These recipes take full advantage of onions: caramelized and sweet, crisp and salty, or melting into the background of a dish.
For great French onion soup, start by not burning the onions.
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.
Turn spring vegetables into a creamy pasta sauce instead of soup.
This classic method is simply the best.
The crispest, lightest onion rings you'll ever taste.
Pickle a big batch, put them on everything.
No massaging needed.
Sweet, fruity, and tart.
Smoke and char infuse every bite in this Chinese-Peruvian stir-fried masterpiece.
French onion soup, tarted up.
Rise and shine with truly great potatoes.
Bread pudding! It's what's for dinner (or breakfast).
Roasted cipollini onions become meltingly tender and sweet in the oven.
Quicker and easier than a quick pickle.
Sweet, salty, and tangy.
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.
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.