Щnions

Sharper and spicier than yellow onions, you’ll often see them raw, whether in salads, like Greek salad or kachumber, or alongside long-cooking braises. Soak them in ice water as you prep your other ingredients to make them extra crisp and rid them of some fierceness. The obvious draw to a red onion is its color, with a deep red hue that provides a nice contrast. In some cases, though, they may discolor and turn light ingredients, like eggs, potatoes, and beans, a blueish-gray.