The best recipe you’ve never heard of is: onions agrodolce! A tangle of onions that are soft, like caramelized onions, but take 15 minutes, with tart-sweet flavors between a pickle and a chutney.

We know, we know, we will now hear from a million people who have heard of this recipe—so let’s say the “the best recipe we’d never heard of until Chris went to Ristorante Barbieri in Calabria.” They used the region’s sought-after sweet tropea onions, but we found that we could still get fabulous results by applying their technique to supermarket red onions. Serve them with grilled meats, roasted meats, an antipasto platter, in sandwiches, on pizza, or eat them raw. They’re now one of Chris Kimball’s go-to staples.