sweasel.com

Too far South, her Stoatliness means. It’s a day length thing. Apparently the variety she likes will bolt when grown this far South unless you use heat treated sets (which I do).

Horrible things, onions. Fussy little buggers too.

Have y’all ever tried any Vidalia sweets? I realize that might be difficult to get on your side of the Pond, but…
https://www.vidaliaonions.com/
They are a spring onion that becomes available in May.

Those onions are beautiful! Are they red? I’m glad someone harvested onions this year. We didn’t get any, and last year was a failure, too. And no garlic.

I like ’em—raw or cooked. Though I think creamed onions may be a crime. We always served fresh green onions with pinto beans and cornbread when I was growing up.

You might get in trouble for an onion cannon I guess. But you could keep those sheep in check.

https://www.artofmanliness.com/skills/how-to/how-to-make-a-potato-cannon/

Onions. If we haven’t sliced or diced at least one onion every day there’s a better than average chance we’re not cooking.

So green onions in your salad?

Oh, sliced raw sweet onion, lime juice, some salt. Let it sit for 20 minutes or so. Appetizer.

Yes, they’re a lovely dark red.

Onion soup is a great idea, but you’ll also want to consider making a beeeeeeg batch of caramelized onions. And yes, there are no shortcuts, no matter what the intarwebs tells you. Correct, unfettered, rich and sweet/savory caramelized onions take about 4 hours. 10 pounds of onions will cook down to an amazingly small batch. You can put this stuff on everything, eggs, sammiches, soup, potatoes, steaks/burgers. That’s if you can resist the urge to just eat it straight (I kid you not). Of course, you can stick it in freezer-weight ziplocks in small portions and it will keep frozen for months.

Hint – use a food processor to slice the onions, and do them in your 20 liter pot you use for making beer.

Oh… now I want an egg&onion sandwich.

Mmmm. Pickled red onions make everything better, especially fish tacos. Slice them wafer thin on a mandolin, and cover them in a mix of 1/3 vinegar from a jar of pickled jalapenos, 1/3 rice wine vinegar, and 1/3 red wine vinegar. Let them get all good and pickley for a day or two in the fridge, and then have at ’em. Quite literally, good on everything . . .

I have a similar relationship with onions.

I’ll get fresh onions on an in’n’out burger, three hours later I’ll be in agony thinking, “I shouldn’t have had that soda.”

’cause, you know, soda’s bad for you and onions are vegetables! Can’t be the vegetables.

Moved to Koreatown when I was a young adult and had such strong reactions to bok choy I thought I was dying, but I didn’t realize it was bok choy for better than a decade after. (Stopped eating it when I left Koreatown and it was only when I had it again that I put 2 and 2 together.)