Given the background description of some cooking related query, summarize the question into a title

[EX Q]: I am planning to make a pasta dish and would like to know if adding 1Tb spoon of olive oil while boiling 500 gram of pasta make it sticky. What are the other advantages and disadvantages of this approach?
[EX A]: Does adding olive oil in pasta while boiling make it sticky?

[EX Q]: 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?
[EX A]: How can I store chopped onions in the fridge without the smell?

[EX Q]: I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced tenderloin with a white sauce. I imagine it was cream based but I don't often see this combination.I was wondering if there was hope for throwing together a cream based sauce and if so if anyone had an idea of what base (mother or otherwise) sauce would be a good jumping off point for experimentation?
[EX A]:
Would a cream based sauce go well with steaks?