ONIONS
We are blest in this land with onions many galore
And I hope that with these ideas you I don’t bore,
Yours may be different but you will very soon see
All the things I do with the onions, a great delicacy.
Now red onions, that are mainly purple by the way
Are pretty and fine in salads make a colourful display,
Good on sandwiches for they are usually quite mild,
You should not use them if you want the taste to be wild.
The Big Spanish onion is my favourite I deem,
And in many dishes the great gift is often seen,
Stews and casseroles and spicy hor spicy things
And to onion soup that special flavour it brings.
The regular we get in the string-like bag are nice,
They are not expensive and can cut down the price
Of many a meal, you don’t cry so much as you peel,
And the taste in all dishes has the greatest appeal.
The green onions look good and taste zesty too,
They are good for all things, what I like to do
Is chop them up and place on a clam chowder soup,
And hope no one is looking as I take an extra scoop.
Leeks are onions too I am sure that I need not tell,
Many uses for soups and stews it also works well,
But Cock-e-leeky soup made with butter and cream,
If you make it right is part of a dieters sweetest dream.
Healthy for you especially, I’m told, if you work in a mine,
Where there is thick foul dust and lots of dirt and grime,
By uncle used to take a big one like an apple to often eat,
Cuts through the dirt and was, he said, a fancy treat.
(Millicent) Ann Margetson 3 May 2006