Top 45 Onions Quotes

We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate.

Salbitxada is a sharp and lightly sweet Catalan sauce that’s traditionally served with calcots – spring or salad onions, grilled whole, make a good substitute.

The thing about being at home versus being out in the world working is, it’s a whole different vibe. When I’m home with my kids and partner, I will cook – even though she‘s a very good cook. She’s learned over the years. We started with basics, you know, how to saute onions, how to saute mushrooms.

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.

For lunch I like corned beef, white rice and fried onions, which I’ve eaten for as long as I can remember. My father used to make it; now, no one does it like me.

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.

Happy is said to be the family which can eat onions together. They are, for the time being, separate, from the world, and have a harmony of aspiration.

We don’t need a melting pot in this country, folks. We need a salad bowl. In a salad bowl, you put in the different things. You want the vegetables – the lettuce, the cucumbers, the onions, the green peppers – to maintain their identity. You appreciate differences.

I love both garlic and onions, and this word pithily captures the rich tastes of both.

My Mexican specialty is chilaquiles. I make tortillas from scratch, then add garlic, onions, eggs, chopped-up carrots and peppers, Jack cheese, and salsa.

In university, in a vain attempt to stave off the frosh fifteen, I used to melt fat-free cheese over broccoli, onions and cauliflower in the cafeteria microwave. That earned me few friends.

Quinoa is great for lazy day cooking because it’s packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.

When our employees walk in in the morning, they see food. They have to cook. At the restaurants, we chop cilantro, onions, and limes two or three times a day. We make guacamole from fresh avocados.

When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onions are great chopped up or pureed.

Sweet Washington cherries and Walla Walla onions are two of my favorite local treats.

Regular readers will know that curries are my favourite thing, and I wanted to go back to the start and really research the history and philosophy of Indian cuisine, rather than just toasting spices, slow-cooking onions. I was hungry to understand this food that I love so much.

As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.

There are a lot of potatoes in Swedish food. They love their potatoes in all forms, they even put potato puree on their hotdogs. You can order a hot dog that has the frankfurter in it, then you have mustard or ketchup, then potato puree and deep fried crunchy onions.

I meet people to like them, but some are onions to peel and others just blow up like a bomb!

Onions, along with leeks, garlic, shallots and scallions, make up the allium family of vegetables, which can have beneficial effects on the cardiovascular and immune systems, as well as possible anti-diabetic and anti-cancer effects.

My grandmothers are full of memories, smelling of soap and onions and wet clay, with veins rolling roughly over quick hands, they have many clean words to say, my grandmothers were strong.

These managers all know their onions and cut their cloth accordingly.

I grow strawberries, watermelon, onions, you name it.

Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.

Doing the weekly shopping, I stock up on stir-fry kits, Amy‘s meatless burgers, and armloads of onions and garlic. I put onions and garlic in everything.

I lived with a ninja once: a black guy with dreads who smelled like onions and garlic. He had a magic sword. Whenever you touched the sword, he knew about it. I don’t know how.

I can’t stand quitters. My mother is a very strong, determined woman. I was peeling onions when I was seven, but I walked off when my eyes began to sting. She said to me, ‘You start something and you finish it’, and that stuck with me. I’m persistent.

I’m always thirsty when I wake up, so I guzzle a bottle of Smart water before I scramble tofu with onions, peppers and spinach and top it with salsa. I’ve been a vegetarian for years, but I recently became vegan.

I’m Irish, so I’m used to odd stews. I can take it. Just throw a lot of carrots and onions in there and I’ll call it dinner.

I just do my own thing, and my flower continues to blossom like one of those delicious Bloomin’ Onions from Outback Steakhouse.

Gribenes have been referred to as Jewish popcorn or kosher pork rinds. It’s basically chicken skin fried in schmaltz. They’re crispy and mixed with fried onions. I’m telling you, when you have it with chopped liver, it’s the most incredible thing because you get this crunch and this surge of chicken flavor.

I love liver and onions or a roast dinner.

I pretty much eat at home all the time, so it’s either eggs and sausage, scrambled together, throw some cheese on it, or some bell peppers and onions.

In the United States, there is a restaurant called The Outback Steakhouse, and I could survive in there for several weeks at least, sustaining myself on bloomin’ onions and, I’m sure, their legitimate and very Australian cuisine. In the real Outback? I give myself about 14 minutes.

I like to have fish and salad – mackerel, Dover sole or gurnard, and I usually pan-fry it or use the barbecue. I make salad with avocados, tomato, lettuce and spring onions, with an olive oil and red wine dressing.

There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture.

Three of the most beneficial, longevity promoting anti-cancer foods are green vegetables, beans, and onions.

How like herrings and onions our vices are in the morning after we have committed them.

I often want things to make definite statements. If I order onions sliced thinly on my hamburger, I don’t want them to come out sort of medium. But that doesn’t mean it’s a reasonable desire, in all things.

I love those tiny little onions in the spring that are so small they’re almost like a little chive.

I use those medical gloves that fit very tightly and are disposable for all chopping – peppers, onions, garlic, etc. Very Lady Macbeth, I think.

For me, I start at the place that my characters are human. I start at the place that they are onions that are layered and meant to be peeled, just as we as human beings are.

We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.

I have to say I love Dempsey’s Brew Pub & Restaurant. It’s gorgeous with that Camden Yard brick surrounding it, and it just screams Baltimore. I love the Black and Orange Burger that is topped with fresh orange bell peppers, caramelized onions and sharp cheddar cheese.

To this day, I hate walnuts and I hate onions because on weekends when the walnuts and onions were in season, we were out there first thing in the morning and out there until the sun went down topping onions or picking walnuts.