Onions are the backbone of almost everything I cook, and in these recipes they’re the star. Cooked low and slow, they melt into rich, savory sauces like Pasta alla Genovese, the classic Neapolitan beef and onion ragù, and they build the base of The Best Short Rib Ragu, Ragu Bianco and Chicken Ragù. Caramelize them for Steak Crostini with Horseradish Sauce and Caramelized Onions or a sweet-and-sour Roasted Kabocha Squash Agrodolce, or slice them thin and pile them onto Kabocha Squash Focaccia. And when it’s cold out, they’re the start of cozy soups like Ribollita and Creamy Red Lentil Soup.