"Under the earth the miracle happened."
Consider the onion. You probably have a bowl of them in your pantry, or one or two tucked next to the glossy tomatoes or near the garlic. They wait where we leave them, to be peeled and minced, to give a backbone to our next recipe. All this without the fanfare or praise or notoriety we give to others, sometimes purely on the basis of aesthetics. Figs, melted chocolate, well-styled cheese platters and fizzy cocktails come to mind. The onion, by comparison, is plain and ordinary.