Onion

When onions are raw, they can have quite the bite, but cook them longer and watch them transform. After a lengthy period over low heat, onions caramelize, which mellows their sharpness, brings out a subtle sweetness and concentrates their flavor. Food & Wine's guide has recipe ideas that take advantage of onions in both forms. Raw rings are an excellent addition to a juicy burger, while silky, golden onions make the perfect filling for a buttery tart. Whatever you're craving for the day, you'll find it here.

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Sumac Onions

Ground sumac adds a lemony flavor to these quick-pickled onions from Maydān restaurant. Versatile and bright, use them to top Maydān's Slow-Grilled Cauliflower with Tahina and Zhough.

Pickled Onions with Trout Roe and Verbena

This is an exciting dish that’s perfect for aspiring chefs to make. It’s a smart and wildly delicious starter from F&W Best New Chef 2017 Jordan Kahn, of L.A.’s Destroyer. It begins with pickled onion petals that are filled with trout roe, tiny peas and lemon curd, then dusted with lemon verbena and served with verbena oil. Slideshow: More Onion Recipes 

Tobacco Onions

These delicate and crisp onions from James Golding at The Pig Brockenhurst in England are lightly seasoned with paprika and celery salt. They’re an addictive side dish as well as beer snack. Slideshow: More Onion Recipes 
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Vidalia Onions

Sweet Vidalia onions can add flavors to a number of different dishes, from dips to sandwiches to stuffings. Try one of these recipes if you can't wait to cook with one of these big, juicy onions.

Balsamic Onion and Garlic Confit Marmalade

Colicchio served this beloved marmalade with filet mignon when he was chef at New York’s Gramercy Tavern. It now appears in the roast turkey, avocado and bacon on ciabatta at his ’wichcraft sandwich shops. Slideshow: More Beef RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook