Thu 10 Jun, 2004 10:07 am
i just spent 5 minutes picking the little pieces of diced raw red onion from my salad, because i don't like the flavor -- especially the aftertaste.
what's your onion opinion?
Onions and garlic are absolutely necessary for cooked food.
You should try my pasta with onions, garlic, eggplant, olives, tomato, origano & basil.
Raw onions I eat with meat - grilled meat.
I doubt I could live without garlic
Onions are okay too though.
Cooked are fine. I won't put 'em in tonight's dinnah.
Onions -- yes! I like 'em in all forms. Favorite is a thick slice of grilled sweet onion on a sammich, but I'll take red onion diced in a salad with lots of red wine vinegar, diced white onion in tuna salad, onions between rice and fish, onions in eggs.
Damn it, I love onions.
i love little bits of raw onion in all kinds of foods - really kicks them into a nirvana-like place.
<<passing ehBeth the onions from my salad>>
Onions are a staple in the kitchen! I couldn't live without them.
I love onions raw or cooked.
A salad is not a salad without onions.
I love onions on a salad. Fresh sLICES, not bits. Bits are for sauces and chili.
Very thin slices of a nice tasty raw onion in a peppery salad with little chunks of fig. great
vidalias, walla wallas, and pennsy sweeties are all ok, but they dont have that oniony bite. They are "dessert" onions
I make a wicked red onion relish which is really versatile. It's sweet, and goes great with game, and in salads.
ooooooh, paradise in South Carolina one spring was finding vidalia onion greens. they just caramlized amazingly.
hamburger's late brother used to love to have open-faced sardine sandwiches on hearty rye with nice thick slices of raw onion. i still recall going to visit him and my aunt when they had the hong kong flu (30+ years ago ?) - he was in the kitchen, barely able to sit upright, having sardines and raw onion on rye - with lots of freshly ground black pepper
ohhhhhhh that's making me hungry
Not only do I love raw onions -- I can crunch a wedge just like an apple -- but the stronger the better. There is some variety of Texas onion bred in the Texas A&M labs and cultivated in the Rio Grande Valley and sold in all the markets here that is just almost not even an onion, it's so weak.
Garlic. Love the stuff.
I've gotten to where I use so much garlic in things that I just bought a garlic press so I can eat more of it.
They're also quite good for you.
Vitamon C, fiber, bioflavonoids, antioxidants -- you'll do your heart a favor if you work some in, Rege.
Love onions. I grate a little raw onion into my bruschetta recipe.... yum.