The Onion Booty Porn Story

A few months ago, I was watching a video that featured an onion ring being thrown at an onion-bashing woman and a naked woman on a leash. 

This wasn’t just any onion ring, either: The ring had been cooked, but was still quite a bit of meat. 

The video had just been made available on the Onion’s YouTube channel, and I found myself watching it over and over again. 

I was intrigued, because it was only the beginning. 

When I was younger, I would make my own onion rings at home. 

But with the advent of the internet, I’ve seen so many onion rings pop up on YouTube and other video sites that I figured there must be something wrong with them. 

So I decided to give them a try. 

In my attempt to make onion rings from scratch, I wanted something that I could easily freeze, thaw and store in the freezer, and that also served as a cute little appetizer or side dish. 

Luckily, I found a recipe that did exactly that. 

To make a fresh onion ring from scratch is not a quick process. 

It requires a little bit of work, patience, and an understanding of how to cook onions. 

If you’re new to making onion rings out of onion, or if you just want to try them for the first time, then I hope you’ll take a look at this step-by-step recipe. 

(And for those of you who don’t know, this is a video tutorial for the DIY Onion Ring Recipe.) 

 Step 1:  Prepare your onion rings (see video below for instructions) To prepare the onion rings you’ll need a small pot, about 4 inches deep. 

Put the onion in the pot and cook it over medium heat until the onion begins to brown. 

You can use a slow cooker if you want to. 

Once the onions are browned, remove the onion from the pot. 

Using a slotted spoon, carefully remove the onions from the liquid. 

Use a knife or spatula to separate the browned onions from their liquid.  Step 2: Get the onion ring (and the ingredients) ready (the video below has all of the ingredients you’ll be making) Now that you have the onions in the water, you’ll want to prepare the ring by using a fork to peel off the skins of the onions. 

 You’ll need about 1/2-inch of skin of the onion. 

We used two pieces of onion: one piece peeled from a yellow onion, and one from a red onion. 

 Now you’ll have to use a spoon to remove the skins from the onion pieces. 

 If you don’t have a spoon, just slice off the onion skin and the skin of your onion.

You should get about 1-inch thickness of skin. 

 When the onion is removed from the peel, remove all the seeds from the onions, leaving about 1 inch of skin on each onion.

(This is the place where the seeds come from.) 

(Don’t worry about getting the seeds all the way out; they’ll come out in the future.) 

Remove the seeds and cut them into 3/4-inch pieces. 

Then peel off one of the large chunks of onion.

You want to peel the onion off the large piece first, because you don’st want to make a bunch of small pieces.

(For a few reasons: the larger onion is easier to peel, you don’ t want to ruin the flavor of the ring, and you don t want the seeds to get stuck to the skin.) 

 Now peel off all the skins. 

Now use a sharp knife to cut the onion skins from each onion into 3-inch chunks. 

Place the onion on a baking sheet. 

Pour enough water over the onions to cover them all. 

Set the onions aside in a warm place, covered with plastic wrap or a plastic bag. 

 Now, cut each onion slice into 3 pieces and place them on the baking sheet, with the large onion sliced across the top. 

Bake the onion slices at 400 degrees F for 10 minutes. 

After 10 minutes, take off the plastic wrap and place the onions on a plate. 

Slice the onions into 3 to 4 pieces and set them aside in the refrigerator to thaw. 

Make your onion ring! 

You want your onion slices to be about 1 1/4 inches thick. 

Cut each onion piece into 3 segments and cut the pieces into 3 parts. 

Fold each segment into thirds. 

With the sharp knife, cut the top of each onion segment into 3 quarters. 

Take the onion segment from the middle of the 3rd segment and cut it into 1/3-inch segments. 

Next, cut 1/8-inch-thick slices of onion from each segment. 

These are the “meat