Onion

Raw onions are sharp from sulfur; cooking them releases their natural sweetness.

Flavor

How to use it

Sweat for softness. Cook gently with a pinch of salt so the onion softens and sweetens without browning.

Brown for depth. Keep cooking until golden; browning builds savory flavor through the Maillard reaction and caramelization.

Common mistakes

• Rushing caramelized onions on high heat, which burns the edges before the middle sweetens.
• Cutting with a dull knife, which crushes cells and makes more tears.

What goes with onion

• Gruyere. Onions' caramelization sweetens and contrasts with gruyere’s nuttiness.
• Celery. Celery and onion form the aromatic base of many stocks and soups, adding savory and fresh notes.
• Palm Oil. Onion fried in palm oil is the base of countless West African stews.
• Black Bean. Sweet softened onion and black beans are the base of most Latin American bean pots.
• Butter. Slow-cooked onion sugars caramelize in butter's milk solids for deep sweetness.
• Cilantro. Onion's sulfurous bite contrasts with cilantro's vivid freshness.
• Garlic. Garlic echoes onion’s savory complexity for a stronger base flavor.
• Beef Chuck. Onion’s caramelized sugars amplify beef's umami.

Try tonight

• Slowly caramelize and spoon onto toast with cheese.
• Slice thin and quick-pickle in lime juice.
• Start any soup by sweating diced onion in butter.

Storage

Store whole in a cool, dark, ventilated spot for weeks; keep away from potatoes.