Onion

Chill it for about 15 minutes before cutting, use a sharp knife and leave the root end until last; the root often releases more of the compounds that irritate your eyes. Cutting near an extractor fan can help too.

Allow 35–50 minutes over low to medium heat, stirring often, until the onions are deeply golden and soft. A pinch of salt helps draw out moisture; add a splash of water if the pan starts catching before they are tender.

Keep whole onions in a cool, dry, dark place with good airflow, such as a mesh bag or basket, and keep them away from potatoes, which can make them spoil sooner. Refrigerate a cut onion in a sealed container and use it within a few days.

Slice it thinly and soak it in cold water for 10–15 minutes, then drain and pat dry. This takes the edge off for salads, sandwiches and tacos while keeping some crunch.

Onions form the base of dishes such as French onion soup, onion bhajis and many curries, stews and pasta sauces. For a softer, sweeter flavour, cook them gently before adding the other ingredients.

Yes. Shallots work well in dressings, sauces and sautés; they are usually smaller and more delicate in flavour, so start with roughly the same weight and add more if needed.

No. Onions can be harmful to both dogs and cats, whether raw, cooked or dried, so keep them and foods made with onion out of reach.

Spring onions have fewer carbohydrates per 100 g: 3.4 g, compared with 9.7 g in onions. They also have more protein, at 2.2 g versus 1.8 g.