Onions - Still making grown Chefs cry...

There are few ingredients as humbly useful as the onion. It appears in every kitchen, at every stage of unprompted regrowth and under every list of ingredients. Raw and sharp in summer salads, melted and brown in winter stews, or quietly working in the background of rich sauces, often without due credit. The French don’t just cook with onions — they have built the entirety of French cuisine around them.

France grows more onions than any other country in Europe, and you can taste the map in every bulb...

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