serve as an accompaniment to grilled meat.

Four-onion Risotto

2 tablespoons butter

2 cups thinly sliced leeks

1 large yellow onion, diced

5 to 6 shallots, thinly sliced

6 cloves garlic, thinly sliced

2 cups arborio rice

1/2 cup white wine

6 cups hot chicken broth

2 tablespoons fresh thyme leaves

1/2 cup goat cheese

Heat butter in a large, heavy saucepan over medium high heat. Saute leeks, onion, shallots and garlic until soft and transparent, 7 to 10 minutes.

Add rice and stir to coat with butter. Add wine and cook until it is absorbed.

Add chicken broth 1 cup at a time, stirring between additions until broth has been absorbed. Stir in 1 tablespoon thyme and the goat cheese. Divide among 6 to 8 shallow bowls and garnish with remaining thyme.

“The Fig’s Table” by Todd English