As for recent meals... If you look after them, real onions last an incredibly long time. When I say "real onions", what I mean is not something you bought from a supermarket that's been in store for months & months, and consequently go off 3 weeks after you paid for them. I've given up trying to grow the bloody things, but I haven't bought more than the very occasional one in more than a decade.

I get to pick them off the fields after harvesting (gleaning, not scrumping! ;-) ). Or off the road side from what spills when the over-filled trailers behind the tractors going to the storage sheds over the river at the end of my road drop the inevitable few.

I've still got probably 30-odd red onions that are about 18 months old (I've not even started on what I garnered from last years harvest!), so I'm a bit of a "what can I make that involves an onion" cook at the mo. It's not difficult, let's face it! ;-) The last few days, because I've been feeling lazy, have revolved around microwaving:

A) Onion that needs using up;
B) Protein component (properly fried bacon bits, or several thick slices of corned beef that simply melt under heat...);
C) Other veg (handful of home-grown carrots from the freezer, sliced stick of celery, etc);
D) Other flavours (paprika; the spice that's fallen off the biltong (home-made) onto the greaseproof in the fridge; half a can of tom's + herbs, etc)
E) Spud, if I can be bothered to scrub & chop one (yes, home-grown again).

I cheerfully admit to being an impromptu cook. I have maybe 3 dozen cookbooks of one stripe or another. I rarely look at them. "I have this, I have that, I can make a meal..." Isn't that the joy (AND the Art AND the science of cookery?). And I'm in no way cordon bleu. Food should please the nose & the tongue. I do just plonk food on a plate; what does it matter what it looks like? But I only have to feed me, and I am well fed! ;-)