Cipolline onions are cooked in a thick syrup of balsamic vinegar and sugar in this classic Italian-American side dish. Get the recipe for Cipolline in Agrodolce »Onion Rings These are the perfect accompaniment to any barbecue dish. We found this recipe at the Smoke Stack and Jack Stack chain restaurants while researching a story on Kansas City barbecue. See the recipe for Onion Rings » Laurie Smith
Though it may seem French inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet and recalls the vegetable dish called champ—potatoes mashed with greens (often scallions). Get the recipe for Potato and Spring Onion Soup »See the Recipe Owen Franken
Author and SAVEUR contributing writer Peggy Knickerbocker gave us the recipe for these simple hors d’oeuvres–among her fondest childhood memories of the elaborate holiday dinners her mother hosted.
See the Recipe David SawyerSee the Recipe Paolo DestefanisSee the Recipe Paolo DestefanisSee the Recipe Paolo Destefanis
Skillet-seared sausage with fried peppers and onions is a simple, filling campfire meal. For extra heft, pile the sausages and vegetables into fire-toasted buns.
See the Recipe Brian Doben
This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute. Get the recipe for Swiss Onion Tart »
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes. Get the recipe for Grilled Green Onions with Romesco »Sweet and Sour Onions This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta. See this Recipe Todd Coleman
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d’oeuvres pack a flavorful punch.
Sesame oil and rice vinegar brighten cabbage and red onions in this Mongolian-style salad that’s great served alongside dumplings.
The custardy batter will puff like an enormous popover in the oven while remaining crisp on the outside and soft and chewy on the inside. Get the recipe »
How to make Sri Lankan hoppers »
These tarragon-flavored pickles pair well with Iranian meatballs and other meat dishes. See the recipe for Torshi-e Piaz »
