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Cibol :: Cibol (n.) A perennial alliaceous plant (Allium fistulosum), sometimes called Welsh onion. Its fistular leaves areused in cookery..

Chive :: Chive (n.) A perennial plant (Allium Schoenoprasum), allied to the onion. The young leaves are used in omelets, etc..

Salad :: Salad (n.) A preparation of vegetables, as lettuce, celery, water cress, onions, etc., usually dressed with salt, vinegar, oil, and spice, and eaten for giving a relish to other food; as, lettuce salad; tomato salad, etc..

Oynoun :: Oynoun (n.) Onion.

Salmagundi :: Salmagundi (n.) A mixture of chopped meat and pickled herring, with oil, vinegar, pepper, and onions..

Haggis :: Haggis (n.) A Scotch pudding made of the heart, liver, lights, etc., of a sheep or lamb, minced with suet, onions, oatmeal, etc., highly seasoned, and boiled in the stomach of the same animal; minced head and pluck..

Chowder :: Chowder (n.) A dish made of fresh fish or clams, biscuit, onions, etc., stewed together..

Shallot :: Shallot (n.) A small kind of onion (Allium Ascalonicum) growing in clusters, and ready for gathering in spring; a scallion, or eschalot..

Nitroglycerin :: Nitroglycerin (n.) A liquid appearing like a heavy oil, colorless or yellowish, and consisting of a mixture of several glycerin salts of nitric acid, and hence more properly called glycerin nitrate. It is made by the action of nitric acid on glycerin in the presence of sulphuric acid. It is extremely unstable and terribly explosive. A very dilute solution is used in medicine as a neurotic under the name of glonion..

Julienne :: "Julienne (n.) A kind of soup containing thin slices or shreds of carrots, onions, etc..

Cepevorous :: Cepevorous (a.) Feeding upon onions.

Lyonnaise :: Lyonnaise (a.) Applied to boiled potatoes cut into small pieces and heated in oil or butter. They are usually flavored with onion and parsley.

Onion :: Onion (n.) A liliaceous plant of the genus Allium (A. cepa), having a strong-flavored bulb and long hollow leaves; also, its bulbous root, much used as an article of food. The name is often extended to other species of the genus..

Root :: Root (n.) The underground portion of a plant, whether a true root or a tuber, a bulb or rootstock, as in the potato, the onion, or the sweet flag..

Rope :: Rope (n.) A row or string consisting of a number of things united, as by braiding, twining, etc.; as, a rope of onions..

Scallion :: Scallion (n.) A kind of small onion (Allium Ascalonicum), native of Palestine; the eschalot, or shallot..

Strong :: Strong (superl.) Affecting any sense powerfully; as, strong light, colors, etc.; a strong flavor of onions; a strong scent..

Alliaceous :: Alliaceous (a.) Of or pertaining to the genus Allium, or garlic, onions, leeks, etc.; having the smell or taste of garlic or onions..

Bulb :: Bulb (n.) A spheroidal body growing from a plant either above or below the ground (usually below), which is strictly a bud, consisting of a cluster of partially developed leaves, and producing, as it grows, a stem above, and roots below, as in the onion, tulip, etc. It differs from a corm in not being solid..

Coat :: Coat (n.) A layer of any substance covering another; a cover; a tegument; as, the coats of the eye; the coats of an onion; a coat of tar or varnish..

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