Cooked low and slow, and with a generous amount of olive oil or butter and generous seasoning, they'll bring real depth to any dish; a pinch of sugar or a spoonful of honey will provide the sweetness that sweated onions would normally bring.
Yes, alliums do often feature, but usually in raw form at the end of cooking, rather than in the actual base of a dish, and you can easily replace them with grated lemon zest or crumbled nori, say; capers work here as well.
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