Letting onions caramelize longer than you think can add surprising sweetness and depth to any pot of soup—our editors say ...

If you’ve never tried Onion Jam, picture this: sweet onions cooked down until they turn soft and glossy, with a tangy kick ...

Last Wednesday, a friend from the East Coast joined me on a walk through the Santa Monica Farmers Market. While there, he asked what fruit he should be buying, knowing my penchant for buying ...

Ultimately, onion powder is not a replacement for fresh onions; it's a powerful ingredient when used intentionally. Keep both ...

I thought my three-onion chicken salad was a triumph. Red onions for their bite, scallions for their grassy brightness, pickled onions for a puckery jolt of acid. It had crunch, it had sharpness, it ...

Onions are almost essential to cooking delicious food. They add a complex flavor to recipes that can either be sweet or savory. Grilled, caramelized, deep-fried, thin- or thick-sliced and even raw, ...

Whatever you do, don’t keep onions in the fridge. Onions like nooks that are cool, dry, and dark. A refrigerator is cold (not ...

To some, an onion is simply an onion. And it's true: in a pinch, most can be used interchangeably. But those who cook for a living know there's a bit more beneath the peel than that. "There are only ...

Caramelized Onions Photo by Jim Dixon. Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent ...