Onions Star at San Francisco’s Lord Stanley

At San Francisco’s Lord Stanley, Rupert and Carrie Blease change most of the menu all the time, of course. But there’s one dish that can’t go away, and it’s the utterly simple-yet-perfect onion petals. The cipollini onions are blanched, separated into petals, then served topped with a tiny dollop of onion soubise and garnished with herbs or edible flowers. They are the best thing to...