Not exact matches
Once the onions have started to reduce
in size and start to brown
lightly, cover the
dutch oven and cook the onions covered for 45 minutes, stirring once and awhile.
In a large
Dutch oven (or heavy - bottomed pot), heat the butter over medium heat until it is
lightly bubbling.
First I cooked the sausage until
lightly browned
in a big
Dutch oven with a little olive oil.
For a round loaf, as pictured above, shape the dough into a ball and place it
in a
lightly greased 3 - to 4 - quart
Dutch oven.
In a
lightly greased
Dutch oven (we like Duck Fat Spray) add cooked potatoes.
Lightly brown the reserved fat on medium - high heat
in the
dutch oven to slick the bottom (this piece of fat can be discarded after being browned).
Lightly pick up that ball and «plop» it
in your
dutch oven that you floured just moments ago..
Heat the oil
in a heavy - bottomed pan or
dutch oven, then sautee the potato, onion and carrot until softened and
lightly browned.
Grab a
dutch oven and
lightly sprinkle some flour
in the bottom; then reheat your
oven to 450 degrees F. Return back to the dough blob on your counter — fold over and tuck under, as you work around the dough — you are going to form it into a ball — not too large, maybe around 7 - 8 ″
in diameter.