Food Recipes Salads Main Dish Salads Grilled Onion Lyonnaise Be the first to rate & review! This riff on a classic salade Lyonnaise takes the iconic salad from great to even greater. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on August 7, 2023 Save Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Shell Royster Active Time: 30 mins Total Time: 1 hr Yield: 4 servings Jump to recipe What is Lyonnaise? Dishes cooked à la Lyonnaise are typically cooked or garnished with onions. In this dish, Justin Chapple grills red torpedo onions for a rendition of classic salade Lyonnaise. The finished salad of frisée; crisp, meaty bacon lardons; grilled onions; and a mustard vinaigrette, is topped with poached eggs. Torpedo Onion Elongated, sweet torpedo onions are native to Tropea in Calabria, Italy. Find them in summer at farmers markets or online. You can also substitute small red onions. Note from the Food & Wine Test Kitchen Use distilled white vinegar in the egg poaching water to quickly firm up the egg whites and help retain their shape. Cook Mode (Keep screen awake) Ingredients 6 (5-ounce) torpedo onions (see Note), halved lengthwise 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon black pepper, plus more to taste 6 ounces slab bacon, cut into 1/2-inch cubes 1/4 cup sherry vinegar 1 tablespoon Dijon mustard 2 tablespoons distilled white vinegar 4 large eggs 2 cups loosely packed torn escarole (from 1 [10-ounce] head) 2 cups loosely packed frisée (from 1 [6-ounce] head) Directions Preheat grill to medium-low (300°F to 350°F). Brush onions with oil; sprinkle with salt and pepper. Place onions, cut sides down, on oiled grates; cover and grill, flipping once, until lightly charred and tender, 9 to 10 minutes per side. Let cool on a baking sheet, about 10 minutes. Meanwhile, cook bacon in a skillet over medium, stirring occasionally, until rendered and nearly crisp, 5 to 7 minutes. Transfer bacon to a paper towel–lined plate; reserve drippings in skillet. Whisk sherry vinegar and mustard into drippings until emulsified. Season with salt and pepper to taste; cover to keep warm. Fill a large, deep skillet with water; add white vinegar, and bring to a simmer over medium. Crack eggs into individual small bowls. Working quickly, slip each egg into simmering water. Poach until whites are set and yolks are still runny, 4 to 5 minutes. Transfer to a paper towel–lined plate. Toss together escarole, frisée, and half of dressing (about 1/3 cup) in a large bowl; divide evenly among four plates. Top with onions. Place 1 egg on each salad, and sprinkle with bacon. Spoon remaining dressing over salads. Sprinkle with pepper to taste, and serve. To make ahead Grilled onions can be stored refrigerated in an airtight container for up to 1 day. Serve at room temperature. Suggested pairing Crisp, lightly herbal Sancerre: Alphonse Mellot La Moussière Originally appeared in Food & Wine magazine, August 2023 Rate It Print