Now...
Let's say you have left-over avocado, but no left-over onion;
you do have a tiny unpeeled onion.  Hmmm.

Let's say the only onions you have available are medium-sized?
Decisions.  Decisions.

This brings to mind...  ONION SIZE CHOICES

When you shop, do you (when possible) purchase several exceptionally small onions for a quick raw one-person meal addition (or whatever)?  Do you choose mostly medium onions for optimum quercetin content?  Do you choose large onions to use on busy days when large portions need prepared?

I tend to avoid large onions because they are not as easily manageable.  For example, large onions often need diced via cutting board and a second knife.  Medium-sized onion can (usually) be diced sufficiently well on a plate without my losing grasp of the yet uncut portions. Then again, I rarely trust myself with a very sharp knife.