Oh yes, onions are VITAL in so many dishes! I prefer those really hot, ultra-oniony brown onions, too. You can\'t have meatballs without onion, nor spag. bol., a stirfry is bland without onions, lots of onions in casseroles and stews (soups, too, if I made soup), baked onions to go with a roast, finely chopped onion in mashed potato, onion gravy (goes well with sausages or meatballs). I even put grated onion into scrambled eggs, omelettes and quiches.
I like very finely sliced onion rings in a tossed salad, but to pander to wimpy taste-buds, I usually use a red onion for that!
Tonight I\'ll be having fritters made with leftover corned beef - and chopped onions mixed into the batter. Maybe some fried onions on the side.
I grow some of my own onions, but when I need to buy them, I buy in bulk and freeze them sliced or chopped. I think I\'d have a stroke if I ran out of onions!!