onion

Almost every savory recipe on this site starts with onion, even when you’d never know it was there. That’s exactly the point.

Sautéed low and slow it becomes the sweet, jammy base of a bisque or braise. Shaved raw it brings a sharp crunch to a Brussels sprouts salad. Grilled over a live flame it caramelizes into something almost sweet alongside a summer steak. Fried crispy it finishes a pan of green beans.

Onion is rarely the star, but take it out and you’d notice immediately.