Onion

Store whole onions in a cool, dry, dark place with good air circulation. Never store with potatoes. Once cut, wrap tightly and refrigerate for up to 7 days. Avoid refrigerating whole onions as moisture causes sprouting and spoilage.

Good source of vitamin C, vitamin B6, and folate. Contains quercetin and other beneficial plant compounds.

Chill onions for 30 minutes before cutting to reduce tears, or cut near running water

Use a sharp knife—dull blades crush cells and release more tear-inducing compounds

Cook sliced onions low and slow (30-45 min) for caramelization; high heat for char and bite

Yellow onions are all-purpose; white onions are sharper; red are mildest raw; sweet onions have high sugar, low sulfur

Salt raw onions and let sit 10 minutes, then rinse, to mellow harshness for salads

Garlic, ginger, and celery (aromatic base for stocks and sauces)

Tomatoes, peppers, and herbs for sofrito and salsa bases

Beef, lamb, and pork in braises and stews

Butter and cream in French onion soup and gratins

Vinegar and citrus for pickles and raw preparations

Thyme, bay leaf, and parsley in classic mirepoix

Crowding the pan when caramelizing—onions steam instead of browning

Cooking over too high heat, causing burnt edges and raw centers

Using sweet onions for long-cooked dishes—they turn mushy and overly sweet