What a remarkable vegetable the onion is…

As I learnt on an Indian cookery course a few years ago, it’s one of the few ingredient which can bring nearly all the flavours permutations, depending on how and how much you cook it.

Is starts sharp and astringent when raw, softens to sweetness, browns to umami and burns to bitterness.

One of my favourite discoveries has been the Burmese way; half an onion softened at the base of a stir fry and then the other half sliced and added in the final 90 seconds, for some late-breaking crunch and kick.

Today I took my onions slow and sweet with gently bubbled chicken and chimichurri, then later caramelised with celery and carrots as the soffritto base for a main course pasta.

And as with onions, so my moods these last 24 hours… Thoroughly sweated and ultimately browned-off yesterday, after overcooking my week of work. But a sweeter day today, culminating in a golden evening of good food and family board games.

Turn down the burner, and savour and sweetness returns.