Onion

It's time to stop hiding those onions, leeks, and scallions in braises and stews! We give you our guide to letting your alliums shine.

If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

Charring whole scallions before whipping them into the butter gives this spread an irresistible sweet, smoky flavor.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.

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.