Nearly every good savory dish starts the same way, with an onion hitting hot fat. June 27 is National Onion Day, a fitting tribute to the vegetable that quietly builds the flavor foundation of cuisines all over the world.
Caramelize a batch low and slow
Caramelized onions are living proof that patience pays off in the kitchen. Slice a big pile of onions, cook them in butter or oil over medium-low heat, and stir them every few minutes as they slowly turn from raw and sharp to deep golden brown and jammy sweet. Real caramelization takes thirty to forty-five minutes, not the five that so many recipes optimistically claim, so resist the urge to crank the heat. Make a large batch at once and stash it for burgers, pasta, eggs, and French onion soup all week.
Cut without crying
Onion tears come from a gas the cut cells release, and a few small tricks genuinely help. Use a sharp knife so you crush fewer cells, chill the onion in the fridge for a bit before cutting, and work quickly near good ventilation. Leaving the root end intact while you slice keeps much of the tear-inducing compound trapped in the base. If your eyes are especially sensitive, a pair of sealed goggles is only a little silly and completely effective at keeping you dry-eyed.
Quick-pickle a jar
Pickled red onions are a bright, tangy topping that makes almost everything better. Thinly slice a red onion, pack it into a clean jar, and cover it with warm vinegar, a spoon of sugar, and a good pinch of salt. Within about thirty minutes they turn electric pink and shed their harsh raw bite. Keep a jar in the fridge for tacos, salads, sandwiches, and grain bowls, and you will reach for it constantly.
An onion is the cheapest flavor insurance in the kitchen. Start almost any dish by cooking one slowly and you are already halfway to something good.
Store them dry and dark
Onions keep for weeks if you treat them right. Store them somewhere cool, dark, and dry with good airflow, like an open basket in a pantry, and never in a sealed bag where they sweat and sprout. Keep them away from potatoes, which give off moisture and gas that make onions spoil faster. Once you cut an onion, wrap the leftover half tightly and refrigerate it, then use it within a few days.
How to celebrate
- 1Caramelize low and slow
Cook sliced onions in butter or oil over medium-low heat, stirring every few minutes, until they turn deep golden and jammy. Real caramelization takes thirty to forty-five minutes, so do not rush the heat. Make a big batch for burgers, eggs, and French onion soup.
- 2Cut without crying
Use a sharp knife to crush fewer cells, chill the onion in the fridge first, and keep the root end intact while you slice. Good ventilation helps too. If your eyes are especially sensitive, a pair of sealed goggles is a little silly and completely effective.
- 3Quick-pickle red onions
Thinly slice a red onion, pack it into a jar, and cover with warm vinegar, a spoon of sugar, and a good pinch of salt. In about thirty minutes it turns electric pink and loses its raw bite. Keep a jar for tacos, salads, and sandwiches.
- 4Store them dry
Keep onions somewhere cool, dark, and dry with good airflow, never in a sealed bag where they sweat and sprout. Keep them well away from potatoes, which give off moisture that speeds spoilage. Wrap any cut onion tightly and use it within a few days.