Onion

Garlic, onions, ramps, and leeks get their time in the spotlight.

A love letter to classic ginger scallion noodles, but with a crispier, crunchier topping.

These crispy, lacy pancakes are light as air and the ideal drinking snack. You know what to do.

The name says it all. Shrimp with a garlicky, pungent, buttery sauce.

Blistered yet snappy asparagus and crispy pork in a robust sauce.

If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. 

This super-savory dish draws inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions.

Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

Make like Deb Perelman and call it “Pita Chip Salad.”

This is a spicy slaw, but charred scallions give it deep, toasty flavor. 

This soup coaxes big flavors from a short ingredient list. 

You only need onions, oil, and a whole lot of patience. 

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.

Now that I know this trick, I'll never go back.

A beef and ginger stir fry with a secret ingredient.

It’s astonishing how much scallion flavor you get in these noodles. A garnish of crunchy fried scallion slices takes it wonderfully over the top.

The onions char on this pizza and sweeten in the oven and pair perfectly with sharp provolone cheese.

For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.

An understated slaw that gives us what we want: crunch and bright acidity.

A simple slaw that pairs well with meaty summer mains.

The answer will bring tears to your eyes.

This recipe was an excuse to combine our favorite potato chip flavor with the creamy, salty "salad" of our dreams. To hammer that home, the whole dish is topped with crumbled sour cream and onion potato chips.

To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks.