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FOOD
December 30, 2010
  "A well-made potato salad is one of the most delicious side dishes you can have," says Food editor Russ Parsons. And his potato salad is well made. It has just the right hit of vinaigrette ? made with red wine vinegar, shallots and Dijon mustard ? that serves as a bright note against the starchiness of the potatoes. The trick is to season the potatoes while they are still hot so they'll be flavorful all the way through. He also makes his with fresh, crunchy celery, red onions and parsley ?
ARTICLES BY DATE
NEWS
September 17, 2012 | By Noelle Carter
Want to use raw onions in a dish, but concerned they might be a bit too strong or pungent? Soak them in a bowl of cold water for a few minutes before using. Soaking the onions for 15 minutes or so in cold water will help to soften their flavor, mellowing it out a bit. Perfect when you're planning your next burger party, or if you're fixing a salad like Nancy Silverton's little gem with dates, red onion and Gorgonzola dolce (recipe follows below). If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com . ALSO: Go behind the scenes at the Test Kitchen 134 recipes for your favorite restaurant dishes Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Little Gem lettuce with dates, red onion and Gorgonzola dolce Total time: 40 minutes Servings: 4 to 6 Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets.
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FOOD
October 6, 2011
Total time: 40 minutes Servings: 4 to 6 Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets. Gorgonzola dressing 10 ounces Gorgonzola dolce, divided 2 tablespoons plus 1 teaspoon sherry vinegar 1/4 cup buttermilk 2 cups whole-milk Greek yogurt 2 teaspoons fresh-squeezed lemon juice, plus more to taste 2 teaspoons chopped fresh thyme leaves 4 large garlic cloves, grated 1 tablespoon kosher salt, plus more to taste 1/2 teaspoon fresh coarsely ground black pepper, plus more to taste Combine 6 ounces of the Gorgonzola and the vinegar in a medium bowl and mash them together with a fork until the cheese is smooth.
NEWS
September 6, 2012 | By Noelle Carter
Rice salad takes a colorful turn with cooked small shrimp, fresh arugula, tomatoes, minced red onion and toasted pine nuts. The whole dish comes together in about 45 minutes. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less. ALSO: Go behind the scenes at the Test Kitchen 134 recipes for your favorite restaurant dishes Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Email Noelle at noelle.carter@latimes.com . Rice salad with shrimp and arugula Total time : 45 minutes Servings: 6 to 8 2 cups medium-grain rice, such as Arborio Salt 3 tablespoons good-quality olive oil 3 tablespoons fresh lemon juice, divided 1/2 pound cooked small shrimp (about 1 1/2 cups)
NEWS
October 28, 1993
The Red Onion restaurant in West Covina and nine other Red Onions in the greater Los Angeles area closed for good Monday after their parent company, International Onion, shut down because of financial troubles. International Onion filed for bankruptcy in November, 1992. "The reason for the closure is, principally, no suitable sale of the restaurant could be arranged," said Jeff Coyne, a trustee in charge of selling off the restaurants.
BUSINESS
June 7, 1994 | Jack Searles
A Westlake Village entrepreneur says he's purchased the Red Onion name in bankruptcy court and will reopen the defunct chain's Thousand Oaks nightclub-restaurant Friday. The unit closed last year along with other Red Onion restaurants throughout the greater Los Angeles area. The chain was operated by International Onion Inc., a West Covina firm that filed for Chapter 11 bankruptcy protection in late 1992.
NEWS
January 24, 1987 | HEIDI EVANS, Times Staff Writer
Liquor licenses at five Red Onion restaurants in Southern California will be briefly suspended as a result of a state investigation that confirmed "a pattern of racial discrimination" at the popular chain. "There was a pattern of racial discrimination practiced at various Red Onion premises," said John Thompson, assistant director of the state Department of Alcoholic Beverage Control's southern division.
NEWS
July 12, 1986 | HEIDI EVANS, Times Staff Writer
The Red Onion restaurant chain, under investigation by two state agencies for alleged racial discrimination, outlined plans Friday to adopt non-discriminatory hiring and training policies and reach out to the minority communities of Orange, Riverside and Los Angeles counties. Company Vice President Stephen Solomon said the firm will conduct a national search for minority-owned suppliers, recruit and train minority employees at all levels and endow a scholarship for minorities.
CALIFORNIA | LOCAL
May 15, 1986 | RAY PEREZ, Times Staff Writer
The Red Onion Restaurant chain, a target of complaints about alleged racial discrimination at its Santa Ana disco, now faces similar allegations by four people at its Riverside County bar. A black couple, a Latino and a black woman have filed complaints with the state Department of Fair Employment and Housing, the National Assn.
