Beyond the red, white, and yellow ones you see often ... We've made the case for why frozen pearl onions should be a staple in your kitchen. They cut down on the time you'd spend on blanching ...

Frozen foods not only make prep time quicker and easier, but they are also packed with flavor and nutrition. These are some ...

Make the pickles: Place onions and oregano in a pint jar or container. Add warm brine to cover. Place lid on jar and seal. Transfer to refrigerator. Let chill 4 hours before using.

Worshiped by the Egyptians as far back as 3500 B.C., the onion symbolized eternity because of its concentric-circle construction. One large raw onion has only 63 calories, is made up of more than ...

Beautifully caramelized onions are the secret to French onion soup, flavor-packed dips, pasta dishes, and more. Here's how to caramelize onions like a pro. Recipes published by Food & Wine are ...

Spring onions can be cooked or eaten raw. Bulb Onions: Are about the size of a baseball. They can be yellow, white, or red; “sweet” or “storage” type; and can be eaten raw or cooked. Storage onions ...

After 7 minutes turn the thighs over and add the onions, paprika, and garlic to the pot. Cook for 5 minutes and then add the vinegar, careful not to let it flame up. This is a good time to get a ...

Red onions should have dry papery skins with no brown discoloration. Choose firm bulbs with even-coloured skins and no signs of sprouting; avoid any that look damp or smell musty. Red onions are ...

Make the sauce: Soak onions in a small bowl of warm water for 20 minutes to loosen skins. Take a few onions at a time out of the water, trim the tips and bottom nubs, and use a small paring knife ...