Author and journalist Mark Kurlansky and I have something in common. We both really adore onions.
No matter if red, white, yellow, Vidalia (or even shallots, leeks, scallions or other allium), I will eat them with reckless abandon. I love chopping onions. I love the smell of them, both cooked or raw. I love the tactile nature of working with them, perhaps as evidenced by the fact that I’ve caramelized maybe a dozen of them over the course of just the past two weeks or so.
