Top 50 Onions Quotes

I’ve became a coffee drinker since I gave up boxing. I also love to eat anything cooked by a Jamaican. Carbs like rice, yellow yam, Renta yam, sweet yam. Also salt fish fried with onions.

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.

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 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.

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.

My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic.

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.

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 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.

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

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

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.

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

I love onions. I cook with them all the time.

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.

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.

Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.

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.

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.

My first memory is being taken for Indian food at the Cookham Tandoori on the High Street – I remember the poppadoms, the onions, the chicken tikka.

Onions and bacon cooking up just makes your kitchen smell so good. In fact, one day I’m going to come up with a room deodorizer that smells like bacon and onions. It’s a fabulous smell.

I love a jar of cockles. I love anything in vinegar – beetroot, little silverskin onions, cornichons – I’m forever grazing on stuff like that, fingers in a jar.

After a day of writing, I love nothing more than to go into my kitchen and start chopping onions and garlic on the way to cooking an improvised meal with whatever ingredients are on hand. Cooking is the perfect counterpoint to writing. I find it more relaxing than anything else, even naps, walks, or hot baths.

Organizing ahead of time makes the work more enjoyable. Chefs cut up the onions and have the ingredients lined up ahead of time and have them ready to go. When everything is organized you can clean as you go and it makes everything so much easier and fun.

My mother has told so many times the unbelievable story of how, as a toddler, I would demand raw onions and eat them like apples, I think that, at this juncture, it is a story that just has to be believed.

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

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.

It was dog food. Beef livers with onions in a can. You open it up and it looks like vomit.

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.

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

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

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.

That was like throwing three pickled onions into a thimble!

Learn to cook brown rice with a little salt and butter or olive oil. Learn to boil noodles properly or saute onions right. Once you get those basics down, you’ll be all good and feel more confident.

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.

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.

Heaven is a bowl of creamed herring and onions. Ditto whitefish salad. But the real object of my desire for all things gilled is gefilte fish.

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.

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.

I cannot go to Montreal without going to Beauty’s, my favorite place for breakfast, where I have the Mish-Mash omelet with hot dogs, salami, eggs, green peppers, and onions, and the best banana bread in the world. It’s legendary!

I don’t eat meat, but I do cook it for my sons, so I’m a slave to expiry dates. I have a different approach to vegetables, since they don’t come out of the ground with a best-before sticker. I have red onions in the fridge which are six months old, but I’ll still happily eat them.

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

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.

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.

I love liver and onions or a roast dinner.

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.

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.

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.

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.

To me, onions are the metaphor for kitchen drudgery. Cutting them is hard to do well, and they fight you the whole way.