Sweet and soft, crispy and crunchy, spicy and supportive—there is nothing as versatile as on onion. I could cry tears of joy—I love onions! Alliums are onions in all their forms and relations: shallots, garlic, scallions, chives, onion, spring onion, leeks, and more.
Onions are one of the most versatile vegetables and sensible seasonings you can buy. They are one hundred percent usable; waste of stems, cores, or papery exteriors can be added to any stock or broth preparation. They are “the country truffle.” I challenge you to double or triple the onion in your next recipe
» Find two more of Chef Patrick’s favorite onion recipes on our website!