This 29 minute video will change how you think about Onions.

Level one, raw: choose the onion type, the size of cut and how long after cutting it is eaten; aroma and pungency are most intense in the first 10 minutes and mellow over 30 to 60.

Level two, pickled: expose the onion to acid, by lactofermentation, vinegar or lemon or lime juice, hot or cold; store cold, around 35 to 40F.

Taste test one: braised beef tacos topped with raw, pickled and charred onions. (variation)

Level three, sweated: cook low and slow about 20 minutes with no browning, until translucent and soft.

Level four, sautéed: cook hot and fast about 5 to 8 minutes to get some browning.

Level five, caramelized: cook low and slow about 60 to 90 minutes until jammy and deep brown; raising the heat too high burns the sugars.

Level six, charred: char big slices over direct high heat for a few minutes.

Taste test two: butter bread, set it on the griddle, add a slice of cheese to each, then sweated, sautéed or caramelized onions, another slice of cheese and the top bread. (variation)