It’s pretty rare that you’ll want to throw raw onion (or garlic) directly into liquid to cook. In fact… pretty much, just don’t do that. Alliums (the onion and garlic family) taste far better when you cook them before adding them to soups or sauces — the rich, sweet taste of slow cooked, browned onions adds depth and fragrance. In some foods, like french onion soup, friggione, or mujadarra, the onions play a starring role. In others, like many north Indian curries, or some classic sauces, they provide a base for stronger flavours. The process takes a little bit of patience and care — but it’s simple. And definitely worth it.