Sweet onion varieties like Vidalia, Maui, Walla Walla, and Oso Sweet are so low in sulfur that they have more of a fruity taste than an “oniony” one. That makes them perfect for eating raw. Thin shavings have a pleasing crunch without the teary pungency of yellow onions.

INGREDIENTS | SERVES 4

• 1 large Vidalia or other sweet onion (about 8 ounces)
• 2 tablespoons extra-virgin olive oil
• 1 lemon
• ¼ teaspoon celery seeds
• Kosher salt and freshly ground black pepper to taste
• French bread, or other crusty bread, warmed in the oven to crisp

1. Slice the onion into very thin rings, almost shavings. Arrange them in an attractive mound at the center of a serving plate.

2. Drizzle them well with olive oil and a squeeze of lemon. Shower them with celery seeds, and season with salt and pepper.

3. Allow them to rest for 30 minutes to an hour before serving with crusty bread.