red onion

A foundational aromatic (*Allium cepa*) that builds savory depth in nearly every global cuisine. Its concentric layers contain sulfur compounds which, when exposed to heat, undergo Maillard reaction to create sweet, complex flavors ranging from sharp when raw to deeply caramel when slow-cooked. Yellow is the all-purpose workhorse; sweet (Vidalia, Walla Walla) for quick raw use; red for salads and pickling; pearl and cipollini for whole-roasting. Slice with a sharp blade to minimize enzymatic tear-gas release.