Choose onions that are firm and regular in shape, with tight, dry, papery skins. Avoid any with shrivelled skins or any that feel soft around the neck or are sprouting green shoots. If possible ...

Whether you call it an onion boil or a baked onion, this tender, juicy side is a surprising favorite. Learn how to make onion ...

Read more: 41 Must Try Hot Sandwich Recipes Onion skins are edible, but people don't usually eat them because of their tough and fibrous texture. However, that doesn't mean you should throw them away.

Red onions should have dry papery skins with no brown discoloration. Choose firm bulbs with even-coloured skins and no signs of sprouting; avoid any that look damp or smell musty. Red onions are ...

Use a piece cheesecloth, pantyhose, or gauze to wrap the eggs with a beautiful leaf held against the egg. You'll have a beautiful white leaf impression when you unwrap the dyed eggs. You'll need ...

Simmering the onion skins in the chicken stock while the onions slowly cook results in zero waste, boosts the flavor of the chicken stock and gives the final dish the rich, dark, characteristic ...

C onsidering its prosaic nature, the ordinary onion garners its share of poetic prose. Take this line from Mark Kurlansky’s ...

Caramelized onions, Gruyère ... This works well for roasting half a squash, as the longer cook time allows the skin to be tender, too. Should I bake butternut squash cut side up or down?