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I love onions, one of my favorite vegetables to put with nearly anything
The onion ("Allium cepa" L., from Latin "cepa" "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus "Allium".
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Onion
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Susan Christie
Susan Christie is an American singer from Philadelphia, Pennsylvania. She is best known for a minor hit folk song “I Love Onions” (1966) and for her critically acclaimed solo psychedelic-folk album "Paint A Lady" (2006). Early career  A gifted child, Susan Christie met music producer and director John Hill while the two were involved in a junior-high play. Most of her future music was produced in collaboration with Hill, with whom she was also romantically involved. Following high school, the two studied together at Berklee College of Music in Boston, Massachusetts. During this time, they came to the attention of Cameo-Parkway record producer Dave Appell, which inspired both Christie and Hill to begin seriously pursuing music as a career.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Onion
The onion ("Allium cepa" L., from Latin "cepa" "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus "Allium". Its close relatives include the garlic, shallot, leek, chive, and Chinese onion. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion ("Allium fistulosum"), the tree onion ("A." ×"proliferum"), and the Canada onion ("Allium canadense"). The name "wild onion" is applied to a number of "Allium" species, but "A. cepa" is exclusively known from cultivation.
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled". The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.
Vegetable
In everyday usage, vegetables are certain parts of plants that are consumed by humans as food as part of a savory meal. Originally, the traditional term (still commonly used in biology) included the flowers, fruit, stems, leaves, roots, tubers, bark, seeds, and all other plant matter, although modern-day culinary usage of the term "vegetable" may exclude food derived from plants such as fruits, nuts, and cereal grains, but include seeds such as pulses; the term "vegetable" is somewhat arbitrary, and can be largely defined through culinary and cultural tradition. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed.
Albanian cuisine
Albanian cuisine () is a representative of the cuisine of the Mediterranean. It is an example of the Mediterranean diet due to the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are diverse due to the environmental factors such as the geological and climatic conditions, which are suitable for the cultivation of nearly all kinds of herbs, vegetables and fruits. Nevertheless, olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, which has been produced since antiquity throughout the country particularly along the coasts.