Photo: John Autry
Onions can be sweet or pungent, with each offering its own flavor profile. However, certain onion varieties are more suitable for specific uses than others. Sweet onions are great raw in salads and for making quick pickles, while hotter brown- and white-skinned onions are best for soups and stews, and for baking or roasting whole or in wedges. Red onions cook to an unappetizing grayish brown, so use them only in salads or quick-cook dishes that allow them to maintain their glorious color.
First up is our Onion Tart. The earthy flavor of this tart, with touches of feta tang, pairs beautifully with a peppery, nutty salad for a complete and filling meal.