I admit it, I do like pickled red onion. I made some the other day. You just slice up the onion, pull it apart and you get these petals and you make a pickling liquid, I make mine sweet and sour.
My mother did a fried vegetable dish called 'stuff.' It's fried potatoes and carrots. Then you add bell peppers, mushrooms and other softer vegetables. At the end you add onion. Then, you steam the dish with hot pepper cheese on the top and it melts down through the dish. It's delicious. It's wonderful.
When I was young, I used to expect Parisians to wear little black berets, to bicycle about with strings of onions around their necks, and to brandish long sticks of bread, just like they used to do in school textbooks.
Stuffing is my favorite food in the world! I actually have been known to go buy stuffing and make it in the middle of summer.
Touring Seoul is like an onion that you keep peeling away layer after layer.
Well if it's outside of New Japan or Ring of Honor, I'm just worried about tacos, mostly. You gotta go corn tortilla, a little steak, a little cilantro, a little onion, and maybe a little salsa. No cheese or sour cream and all that crap.
Cassoulet requires a few ingredients you won't find in the typical supermarket.
I actually haven't had a Chicago-style hot dog.
What exactly are the ingredients of Ranch dressing? Mayo and disappointment?
Onion sauce! Onion Sauce!
No stuffing is complete without chopped onion and celery - they're the building blocks. If you want to deepen the flavor, consider adding leeks, sage, and/or hardy greens.
This is every cook's opinion - no savory dish without an onion, but lest your kissing should be spoiled your onions must be fully boiled.
I always love a side of guacamole with everything.
I do make a really great bolognese, and the key is putting good 'ol wine in there.
I use a lot of citrus for seasoning. There's lemon or lime juice in just about everything, and that balances with salt very nicely. Things like toasted cumin seeds for the beans. The use of fresh herbs like oregano and cilantro.
Cooking is about the ingredients and responding, but risotto, specifically, is about the technique.
I can make a delicious lasagna.
I really love Indian food, especially if you can get it spicy. Any food you can get spicy I really love, and Indian food is just so flavorful: a lot of onion, a lot of garlic.
An onion can make people cry but there's never been a vegetable that can make people laugh.
I like making adobo, because it's easy and it keeps in the fridge for a while. Or I'll make pasta with bolognese - something I can make a big batch of and can keep eating for the rest of the week.
Basically, Walkers are putting real produce into their flavours, so the cheese and onion flavour is actually cheese and onion rather than just flavourings.
It is hard to imagine a civilization without onions.
It doesn't matter how precisely the onion is cut as long as the person chewing it is happy.
So in our pride we ordered for breakfast an omelet, toast and coffee and what has just arrived is a tomato salad with onions, a dish of pickles, a big slice of watermelon and two bottles of cream soda.
I love guacamole and think about it a lot when I'm supposed to be thinking about language.
