These recipes take full advantage of onions: caramelized and sweet, crisp and salty, or melting into the background of a dish.
One pot and 20 minutes for this Japanese fast-food classic.
A rapid-fire way to get soft, sweet onions in only 15 minutes.
Hearty vegetable soup, any way you like it.
Mozzarella sticks meet onion rings, no frying necessary.
Finally, a Western omelette a cattle-driver would approve of.
This classic method is simply the best.
Pickle a big batch, put them on everything.
Roasted cipollini onions become meltingly tender and sweet in the oven.
The crispest, lightest onion rings you'll ever taste.
Smoke and char infuse every bite in this Chinese-Peruvian stir-fried masterpiece.
French onion soup, tarted up.
Sweet, fruity, and tart.
Sweet, salty, and tangy.
The bright and punchy sidekick that freshly shucked oysters deserve.
Kill your hangover the Tex-Mex way.
Bread pudding! It's what's for dinner (or breakfast).
Green beans, mushrooms, and onions in a stove-top side dish that brings out the flavors of a classic green bean casserole.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
Turn spring vegetables into a creamy pasta sauce instead of soup.
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.