Onions are your culinary companions year-round, but spring in particular is a great time to get to know the bevy of bulbs and greens awaiting you in the produce aisle. As ramps season ramps up, so too can you expect to see sweeter spring onions appearing on your plate.
Then there are the bigger fellas, like your standard yellow, white and red onions, a whole smattering of regionalized sweet onion varieties, garlicky shallots, and finally some tiny marble-sized siblings perfect for pickling and simmering into soups and stews. Whether you’re looking for something grilled, braised, fried into rings and strings or just plain raw, there’s a right onion for the job.
What does the key mean?
Below is a quick guide to all of the preparation methods referenced in the key and the applications to which they refer.