Onions: they can bring tears to the eyes but they're almost an essential in cooking. And they're good for you, though most of us probably don't realise it. That's why Australian Onions has embarked on a campaign to show us how to use them for best results, and why we should use them - every day. It has created a nutrition hub with a range of information sheets, culinary tips and the latest research. Better still, it has some mouthwatering recipes so you'll never again look at onions as boring. They show you what to use them for: When it comes to nutrition, onions are unsung heroes of the vegetable world. Did you know a single medium-sized onion counts as two serves of vegies? Or that onions are a source of vitamin C, folate and antioxidants? Want to know the secret to a good dice? It's there, along with tips for tear-free chopping, how to choose and store, and how to get the most nutrition out of your onions. Take a look HERE If you're tempted to add more onions to your diet, give this tasty treat a try: Ingredients Method 1 - Preheat oven to 210°C, line 2 baking trays with baking paper and grease a 24cm cake tin, lining the base with baking paper. 2 - Brush the cut side of the onions with 1 tbsp of olive oil and season well with salt and pepper then place cut side down onto one of the baking trays and cook in the oven for 35 minutes, until soft when gently squeezed and the bottoms are lightly caramelised. 3 - Toss the pumpkin with 1 tbsp of olive oil, a little salt and pepper then scatter over the second tray and roast for 15 minutes, until soft and caramelised. Set aside. 4 - Once the onions are ready, peel back the skin and arrange on the base of the cake tin, alternating red and brown onions. 5 - In a mixing bowl, combine the flour with a generous pinch of salt, and pepper. In a separate bowl, whisk together the eggs, olive oil, milk, half roast pumpkin, herbs and lemon zest and add this to the flour to make a smooth batter then fold through the feta cheese and remaining pumpkin. Spoon this into the cake tin over the onions. 6 - Bake in the oven for 30-35 minutes, until a skewer comes out clean in the centre, then allow to cool for 5 minutes before removing the sides and inverting the cake onto a serving plate and removing the cake tin base and baking paper. 7 - Serve the cake scattered with extra herbs and a rocket and parmesan salad if desired. Recipe created by Tom Walton for Australian Onions. For more mouthwatering onion recipes, click HERE