Onion

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.

The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes).

The secret to our best onion rings is a batter made with beer and club soda; make sure both are very cold before stirring into the batter. This is part of BA's Best, a collection of our essential recipes.

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

Give an hour to prepping these components, and thank yourself all week long.

Try these anywhere you’d use pickled onion, such as in grain or noodle bowls (like this one with ramen, escarole, and tofu), on roasted carrots, or on a cheese sandwich.

Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won't tell.

Bright and cooling, this side helps round out any meal—but especially one that packs a little heat.

You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

Shallots are great. So are onions. Here's when (and how!) to use these pungent alliums.

Here's how to buy, store, and cook with onions, in season in September.

Not all caramelized onions are created equal. Here are the three types you should know, and how to use them.

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.

Go to the trouble of getting all the vinegars for this drinkable brine; you can continue to add onions to it over time, and it just gets better.

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

This is also delicious with pretty spring onions; increase cooking time to 6 or 8 minutes.