CALIFORNIA | LOCAL
May 18, 1986 | RAY PEREZ and HEIDI EVANS, Times Staff Writers
Officials of the Red Onion Restaurants have responded to charges of racial discrimination by hiring a California State University professor to "thoroughly review the dress code and admission policies" of the popular Southland disco chain. The officials have vowed that any instances of blacks and Latinos being unfairly turned away from the establishments will not "happen again."
FOOD
August 18, 2012 | By Russ Parsons, Los Angeles Times
Tomatoes are summer's glamour crop, round, red and ripe. But though zucchini will never get as many magazine covers, real cooks know you can't beat it for versatility. If you've got a perfectly ripened backyard tomato, there are only a few things you should do with it (yes, admittedly, all of them are delicious). But if you've got a bag of zucchini, well, the sky is the limit. Here, when you include the three accompanying recipes, are a dozen quick ideas. 31 zucchini recipes 1. Bulgur salad with arugula, zucchini and pine nuts: Combine toasted soaked bulgur, wilted zucchini and minced red onion, dress with olive oil and lemon juice and at the last minute add torn arugula leaves and toasted pine nuts.
NEWS
August 10, 2012 | By Noelle Carter
Nice crunch, great colors and a wonderfully fresh combination of flavors all in a simple salad! Toss together diced chicken with a little red onion, celery, currants and apple for a bright flavor pairing similar to a classic Waldorf, and the whole dish comes together in less than 30 minutes. For more quick-fix dinner ideas, check out our video recipe gallery . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
FOOD
April 14, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I am eagerly and desperately looking to replicate the most delicious, amazing salad I have ever had. My fiancé and I are regulars at the Tender Greens in Culver City, and we finally tried its best dish on meatless Monday: the happy vegan. It successfully combines the tastiest health foods such as red quinoa salad, green hummus and farro, with toasted hazelnuts, all on one plate. Please help me with the recipe! Jessica Zi Los Angeles Dear Jessica: The happy vegan is a combination of several smaller salads, and Tender Greens was happy to share its recipes, which we've adapted below.
FOOD
March 24, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: We were hosted by our good friends for our 50 t h anniversary for dinner at Morton's Steakhouse . We were served smoked salmon pizza as an appetizer. Could you manage to get the recipe? Sylvia Nureddine Ontario Dear Sylvia: Morton's was happy to share its recipe for smoked salmon pizza, which we've adapted below. Morton's smoked salmon pizza Total time: 15 minutes Servings: 6 to 8 Note: Adapted from Morton's Steakhouse 1 (12-inch)
FOOD
October 6, 2011
Total time: 40 minutes Servings: 4 to 6 Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets. Gorgonzola dressing 10 ounces Gorgonzola dolce, divided 2 tablespoons plus 1 teaspoon sherry vinegar 1/4 cup buttermilk 2 cups whole-milk Greek yogurt 2 teaspoons fresh-squeezed lemon juice, plus more to taste 2 teaspoons chopped fresh thyme leaves 4 large garlic cloves, grated 1 tablespoon kosher salt, plus more to taste 1/2 teaspoon fresh coarsely ground black pepper, plus more to taste Combine 6 ounces of the Gorgonzola and the vinegar in a medium bowl and mash them together with a fork until the cheese is smooth.
FOOD
December 30, 2010
  "A well-made potato salad is one of the most delicious side dishes you can have," says Food editor Russ Parsons. And his potato salad is well made. It has just the right hit of vinaigrette ? made with red wine vinegar, shallots and Dijon mustard ? that serves as a bright note against the starchiness of the potatoes. The trick is to season the potatoes while they are still hot so they'll be flavorful all the way through. He also makes his with fresh, crunchy celery, red onions and parsley ?
BUSINESS
October 27, 1993
The Red Onion restaurant chain has closed its 10 remaining locations, but the company's trustee said Tuesday that branches of the chain may soon reopen under individual owners. The remaining branches were shut down Monday, and 900 employees were laid off after a deal fell through to sell the chain's parent company, International Onion Inc. of West Covina, said Jeffrey Coyne, the bankruptcy trustee.
FOOD
December 3, 2008
  To put it mildly, Test Kitchen manager Noelle Carter has a thing for bacon. This winter, in fact, she wrote a story confessing that one of her favorite Christmas gifts ever was a 6-pound variety pack of the stuff. "Now if that's not true love, I don't know what is," she wrote. The simple fact is bacon does make almost everything taste better, a point Carter pushed to the maximum in the same story with a coffee cake studded with apples and bacon.
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