Onions are so versatile. If I had to guess, I’d say I use onions in nearly every dish I make. It is most certainly one of the staples you need in your pantry if you are planning to make quick and tasty meals on the fly. You can thinly slice them to put on top of a Greek salad, you can finely chop them to put them in an omelet, you can dice them to put in a tuna nicoise salad, you can roughly cut them up to throw in a stew, you can make rings to saute until caramelized and lovingly spread over a beautiful steak.
There are so many types of onions to consider. I always have a bag of yellow cooking onions in my cupboard, and 9 times out of 10 I have green onions in the vegetable drawer in my fridge. A nice red onion is always welcome and the favorite of my partner J. Sweet Vidalia’s make great onion rings, and an amazing start to French Onion soup. Small cipollini’s are fantastic in a chicken and dumpling stew or a Boeuf Bourguignon.
Onions are generally inexpensive. Onions usually keep quite well. Suffice is to say I love onions, and would not be caught without some in my kitchen!