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| carbonara |
designating pasta that is covered with a mild cheese sauce made up of eggs, bacon, onion, and parmesan cheese. |
| chive |
a small plant whose long, grasslike, onion-flavored leaves are often used as a seasoning. |
| French-fry |
(often l.c.) to fry (potatoes, onion rings, or the like) in deep oil or fat until crisp. |
| garlic |
a perennial plant related to the onion and grown for its strong-smelling, distinctive-tasting bulb. [1/3 definitions] |
| green onion |
a variety of onion that is picked while very young, has a long green stem, and is often eaten raw; scallion. |
| kishke |
beef casing stuffed with meal, fat, onion, seasonings, and the like, then steamed and roasted; stuffed derma. |
| leek |
a plant related to the onion that has broad green leaves and a fleshy, white, cylindrical bulb. |
| rocambole |
a European onion that resembles a lily and bears a cluster of small bulbs used like garlic. |
| rollmop |
a filet of fresh herring rolled around an onion or a pickle and marinated, usu. served as an hors d'oeuvre. |
| scallion |
an onion with a small bulb; green onion. [2 definitions] |
| squill |
the dried bulb of the sea onion, used as an expectorant and diuretic, or the plant itself. |
| steak tartare |
raw ground beef mixed with onion, seasonings, and raw egg and eaten uncooked, sometimes as an appetizer; tartar steak. |
| tunicate |
of or covered with concentric layers, as a bulb or an onion. [1/3 definitions] |
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