We picked up some beautiful long-stemmed purple onions at the farmers’ market last weekend.
Since the upper part reminds me of scallions, we decided to put them to good use tonight as a baked potato topping.
Applied to the potato, they’re not quite as pretty as green onions, but they still made for a delicious dinner: baked potatoes with bacon, greek yogurt, purple onions, habanero jack cheese and broccoli. Yum – and it’s not spaghetti carbonara, for once. (Can you tell I like bacon?)