Johnnie’s Hamburgers & Coneys – El Reno, Oklahoma
“In onion is strength; and a garden without it lacks flavour. The onion, in its satin wrappings, is among the most beautiful of vegetables; and it is the only one that represents the essence of things. It can almost be said to have a soul.” ~Charles Dudley Warner, American Novelist In the vividly hued threads that comprise a diverse tapestry of culinary preferences, onions stand as a polarizing ingredient. While some of us hail onions as the backbone of flavor, others recoil at their mere mention. In some cultures, onions are associated with bad breath and are avoided in social settings. This stigma can reinforce negative perceptions, making onions less appealing to those who prioritize etiquette. The fear of “onion breath” can deter people from enjoying dishes containing onions, especially in professional or romantic settings. This concern is not unfounded; the sulfer compounds in onions are released into the bloodstream and exhaled through the lungs, making their presence hard to mask. Much of that paragraph was excerpted or paraphrased from an article titled “Why Nobody Likes Onions.” As an unabashed paramour of the edible, bulbous vegetable with a pungent odor, I love the alliaceous aromas emanating from a kitchen in…
