1. Everything starts with an onion
Seriously. I’ve cooked probably over 300 savory recipes of the world. And only about 20 didn’t involve some kind of onion, be it yellow, green, white, red or shallot.
This meant I finally had to learn how to peel and chop those suckers quickly without my eyes tearing up if I was ever going to get dinner on the table on time.
Who knew the simple edible bulb was so completely universal? (Well, aside from people who already knew how to cook.)