These recipes take full advantage of onions: caramelized and sweet, crisp and salty, or melting into the background of a dish.
A rapid-fire way to get soft, sweet onions in only 15 minutes.
Finally, a Western omelette a cattle-driver would approve of.
Kill your hangover the Tex-Mex way.
Sweet, salty, and tangy.
For great French onion soup, start by not burning the onions.
Pickle a big batch, put them on everything.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
The crispest, lightest onion rings you'll ever taste.
Topped with a tangy, rich sun-dried tomato and caper relish.
This classic method is simply the best.
Smoke and char infuse every bite in this Chinese-Peruvian stir-fried masterpiece.
Light and sweet watermelon gazpacho gets a little kick from Calabrian chili–spiked crema.
Sweet, fruity, and tart.
Turn spring vegetables into a creamy pasta sauce instead of soup.
The bright and punchy sidekick that freshly shucked oysters deserve.
Hearty vegetable soup, any way you like it.
Bread pudding! It's what's for dinner (or breakfast).
Quicker and easier than a quick pickle.
Green beans, mushrooms, and onions in a stove-top side dish that brings out the flavors of a classic green bean casserole.
Roasted cipollini onions become meltingly tender and sweet in the oven.
French onion soup, tarted up.
Onions are the essence of flavor, and flavor is the essence of onion.
For the sweetest caramelized onions, slow and steady wins the race
The best way to serve cipollini onions: cooked in butter on the stovetop, then roasted in the oven.
Two of the most basic (and essential!) chopping skills you can master, explained.