Onion

Slice them evenly and cook in a wide pan with a little oil or butter over low to medium-low heat, stirring every few minutes. They usually need 30–45 minutes to turn deeply golden; if the pan catches, add a spoonful of water and scrape up the browned bits.

Keep it in a sealed container in the fridge and use it within a few days. Wrapping it tightly helps contain its smell and stops the cut surface drying out.

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

Chill it in the fridge for about 20 minutes before cutting, then use a sharp knife and cut near an extractor fan or open window. A sharp blade crushes fewer cells, releasing less of the eye-irritating vapour.

Onions form the base of soups, stews, curries and pasta sauces; slowly cooked onions also make a classic French onion soup. Raw slices add crunch to salads and sandwiches, while pickled onion is a sharp accompaniment to cheese or grilled food.

Yes, especially in salads, stir-fries and quick-cooking dishes. Spring onions have a fresher, milder flavour and cook faster, so add them near the end; for a long-simmered stew, ordinary onion gives a fuller base.

No. Onion can harm dogs and cats whether it is raw, cooked or powdered, so keep scraps and onion-containing dishes out of their reach.

Cutting breaks onion cells and releases compounds that form an irritating vapour when they meet moisture in your eyes. Rinsing the knife and onion can help a little, but chilling the onion and cutting it with a sharp blade are usually more practical.