On Onions
It was a pleasure to read Molly O’Neill’s commentary Brilliant Bulbs on onions. I cannot do better than to share her words in the following excerpt to show why.
Sometimes I am envious of onions, of their capacity to reinvent themselves and change. When they’re raw, they have a sharp, sulfurous bite, lending high notes and crunchiness to a juicy hamburger or a tossed salad. When they’re cooked, they become something else altogether. They sigh and wilt, and, finally, after a long and languid simmer that fills the kitchen with an appealing aroma like no other, they surround their edge and turn sweet. Caramelized to melting softness, they are the foundation for countless dishes.
Makes me want to spend my summer with onions.
