An odor of frying wafts at the opening of the page, of oninion in fact, onion being fried, ... - Edit 1
Before modification by heartbreak at 24/09/2009 01:46:44 PM
...a bit scorched, because in the onion there are veins that turn violet and then brown, and especially the edge, the margin, of each little sliver of onion becomes black before golden, it is the juice of the onion carbonized, passing through a series of olfactory and chromatic nuances, all enveloped in the smell of simmering oil.