sauté

How many meals begin just like this? In my kitchen, across the nation, across the pond? There's some ritual in it - warm the pan, swirl the oil, chop the onions, toss them in for a sizzle, sauté to soft or opaque or brown...

Where would we be without onions? And olive oil. That dynamic duo makes or breaks a soup, a meal. A romantic evening.

Generally scorned in their raw state, add some heat and oil and all of a sudden onions are the foundation of good things.

I know people like this. I love people like this. The ones with layers that continue to invite conversation. The ones whose stories make holding back tears impossible. The ones who remarkably and unremarkably transform, when given time, in a hot situation.

Here's to all the good onions out there. May we celebrate your role, versatility, and very good taste.