I’d like to think I’m the kind of person who will take the time to wash, dry, and chop the wide variety of produce it ta...

Caramelizing onions always takes longer than you think it is going to. This is partially the fault of recipe writers who...

If you were raised in the United States, fried onions are likely intrinsically linked in your mind to green bean cassero...

A few years ago, I read somewhere that Italians never use onions and garlic in their marinara; it’s always one or the ot...

are the most famous type of cooked onion. This makes sense, because they taste good. But there is a whole spectrum of co...

The smell of caramelizing onions is one of the most heavenly aromas one can sniff, and it’s one of those foods where the...

Properly caramelized onions—deep, sweet, and soft—cannot be rushed. You can cheat with , but if you’re a purist, you’re...

I am a huge fan of the : soft, savory, and comforting. There’s no char and no browned bits, just soft layers of allium t...

It’s hard to improve on caramelized onions. When you need so little to make something so delicious, why even try? Fair e...

When we cook with onions, we go in knowing that there’s a decent chance that chopping them raw . But we generally don’t...