Always have garlic powder and 3-6 heads of garlic in my kitchen and I am not above roasting a couple of them heads at a moments notice so I can toss roasted garlic into anything.
I like every month or two buying a pound of onions, run em over the mandolin and spend an afternoon doing a nice slow caramelize on em. Reduce em down to a cup or so of dark brown amazingness, toss it in the fridge and add into a bunch of food just like I do roasted garlic.