Crispy onions, that crunchy and tasty accompaniment that elevates any dish, have been given a healthier and easier-to-prepare version: baked in the oven. Crunchy on the outside and soft on the inside, ...

Caramelizing onions slowly in butter or oil produces sweet, delicious results. You can caramelize onions in a large skillet or in the oven. Spanish and Vidalia onions are best for caramelizing. Hardly ...

Caramelizing onions always takes longer than you think it is going to. This is partially the fault of recipe writers who tell you it’s something you can do in half an hour, which is just not true.

Roasted onions add a layer of depth to any meal, but does it always need to take so long in the oven? As it turns out, no, ...

Onions are an assertive ingredient, usually used to bring either aggressive astringency or deep, developed umami to a dish. A baked onion, however, does neither, and it still manages to be one of my ...

Patience is not my strongest virtue. When I know something exciting is coming up — an event, a vacation, even just a single day off — I anticipate it with real “kid waiting for Christmas” energy.

I have a geeky fascination with the way food transforms with cooking. The ultimate example of this is how an onion morphs from raw to caramelized, starting out pale, crisp and sharp-tasting, and then ...

1.Preheat the oven to 425°F and line a large baking sheet with parchment or a silicone baking mat. 2. Cut each biscuit into 4 pieces and carefully roll each piece into a ball. Use a knife or kitchen ...

Heat 4 tablespoons of butter and the oil in a heavy-based saucepan, add the onions, garlic, thyme and bay leaf, cover with wet baking (parchment) paper and a lid and cook over a very low heat for 1 ...