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slideshows how to make an onion tart
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Culture
Like the stuff your parents used to make—but better.
Amiel Stanek
Culture
The Bon Appétit Test Kitchen
Cooking
It’s so pretty, you almost won’t want to eat it.
Emma Wartzman
Cooking
Tiny burgers means you can eat more burgers.
Alyse Whitney
Cooking
You only need onions, oil, and a whole lot of patience.
Sarah Jampel
Mallory Stuchin
Cooking
Time to practice.
Team Basically
Culture
A pretty pink and tart lady
Julia Bainbridge
Lifestyle
It's got a shatteringly crisp crust with plenty of pronounced nutty flavor. And just look at that swirl.
Chris Morocco
Cooking
Finally, directions you can understand.
Sarah Jampel
Cooking
Just remember: cool, dark, and dry.
Sarah Jampel
techniques
These three steps will ensure your press-in crust has a sound structure and a clean look to impress.
Claire Saffitz
Cooking
An easier route to golden-brown onions.
Sarah Jampel
techniques
How to make a crust that's stress-free--no rolling pin required
Janet McCracken
Cooking
Don't cry over sliced onions.
Sarah Jampel
Cooking
This caramelized onion condiment is irresistible
Julia Bainbridge
Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and links
Joanna Sciarrino
Cooking
Now that I know this trick, I'll never go back.
Sarah Jampel
Cooking
It's the classic American onion dip, but with Middle Eastern sensibilities that are ideal for summertime snacking
Bon Appétit
Culture
In his new book The Core of an Onion, Mark Kurlansky explores why onions make humans tear up—and the tricks we’ve tried in order to avoid it.
Mark Kurlansky
test-kitchen
Pack spring onions in olive oil and you've got a crostini topper, a pasta sauce, and some serious drizzling material
Alison Roman
techniques
Cooking
Food director Chris Morocco swears by this supermarket staple.
Chris Morocco
Cooking
Red onions quick-pickled in apple cider vinegar will save your grain bowls, breakfast tacos, and more.
Carey Polis