An Ode To Onions I truly believe that onions are the backbone to any recipe. You truly can’t just leave me out…unless you are my spouse. Yes, Adam doesn’t like onions and I’m not going to lie, it is still a very challenging pill for me to swallow. But more onions for me! I love onions and I regularly will double if not triple the amount required in a recipe because why not. Like so many sections of the grocery store, you may have noticed that the onion aisle has a few new additions. All onions are not created equal, so today is all about the humble onion and all of its varieties, their flavor profiles, and when it’s best to use them! White Onion: White onions are the stronger, spicier, onionier cousin of the yellow onion. They are best when eaten raw, due to the fact they struggle to hold up during the cooking process, and in small amounts. Diced white onions are great in pico de gallo or fresh salsa, guacamole, or even sliced thin for a deli sandwich. Yellow Onion:
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