All of the varieties (except for green onions) are wrapped in an outer layer of flaky, papery skin, encasing flesh that releases a sulfuric punch that burns the eyes when sliced.

The outer layers were cooked through and had some of the seasoning infused. The very center was still fairly white, retaining a bit of a snap while still warm and softened.

Both created divots for their main fat, which was butter, then wrapped their onions and cooked it for longer. We've already had a cucumber salad phase, which is all fine and good for the summer, ...

Because of how an onion’s layers naturally subdivide it, ... it should always enter the outer layer at a 90-degree angle). ... Still, I personally find ...