Onion

Chill the onion for about 30 minutes before cutting it, then use a sharp knife and cut near an open window or extractor fan. Leave the root end until last, as it releases more of the eye-irritating compounds.

Slice them evenly and cook in a wide pan with a little oil over low to medium heat, stirring often, for 30–45 minutes. If they start sticking before they soften, add a splash of water rather than turning up the heat.

Slice it thinly and soak it in cold water for 10 minutes, then drain and dry it well. This works particularly well for onion in salads, sandwiches and salsa.

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

Yes. Peel and chop them, spread the pieces on a tray to freeze, then transfer them to a sealed freezer bag; use them straight from frozen in soups, stews and sauces. They soften when thawed, so they are less suitable for raw dishes.

French onion soup and onion bhajis put onion centre stage; it is also a classic base for many soups, curries, stews and pasta sauces. For a simple side, roast wedges with oil until browned and tender.

Use shallots for a milder, sweeter flavour, or leek for a softer, less sharp one. Chop them finely and cook until tender before adding the other ingredients.