Given the background description of some cooking related query, summarize the question into a title
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Question: I am cooking for a large group and am trying to do as much as I can in advance. One thing I would love to do in advance is chop several onions. I have done this before with a single onion; I stored the chopped onion in a plastic storage container (sealed with the lid) in the fridge. About 6 hours later, the smell of onions was very strong both in the fridge and on everything that was in the fridge. I can't imagine it with 4-6 onions!What can I do to avoid the smell, not ruin everything in my fridge, but still be able to do the preparation 6-8 hours in advance?

Answer: How can I store chopped onions in the fridge without the smell?


Question: How long does fresh parsley stay good if kept in a refrigerator?

Answer: How long does fresh parsley keep in the fridge?


Question: Is this one of those things that unless you've been taught by an experienced person and you know what you're doing you probably just shouldn't try? If I did want to try, what precautions should I take? Is this a valid cooking method or is it mostly just done as an impressive visual effect?

Answer:
What safety precautions should be taken when attempting to flambe at home?