Onions

I love to chop up onions. I like the way the juicy ones make it hard to see and make your eyes water. I also like the way you can smell them on your fingertips a day later.

Yes, I know it's weird, but I like to chop up onions.

Plus, they taste good.

I just started eating them raw on hamburgers a couple of years ago.

No other vegetable can add flavor like an onion.

A salute to onions.

 

I always order a hamburger with extra onions. One thing I have to make sure of after chopping onions (or eating boiled crawfish) even hours later when I take off my contact lens to make sure I have washed my hands thoroughly several times. If I don't get every trace of them off my hands it burns like hell when I put my contacts back on in the morning.

Have you ever tried Vidalia Sweet Onions? They are delicious.

 

Yeah, you can eat them raw by themselves. They are indeed delicious.

 

red onion sliced thin in salad

 

That's what I'm talking about. Raw onions are alright but nothing like some good onion rings. I"d probably chow down on my shoe if it was fried with a good dipping sauce. Grilled onions on just about anything are also a plus.

 

I hate raw onions and won't even go near them.

I like the flavor of cooked onions, but I don't like crunching into them. So if I'm eating onion rings, I like for the onions to be thin, not thick.

There's a bar in Dallas called Ben's Half-Yard House (the LSU alumni watching parties are held there), and they put onion rings on their cheeseburgers. It's really good. Chili's also has a Cajun chicken sandwich, where they do the same thing.

 

Sonic does that on their Bacon Cheeseburger toaster sandwich also. It's pretty good for fast food, although probably not quite as good as the place you're talking about.

 

... AND, they're good for you. Onions contain alum, which helps prevent prostate cancer. Whatever ... onions are one of the great foods, especially the afore-mentioned Vidalias. I like them raw or cooked. If I'm cooking something in my George Foreman grill, I'll cut a nice, thick slice of Vidalia, coat it with olive oil and put some seasoning on it, then stick it in the George for about 3 or 4 minutes. Mighty fine!