green onions

Foundational aromatics (*Allium cepa*) that build savory depth across global cuisines. Their concentric layers contain sulfur compounds which, under heat, undergo Maillard reactions to create complex flavors from sharp when raw to deeply caramel when slow-cooked. Yellow onions are the all-purpose workhorse for mirepoix and stocks; sweet varieties for raw eating; red for salads and quick pickles; pearl for whole-braising. Always use a sharp knife to minimize the enzymatic release that causes tears.