Recipe: Braised Pork Cheeks with Three-Onion Ragoût

Chef Sondra Bernstein's recipe for braised pork cheeks with three-onion ragoût, adapted by the James Beard Foundation

 

This allium-abundant recipe from Sondra Bernstein, who cooks "country food with a French passion" at the girl + the fig in Sonoma, features a decadent ragoût made with a trio of onions. Bernstein roasts sweet and cipollini onions to deepen and focus their flavor, creating a rich accessory for the centerpiece of luscious braised pork cheeks. Red pearl onions are quickly blanched to preserve their zesty freshness, which brings a welcome bit of bite to the dish. Get the recipe here.

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