Onion peels are a perfect flavor addition to homemade broth or stock. You can also dry out the peels to create an onion skin ash or powder to sprinkle on top of any dish in need of a little extra smokey flavor. If all else fails, add them to your compost.

When onions are cut, they release a vapor that is a form of sulfuric acid (the root end has highest concentration - so try to keep it intact!). When this compound reaches your eyes, your body cues the waterworks. To avoid crying in the kitchen, try sticking your onions in the fridge for a few minutes until the onion feels cold. Chilling your onions first, will help neutralize the enzymes that cause the tears. If you want to go a step further, position yourself near your kitchen vent or fan while you slice, chop or dice to help suck up any lingering fumes.

Onions should be stored in a cool, dark, well ventilated area to prevent spoiling and developing a bitter taste. The key is to make sure they don’t absorb moisture - which means you should never store them in the refrigerator. Also, keep them away from potatoes, as onions can cause your spuds to prematurely sprout or turn green.