I tried this delectable spread in Kentucky of all places. Where can I find it in SF? Are there any restaurants that carry it in their menu? What is it's origin? It might be easy to make, but I don't think that's gonna happen.
Cooking Light's Jaime Ritter and Christopher Michel unveil the sunion, an onion that's supposed to prevent you from crying when cutting into it. The two compare it to traditional onions to find out if they really live to the tear-free hype.