Easy Roasted Cipollini Onions

Roasted cipollini onions become meltingly tender and sweet in the oven.

Red Cabbage Salad With Roasted Cipollini Onions

This winter salad combines gorgeously sweet, meltingly tender roasted cipollini onions with red cabbage, bitter chicory, walnuts, and crumbled goat cheese. The combination hits all the notes you want in a hearty salad, with a variety of flavors and textures, from very soft to crispy and crunchy.

How to Caramelize Onions

This recipe for classic caramelized onions couldn't be easier. Just slice some onions and add butter and time.

How to Make Caramelized Onions - Striped Spatula

Do you swoon for golden, jammy onions? In this tutorial, you'll learn all about how to make the best caramelized onions, with step-by-step photos, make-ahead instructions, and recipes for using them.

15-Minute Caramelized Onions

Caramelizing onions the traditional way can take over an hour. Here's a rapid-fire way to get soft, sweet onions in only 15 minutes.

Pressure Cooker Caramelized Onions

Traditional techniques for caramelizing onions can take hours to deliver extra-sweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes of hands-off cooking.

Easy Roasted Cabbage

To get sweet nuttiness from caramelization and browning, you'll want to cut cabbage up into fat wedges and roast at high heat, for a deeply browned exterior and tender, meaty interior.

Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner.

Mustard- and Brown Sugar–Rubbed Ham With Balsamic-Roasted Onions

This ham leans more savory than sweet, thanks to a rub of mustard, brown sugar, and balsamic.

Quick-Pickled Onions

When the harsh bite of raw onion is a little too much, this rapid-pickling method—easier than a quick pickle—will tame the allium's flavor while giving it a tart pop. It's like a raw onion and a pickle rolled into one.