These tangy onions make a nice acidic condiment for Indian dishes. More

Crispy and golden brown on the outside, creamy and tender in the middle with some good garlicky mayo (aïoli, if you will) for dipping in, the key to a really great rösti is twofold. More

More

While most beer batters assume that any fizzy, flavorless swill will do, these onion rings were created to highlight the big-flavored, boozy brew that Stone Brewing Co. is known for. More

You can use any kind of liver you like, but poultry liver is particularly tender and creamy, and easy to find in the grocery store or your farmer's market. More

This is the perfect partner for a big hunk of Roquefort. More

This quick bread has only a few ingredients, comes together quickly, and produces a fantastically beery, oniony final product. This bread works just as well divided and baked in a muffin tin; the cooking time will be a bit shorter, though, so keep an eye on them if you go this route. A few thyme leaves can add something special to this bread as well. More

This non-alcoholic Bloody Maria is perfect for those lazy Sundays when you want to spend every minute outside. Stay at your grill and toss the tomatoes, peppers, and onions alongside your burgers, making sure they get a nice char. Yes, you will have to venture inside to blend it all together, but it really won't take long. More

Zwiebelkuchen (which translates literally to onion cake) is, in the most basic sense, some sort of bread or crust, filled or topped with onions. The recipe here uses a thicker bread base and tops it with softly cooked onions and bacon suspended in soft custard. This Eastern European dish is traditionally served in the fall, but I feel the addition of some fresh scallions makes it perfect for a hearty spring brunch. More

This method for shrimp is inspired by Mark Bittman: cooking the shrimp fast in a hot oven. The flavor is inspired by Amanda Hesser, who zests citrus to flavor the quick-cooking shrimp. The onions are all mine: they're the cheapest accompaniment I could think of, and by flavoring them with pantry basics (mustard, dried herbs, and red pepper), you roast them into the perfect foil for the juicy, lemony shrimp. More