These recipes take full advantage of onions: caramelized and sweet, crisp and salty, or melting into the background of a dish.
This Neapolitan beef ragù is all about the onions.
Finally, a Western omelette a cattle-driver would approve of.
For great French onion soup, start by not burning the onions.
A rapid-fire way to get soft, sweet onions in only 15 minutes.
Turn spring vegetables into a creamy pasta sauce instead of soup.
Smoke and char infuse every bite in this Chinese-Peruvian stir-fried masterpiece.
Pickle a big batch, put them on everything.
Bread pudding! It's what's for dinner (or breakfast).
Roasted cipollini onions become meltingly tender and sweet in the oven.
This classic method is simply the best.
The crispest, lightest onion rings you'll ever taste.
Green beans, mushrooms, and onions in a stove-top side dish that brings out the flavors of a classic green bean casserole.
Sweet, fruity, and tart.
Hearty vegetable soup, any way you like it.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
The best of spring, on a plate.
Kill your hangover the Tex-Mex way.
The bright and punchy sidekick that freshly shucked oysters deserve.
We top these sweet and mild pearl onions with a sprinkle of grassy parsley.
French onion soup, tarted up.
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.