I grew up in a white onion household. On occasion we would have yellow onions, but never red or green. I think the first time I had red onions was in a never-ending salad at a pasta restaurant— you know the one.

When I started buying groceries for myself I tried all the oniony things I could find. Shallots are amazing, and a good fried egg with carmelized shallots is hard to beat. I loved leeks, but didn’t care for spring onions or scallions. I made an onion pie out of vidalia sweet onions that I was certain would be a big hit at an office potluck, but it came home with only a few small slices missing.

My favorite, though, is the modest yellow onion.

I still didn’t care much for red onions. I would pick them out of pizzas, frown at them as I picked

them out of sandwiches and burgers, a

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