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.
Bread pudding! It's what's for dinner (or breakfast).
A rapid-fire way to get soft, sweet onions in only 15 minutes.
Finally, a Western omelette a cattle-driver would approve of.
Hearty vegetable soup, any way you like it.
French onion soup, tarted up.
Roasted cipollini onions become meltingly tender and sweet in the oven.
Pickle a big batch, put them on everything.
Smoke and char infuse every bite in this Chinese-Peruvian stir-fried masterpiece.
This classic method is simply the best.
The crispest, lightest onion rings you'll ever taste.
Sweet, fruity, and tart.
Kill your hangover the Tex-Mex way.
The bright and punchy sidekick that freshly shucked oysters deserve.
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.
We top these sweet and mild pearl onions with a sprinkle of grassy parsley.
No massaging needed.
Sweet, salty, and tangy.
Turn spring vegetables into a creamy pasta sauce instead of soup.
Sweet pearl onions in a glossy, buttery glaze.
Onions are the essence of flavor, and flavor is the essence of onion.
Zap your way to perfect crispy fried shallots and garlic.
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.