First, let's talk to the onion-haters out there: Can you just leave them out when cooking, or is there something else you can use that will give you the same texture?

Well, if onion is the main ingredient in a dish - an onion tart or onion soup, for example - then don't bother making the recipe, because there isn't another ingredient that even comes close to the exact texture or taste of an onion. But if you're cooking something like chili, where onion is used as an aromatic - the backbone or base flavoring of a dish - you can omit the onion. Just saute other aromatics instead, such as celery, fennel, carrots or garlic.

OK, now on to the rest of us - the onion-lovers in the world. This supporting vegetable deserves the spotlight. Bad breath aside, onions have so much potential, and make such a difference in aromatic recipes.

There are two main classifications of onions: the green onion (or scallion) and the dry onion. Green onions are often eaten raw on salads or used as a garnish. You can cook or bake with them, but their flavor becomes so mild that it's hard to know they are present (which might appeal to the aforementioned onion-haters). These are available and great in flavor year-round. They must be stored in a plastic bag in the refrigerator.

But for the more versatile dry onion, here's a little onion know-how: This vegetable is best in the fall months. It's important to know how to choose a good onion, how to store it, and how to chop or slice it:

Choose firm bulbs with shiny, tight skin.

Store them in a cool dry place. Onions can last for several weeks (if not months) without compromising their taste or nutritional value. However, once you cut an onion, wrap whatever portion you don't use in plastic wrap, and put it in the refrigerator. It will keep about 4 days.

Peel the outer skin, but leave the root intact to bind layers during chopping.

Slice or chop using a sharp knife, which will help cut back on tears. Some say "the sharper the knife, the less you cry." Peeling the onion under running water can help a little if the onion is really bothering your eyes. And, you could also try freezing the whole onion for about 20 minutes before you cut into it. That always works for me!

It's also good to learn about onion types because some are more appropriate for certain recipes than others:

Red onions are sweet and spicy - ideal for both eating raw and simply grilled or broiled. They are wonderful in chicken dishes, fresh salads. They are terrific in taco salad!

Yellow onions are balanced between sweet and spicy and are all-purpose for cooking. Sweet yellow onions, such as vidalias or Walla Walla Sweets, are perishable and should be refrigerated for longer storage. These are superb for making onion rings. If a recipe just says "chopped onions," buy the "yellow"onions. 88% of all onions eaten are the yellow onion.

White onions have a sharp tang, but mellow with slow-cooking. Use them to make chowders.

Finally, (and this is especially addressed to our onion-hating friends), it is worth our while to learn to like onions, or at least tolerate them, because of their many health benefits:

Onion is effective against many bacteria including Bacillus subtilis, Salmonella, and E. coli.

The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis.

Onion extracts are recognized for providing relief in the treatment of coughs and colds, asthma and bronchitis. Onions are known to decrease bronchial spasms.

Onions are a very rich source of fructo-oligosaccharides which stimulate the growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon.

Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. They are a rich source of flavonoids (substances known to provide protection against cardiovascular disease) and are also natural anticlotting agents since they possess substances with fibrinolytic activity and can suppress platelet-clumping.

Rich in a variety of sulfides, onions provide protection against tumor growth, especially in stomach cancer.

Western Yellow, New York Bold, and Northern Red onions have the richest concentration of flavonoids and phenolics, meaning these varieties have the greatest antioxidant and anti-proliferative activity. The mild-tasting Western White and Vidalia onions have the lowest antioxidant content and lowest anti-proliferative activity. So we might want to avoid the less pungent, milder onion varieties, since the onions with a stronger flavor and higher astringency show superior health-promoting properties.

So considering the taste factor that onions add to dishes, and the health benefits onions add to life, I have to agree with the late chef and cookbook author, Julia Child: "It's hard to imagine civilization without onions."