Full of sweet, ripe flavor, onions are great when grilled, but also try them in braises, stews, soups, and salads.
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 »
These kebabs are made of ground lamb and beef and seasoned with turmeric, paprika, and saffron.
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 »
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.
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.
Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course.
German Potato Salad
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 »
Sweet Walla Walla onions, which we profiled in the SAVEUR 100 list in our January/February 2010 issue, are ideal for this Indian dish.
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 »
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.
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
Gently browned cipollini onions add an unexpected hint of caramel sweetness to this hummus, deepening its earthy flavors.
Sweet, translucent roasted onions marry beautifully with bechamel and Gorgonzola in this rich casserole. Get the recipe for Creamed Onion Gratin »
Onions stew until soft and sweet in this satisfying one-pot chicken dish flavored with saffron, turmeric, lemon, and olives. Get the recipe for Chicken and Onion Tagine (Djej Besla) »
Tender lamb meets sweet, caramelized cipolline onions in this perfumed curry infused with cardamom, fennel, and cumin. Get the recipe »
Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.
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 »
Parsley and Onion Salad
In this recipe trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping. Roasted Vidalia Onions with Herbed Bread Crumbs »
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
Crisp-tender brussels sprouts and sweet-sour cranberries balance perfectly with a tangy vermouth-based broth in this pasta dish.
Whole Roasted Branzino with Fennel and Onions
Onions and fennel provide a flavorful base for whole roasted fish. Get the recipe for Whole Roasted Branzino with Fennel and Onions »
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 »