The humble onion dazzles in these delicious recipes. With pro tips from a top chef, you’ll wonder why you haven’t been giving this ingredient star billing all along.
Here’s your guide to getting the most from each variety. On a pizza or a pasta or stuffed with ham and cheese, the underrated allium reveals its full star power.Cathy Whims
I was assisting my friend, Italian chef Giacinto Albarello, who was preparing a Barbaresco dinner. One of the great wines of Italy’s Piedmont region, full-bodied and intense with tannins, Barbaresco is often paired with rich, meaty dishes. For this meal, however, Mr. Albarello chose to feature the humble onion as the main ingredient, presented gorgeously in the center of the plate, filled with a creamy mixture of bechamel, Parmigiano-Reggiano, and truffles. The dish was a showstopper.
What about the “sweet” onions showing up in the grocery store? Varieties such as Walla Walla and Vidalia are yellow onions bred to have fewer of the sulfurous compounds found in yellow storage onions. You can use sweets interchangeably with yellows; just know that their sugary aspect can be pronounced. Sweet onions are more perishable than storage onions, too, and need to be kept refrigerated.
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