ONIONS.

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Reidy's Bottle Of Grecian

The Unobstructed View
RAW,
FRIED,
BOILED,
BAKED,
DICED,
JULIENNED,
SPANISH,
WHITE,
PICKLED,
DOPIAZA'D,
BHAJI'D,
ON POPPADUMS,
ON TOASTIES,
ON BUTTIES,
IN SOUP,
IN SALAD,
IN STIR FRY,
IN STEW,

EVERY WHICH WAY I CAN FECKIN GET 'EM.

ALL HAIL THE MIGHTY ONION.
AND THE MORE ONIONEY THE BETTER.
 


RAW,
FRIED,
BOILED,
BAKED,
DICED,
JULIENNED,
SPANISH,
WHITE,
PICKLED,
DOPIAZA'D,
BHAJI'D,
ON POPPADUMS,
ON TOASTIES,
ON BUTTIES,
IN SOUP,
IN SALAD,
IN STIR FRY,
IN STEW,

EVERY WHICH WAY I CAN FECKIN GET 'EM.

ALL HAIL THE MIGHTY ONION.
AND THE MORE ONIONEY THE BETTER.

Roasted with a bit if thyme and balsamic vinwgar (y)
 
Shallots are the best onion. Closely followed by the simple yellow/spanish, closely followed by 'red' onions (come on, they are really purple), then green onions (scallions)

All bloody good. So many uses. Yum.
 

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