You can use vinegar-marinated (pickled) onions, or whip up a vinegar-infused batter. Heck, you can do both if you like.

This sandwich, layered with raw red onion and a swipe of smoked fish spread, is inspired by culinary legend James Beard’s penchant for raw onions between two slices of buttered white bread.

A step away from traditional pickled onions, these lightly sweet onions or shallots are appetisingly succulent. Serve as an antipasti or hors d’oeuvres with platters of charcuterie meats and/or ...