Onions are an indispensable commodity in cuisines the world over. They are highly versatile, lending themselves to a variety of preparations and cooking methods. Onions are underground bulbs related to the lily family. Choose ones that are firm with no soft spots and store them in a cool, dry place. Do not refrigerate your onions, (with the exception of leeks and scallions), unless there is an unused portion, which should be wrapped in plastic first. The sooner you use it the better. Use a very sharp knife to cut your onions and make sure your blade is partially imbedded before applying full pressure. Their moist, smooth exterior is ideal for sliding that dull blade right into your unwitting fingers.

So why do they make you cry? When you pierce an onion you cut its cellular network. A series of sulfur-based compounds are released that instantly combine and recombine in a lightening fast succession of chemical reactions. Sulfonic acid is given off and triggers the tear response when you breathe it in. Sorry you asked?

To highlight the onion’s diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

BAKED STUFFED ONIONS

Two large Spanish onions, peeled and cut in half horizontally. Two oz. bread crumbs One tablespoon grated Parmesan cheese One tablespoon parsley, chopped Extra virgin olive oil, as needed Salt and pepper to taste