Oh, the mighty onion! This humble allium adds essential flavor, character, and substance to so much of our food. Onions have been part of our diets for thousands of years, appearing in ancient Egyptian drawings, early Roman cookbooks, and medieval medicinal texts. They were both harvested from the wild and cultivated for their many culinary uses—as well as rent payments and wedding gifts! Ancient mariners ate raw onions to ward off scurvy, and old wives’ tales tell us that onions cure the common cold and help grow hair. Who knew? The most common onions available in the markets are yellow, red, and white. They do differ slightly in flavor and best uses, but they’re mostly interchangeable. Look for onions that are unblemished, firm, and dry to the touch, with no sprouting. Store them in a dry, cool, well-ventilated area away from other produce. One of the best attributes of the …