What is it?

Countless recipes start out by sautéing a little diced onion, making this vegetable one of the most indispensable pantry staples. When a recipe simply calls for onions, choose yellow onions, the best all-purpose onions. Since they are inexpensive and readily available, they’re used more than any other type. They have the strongest flavor of all the globe onions, so they’re best when cooked and are the first choice for an aromatic base for stocks and broths. White onions can also stand in for yellow onions, and they are good slicers for burgers or sandwiches. Spanish onions are similar to yellow onions, but they’re larger. Beyond these types, there are several specialty varieties, including red onions, cippolini, pearl onions, and super-sweet Vidalias.

Kitchen math:

1 medium-large = 8 oz. = about 1-1/2 cups chopped

Don’t have it?

If you’re out of onions, shallots or leeks can substitute in a pinch.

How to choose:

Buy firm bulbs with no soft spots, bruises, or other signs of damage. The necks should be tightly closed. They should be heavy for their size, with dry, papery skins.

How to prep:

Peel before using. How you cut an onion has a dramatic effect on the final texture. If you want the onion to blend seamlessly into the dish, mince it. For a little more presence, dice it. If you want it to be unmistakable, slice it. Cutting the onion “with the grain,” from root to blossom end, will give you slices that hold together during cooking and retain their shape well. Slicing “across the grain,” which creates rings or half moons, release more moisture and lose their crispness faste and soften more quickly when cooked.

How to store:

Keep in a cool, dry, well-ventilated spot.

Recipes

• 
  Recipe

  Creamy Caramelized Onions with Sage

  More like a relish than an actual side, this dish somehow binds together all of the elements on the Thanksgiving plate. It’s also super tasty on leftover sandwiches the next…

• 
  Recipe

  Shredded Brussels Sprout Salad with Walnuts and Currants

  No one really wants a salad course at Thanksgiving, but it’s nice to have something bright and fresh on the plate. That’s where this slaw-like salad comes in. As a…

• 
  Recipe

  Make-Ahead Gravy

  I don’t think I’m going out on a limb here when I say that gravy is the very best part of the Thanksgiving meal. But how do you make deeply…

• 
  Recipe

  Moroccan Lamb and Seven-Vegetable Couscous

  This traditional dish is served as the centerpiece of every festive and celebratory meal in North African communities around the world, from weddings to funerals, for the feast of the…

• 
  Recipe

  Chicken Couscous with Dried Fruit

  Dried fruit and nuts are found in many North African dishes. What I love about this simple yet flavorful dish is that the naturally sweet dried fruits take center stage…

• 
  Recipe

  Couscous Tfaya with Caramelized Onions, Raisins, and Spices

  Tfaya, a delicious, sweet-and-savory vegetarian dish, is a specialty of Morocco and is served over couscous. If you make the stew ahead or have leftovers, add up to 1/4 cup…

• 
  Recipe

  Onion Soup Grilled Cheese Sandwiches

  Rich with melty Gruyère and a tangle of onions cooked down in butter, beef broth, a nip of thyme, and a splash of sherry, these sandwiches deliver everything you love…

• 
  Recipe

  Kounoupidi (Braised Cauliflower)

  This robust yet light vegan side is a great accompaniment to any meal. For a thicker sauce, remove the cauliflower with a slotted spoon once it’s tender, and reduce the…

• 
  Recipe

  Moussaka Nistisimo (Vegan Moussaka)

  This meatless, dairy-free version of the Greek mainstay tastes as rich as the classic version, and it holds together well when sliced and served.

• 
  Recipe

  Dolmades Kasiotiki (Meat-Stuffed Grape Leaves)

  Though many versions of dolmades are vegetarian, these have a heartier filling of ground beef and rice. If you have leftover filling, use it to stuff bell peppers or tomatoes.