<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>RadioGastronomy &#187; Onion</title>
	<atom:link href="http://radiogastronomy.com/tag/onion/feed/" rel="self" type="application/rss+xml" />
	<link>http://radiogastronomy.com</link>
	<description>Pardon the site&#039;s temporary appearance while a few upgrades are made.</description>
	<lastBuildDate>Sun, 25 Jul 2010 20:08:40 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0</generator>
		<item>
		<title>Pissaladiére</title>
		<link>http://radiogastronomy.com/2010/07/25/pissaladiere/</link>
		<comments>http://radiogastronomy.com/2010/07/25/pissaladiere/#comments</comments>
		<pubDate>Sun, 25 Jul 2010 20:08:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Anchovy]]></category>
		<category><![CDATA[Black Olive]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Dough]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Oil-Cured Olive]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Provence]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Supper]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Yeast]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2711</guid>
		<description><![CDATA["It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each." -Peter Mayle, British writer and ex-advertising industry drone, in his famous book A Year in Provence]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/07/25/pissaladiere/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ragoût of Rabbit with Hand-Rolled Sweet Potato Gnocchi, Shiitake Mushrooms, &amp; Pan Jus</title>
		<link>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/</link>
		<comments>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/#comments</comments>
		<pubDate>Sat, 15 May 2010 02:47:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Rabbit]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Gnocchi]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[Parmigiano Reggiano]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Russet Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shiitake]]></category>
		<category><![CDATA[Sweet Potato]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Veal Stock]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2144</guid>
		<description><![CDATA["Ideas are like rabbits. You get a couple and learn how to handle them, and pretty soon you have a dozen." -John Steinbeck, American novelist and writer of one of my most all-time most favoritest books (I have a lot of those), East of Eden]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bacon-Wrapped Roulade of Veal stuffed with Caramelized Onions, Dried Cherries, Brioche Breadcrumbs, &amp; Herbs, Laird&#8217;s Applejack Jus</title>
		<link>http://radiogastronomy.com/2010/02/01/bacon-wrapped-roulade-of-veal-stuffed-with-caramelized-onions-dried-cherries-brioche-breadcrumbs-herbs-lairds-applejack-jus/</link>
		<comments>http://radiogastronomy.com/2010/02/01/bacon-wrapped-roulade-of-veal-stuffed-with-caramelized-onions-dried-cherries-brioche-breadcrumbs-herbs-lairds-applejack-jus/#comments</comments>
		<pubDate>Mon, 01 Feb 2010 19:07:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Family Heirlooms]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Applejack]]></category>
		<category><![CDATA[Austrian]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Breadcrumb]]></category>
		<category><![CDATA[Brioche]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Cherry]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dad]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Jus]]></category>
		<category><![CDATA[Laird's Applejack]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Roulade]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Veal Stock]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1406</guid>
		<description><![CDATA["Mmmmm.....unexplained bacon." -Homer Simpson, Renaissance (Every)Man, beer guzzler, patriarch of The Simpsons family, and die-hard bacon fanatic]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/02/01/bacon-wrapped-roulade-of-veal-stuffed-with-caramelized-onions-dried-cherries-brioche-breadcrumbs-herbs-lairds-applejack-jus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Curried Zucchini Apple Soup with Yogurt &amp; Pomegranate Seeds</title>
		<link>http://radiogastronomy.com/2010/01/24/curried-zucchini-apple-soup-with-yogurt-pomegranate-seeds/</link>
		<comments>http://radiogastronomy.com/2010/01/24/curried-zucchini-apple-soup-with-yogurt-pomegranate-seeds/#comments</comments>
		<pubDate>Mon, 25 Jan 2010 02:28:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Apple]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Exotic]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pomegranate]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shallot]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yogurt]]></category>
		<category><![CDATA[Zucchini]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1338</guid>
		<description><![CDATA["Only the pure of heart can make good soup." -Ludwig van Beethoven, prolific and influential German composer/badass of the late 1700's.  Neither severe tinnitus nor total deafness stopped him from creating some of the most beautiful music the world has ever known.]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/01/24/curried-zucchini-apple-soup-with-yogurt-pomegranate-seeds/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Classic Beef Stew</title>
		<link>http://radiogastronomy.com/2010/01/11/classic-beef-stew/</link>
		<comments>http://radiogastronomy.com/2010/01/11/classic-beef-stew/#comments</comments>
		<pubDate>Mon, 11 Jan 2010 04:43:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Beef Stock]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Juniper Berry]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[Pearl Onion]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1250</guid>
