Cebolla

Chill it for about 20 minutes before cutting, use a sharp knife and leave the root end until last; the root contains many of the compounds that trigger tears. Cutting beside a running extractor fan can help carry them away.

Slice them evenly and cook in a little oil or butter over low to medium heat, stirring now and then, for 35–45 minutes. If the pan starts to catch, add a splash of water and scrape up the browned bits.

Keep it in a cool, dry, dark place with good airflow, such as a mesh bag or open basket. Keep onions away from potatoes, which release moisture and can make them spoil sooner.

Yes. Spread the chopped onion on a tray to freeze, then transfer it to a sealed freezer bag; use it straight from frozen in soups, stews and sauces rather than thawing it first.

Yes. Finely slice it for salads, sandwiches or salsa; soaking the slices in cold water for 10 minutes softens their sharpness. Drain and dry them before adding to the dish.

Onion is a classic starting point for French onion soup, many curries, stews and pasta sauces. Cook it gently until soft before adding spices or other ingredients so it sweetens and flavours the whole dish.

Onion forms a rounded bulb and has a stronger, fuller flavour when cooked; spring onion has a mild white base and crisp green tops, which are often sliced raw or added at the end of cooking.