A foundational ingredient in many world cuisines, onions offer a delicious range of texture and taste – whether slow-roasted for a rich, caramelised flavour or used for their tangy freshness in stir-fries and salads.

Most varieties of onions mix well with other members of the allium family, especially garlic and leek. Slowly cooked with butter, oil or white wine – or all three – they are the foundation for gently prepared stovetop classics like risotto or a slow-cooked casserole.

For one of the ultimate low-effort onion recipes, roast the whole, unpeeled bulbs on a baking tray. The sweet, deliciously gooey insides can be separated from their skins and served as part of a traditional roast – or simply as an indulgent snack on freshly toasted bread with crème fraiche, crumbled blue cheese, a splash of balsamic vinegar or fresh tomato and rocket.

Many people are sensitive to cooking onions due to their infamous ability to irritate the eyes. This is caused by liquids stored in the bulb’s cells which are released as minuscule droplets. If you don’t own a special pair of goggles, there are a number of solutions you can try. Chopping under running water reduces the aerosol effect of the juices, and leaving the base intact means you avoid the strongest concentration of those tear-jerking compounds. You can even try putting on the extractor fan and opening the window, which will increase the airflow around the kitchen and keep the irritants away from your eyes. For serious sufferers, consider the variety you choose. You may be able to substitute the stronger yellow or brown types for the typically less pungent red variety.