		<description><![CDATA["If things start happening, don't worry, don't stew, just go right along and you'll start happening too." -Dr. Seuss, pseudonym of American writer/illustrator Theodor Seuss Geisel, writer of (hands, like, totally down) my most beloved and revered children's books ever in the history of.....ever]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/01/11/classic-beef-stew/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Classic Beef Stroganoff with Buttered Egg Noodles</title>
		<link>http://radiogastronomy.com/2009/12/04/classic-beef-stroganoff-with-buttered-egg-noodles/</link>
		<comments>http://radiogastronomy.com/2009/12/04/classic-beef-stroganoff-with-buttered-egg-noodles/#comments</comments>
		<pubDate>Fri, 04 Dec 2009 20:54:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg Noodle]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Mustard]]></category>
		<category><![CDATA[Noodle]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Russian]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=721</guid>
		<description><![CDATA["All normal people love meat.  If I went to a barbecue and there was no meat, I would say "Yo Goober!  Where's the meat?"  I'm trying to impress people, here, Lisa.  You don't win friends with salad." -Homer Simpson, lovable carnivore and patriarch of The Simpsons family]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/12/04/classic-beef-stroganoff-with-buttered-egg-noodles/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Pozole</title>
		<link>http://radiogastronomy.com/2009/11/10/pozole/</link>
		<comments>http://radiogastronomy.com/2009/11/10/pozole/#comments</comments>
		<pubDate>Tue, 10 Nov 2009 16:44:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Cotija]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Hominy]]></category>
		<category><![CDATA[Jalapeño]]></category>
		<category><![CDATA[Latin]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Radish]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Southwestern]]></category>
		<category><![CDATA[Stew]]></category>
		<category><![CDATA[Tequila]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=715</guid>
		<description><![CDATA["Bib and napkin, knife and fork, is the only way that I'll touch pork." -Kermit the Frog to Miss Piggy, as he rejects her constant advances yet again]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/10/pozole/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Classic Guacamole</title>
		<link>http://radiogastronomy.com/2009/11/02/classic-guacamole/</link>
		<comments>http://radiogastronomy.com/2009/11/02/classic-guacamole/#comments</comments>
		<pubDate>Tue, 03 Nov 2009 00:17:36 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Sauces, Dips, & Condiments]]></category>
		<category><![CDATA[Avocado]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Dip]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Serrano]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=872</guid>
		<description><![CDATA["I have an enormous amount of trouble trying to get people to come to my place.  I hate it.  I can't tell you how much leftover guacamole I have ended up eating over the years.  I don't even know why I make it in such great quantities." -Michael Scott, Dunder Mifflin's clueless and awkward boss on the American version of Ricky Gervais's brilliant "The Office"]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/02/classic-guacamole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>3-Bean Ground Turkey Chili</title>
		<link>http://radiogastronomy.com/2009/11/02/3-bean-ground-turkey-chili/</link>
		<comments>http://radiogastronomy.com/2009/11/02/3-bean-ground-turkey-chili/#comments</comments>
		<pubDate>Mon, 02 Nov 2009 04:41:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Turkey]]></category>
		<category><![CDATA[Black Bean]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Chili]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Cocoa]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Coriander]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Cumin]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Jalapeño]]></category>
		<category><![CDATA[Kidney Bean]]></category>
		<category><![CDATA[Monterey Jack]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Pinto Bean]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Radish]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Spicy]]></category>
		<category><![CDATA[Tex-Mex]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Tomato Paste]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=697</guid>
		<description><![CDATA["The chili I ate made for an explosive bathroom experience.  I don't know how to put this delicately, but I missed the toilet entirely." -Seth Green, American actor and comedian]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/02/3-bean-ground-turkey-chili/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Classic Pot Roast</title>
		<link>http://radiogastronomy.com/2009/10/20/classic-pot-roast/</link>
		<comments>http://radiogastronomy.com/2009/10/20/classic-pot-roast/#comments</comments>
		<pubDate>Tue, 20 Oct 2009 18:06:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Juniper Berry]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Parsnip]]></category>
		<category><![CDATA[Pearl Onion]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sour Cream]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=719</guid>
		<description><![CDATA["Being American is to eat a lot of beef steak, and boy, we've got a lot more beef steak than any other country, and that's why you ought to be glad you're an American.  And people have started looking at these big hunks of bloody meat on their plates, you know, and wondering what on Earth they think they're doing." -Kurt Vonnegut, Jr., American writer and satirist]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/10/20/classic-pot-roast/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
	</channel>
</rss>
