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Listen to native speakers pronounce “red onion” in real conversational contexts with synchronized timestamps and subtitles.
Does anybody here make their guacamole in a food processor?some red onion, and then some salt and pepper-- a pinch of salt or two--
some red onion, and then some salt and pepper-- a pinch of salt or two--
And red onion, for something like this, is a pretty comparable flavor.
And red onion.
I can use this red onion that I have.
Thinly sliced red onion.
I can taste the red onion.
And then this is just diced red onion, black beans.
So I'll throw some red onion in there.
You wouldn't necessarily eat the red onion raw, but the shallot you totally could.
This is very, very thinly sliced red onion.
Now let's do an onion, a red onion.
And even at wd~50, we would make red onion sand and soil.
So we're going to pick up a little bit of everything, including the red onion, which I also sliced on the mandolin.
So we're going to add the jalapeno, the red onion.
And I was just trying to mix up the colors a little bit by adding some sweet potato and red onion.
Late summer, ripe tomatoes, all of their wonderful, juicy glory with a spicy red onion, sliced thin, maybe some cucumber
It's a tub of iceberg lettuce with a portion of chicken that's this big, and three olives, and a little ring of red onion.
And we've got some ham on there too, some bread and butter pickles, and some red onion, as well as a little aioli.
I had some sable and I had some Norwegian salmon and I had you know all the accoutrements that, crème fraiche and the capers and red onion and all that kind of stuff.
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