I sliced the onions as you stated in your recipe but when I finished making as you stated I had a pan of sliced onions.
Not exact matches
For many of us,
slicing and dicing is
as extensive
as it gets for our
onion endeavors.
Some say they are the apple of
onions because some varieties, such
as the Vidalia, are so sweet and crisp that they can be
sliced and eaten raw, according to Sidoti.
As for toppings, substitute whatever you have on hand:
slices of raw red
onion instead of leek or red pepper instead of mushrooms.
1) Peel and cut mango, avocados,
onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12
slices (
as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
Try to
slice the fennel and the red
onion as thinly
as possible.
Thinly
slice the
onion and apples and shred the cabbage
as finely
as possible.
Ingredients: 10
slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces
as whole
as possible / 1/4 C chopped
onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
INGREDIENTS 1 small
onion, chopped 8 oz
sliced cremini mushrooms or other mushrooms of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup dry white wine such
as chardonnay 4 cups beef broth 2 cups of...
As I was storing them in the fridge, it occurred to me that leftover grilled
onions would be the perfect match for two
slices of buttered bread and melty, gooey cheese.
The essentials are cilantro and
sliced green
onion, but almost
as necessary is spicy kimchi (some like it hot), black sesame seeds, lime juice and a soft boiled egg.
Ingredients: 1 medium
onion,
sliced thin 1 large zucchini,
sliced into thin discs 5 small - medium potatoes,
sliced into thin discs 2 Tablespoons of olive oil Sprinkle of garlic powder Salt to taste Vegan Parmesan,
as much
as you like!
Now top each bowl evenly with black beans, shredded cheese, chopped
onions, cilantro, sour cream, and
as many pickled jalapeño
slices as you want (if you are using them).
2 tablespoons OLIVE OIL 2 cups thinly
sliced LEEKS (white part only) 2 roughly chopped
ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such
as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste
n same skillet (reserved with a tiny bit of beef fat and bits) add
onion slices and cook over medium high, stirring
as need, for about 6 to 8 minutes or until softened and beginning to caramelize.
Peel and
slice the
onion lengthwise
as well into strips of the same size.
I baked
slices of pumpkin
as a topping but you could also use zucchini, flat mushrooms, sweet potato,
onion, any root vegetable you like!
An everything bagel topped with cream cheese, smoked salmon, red
onions slices, capers and tomato is the best fast food breakfast that I can think of
as well.
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work
as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green
onions,
sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste
Slice and dice the
onion, carrots, pepper, broccoli, zucchini and tomatoes
as close to the same size
as possible.
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2),
sliced into sticks Carrots (1 bunch),
sliced into stick — about the same size
as zucchini Red
onion (1 medium),
sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
Meanwhile,
slice or chop
onion, and cut pork belly into thin
slices or chop it
as you like.
INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly
sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers,
onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly
sliced freshly grated Parmesan cheese fresh basil, julienned
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch
slices (save the stems for another use)(you can use cremini instead,
as well) 1/2 carrot, finely diced 1 small yellow
onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl
onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
I think next time I'll up the finely diced carrots and
onions, and then instead of pearl
onions I'll throw some
sliced onions in early on,
as I think I'll prefer the texture.
It came together so quickly in the food processor),
as well
as roasted the sweet potatoes and quickly sautéed some thinly
sliced onion, minced garlic and then added spinach.
Then saw your video and realized we had both Italian sausages
as well
as some
sliced onion and mixed peppers I froze.
Add the roast beef to the skillet, and using two spatulas, pull the
slices of beef apart to shred
as it cooks, mixing it with the
onions, until the beef is no longer pink.
- Next, add in the
sliced potatoes, and fold them into the caramelized
onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the
sliced potatoes down into the stock /
onion mixture
as much
as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.
Finely chop the
onion and celery, crush the garlic and
slice the chicken into cubes the same size
as the sweet potato pieces
1 can of drained and rinsed red kidney beans (black beans will work
as well) 1 clove of garlic crushed 1/2 red
onion finely
sliced 1 tablespoon of tamari or soy sauce 1 tablespoon of tomato puree
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more
as needed 1/2 cup chopped rotisserie chicken 1 boiled egg,
sliced 1/2 avocado, diced 2 tablespoons diced sweet
onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
1 pound of porc belly, finely
sliced strips (500 gram)(some people prefer pork leg) 1 spring of green
onion 1
onion, medium size 1 garlic, minced 3 tablespoons of Korean red pepper paste 1 tablespoon of red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup
as you like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of white wine (or any cooking white alcohol) And freshly grounded pepper
extra virgin olive oil, plus more to drizzle 1 yellow
onion, chopped 1 small fennel bulb, cored and
sliced 3 cloves garlic, chopped sea salt and pepper,
as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
2 tablespoons extra virgin olive oil 1 medium
onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth
as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
I used a little basil and a Japanese eggplant (since the size was more compatible), and I threw a little bit of the tomato puree, garlic,
onions and herbs on top of the
slices,
as well.
1/2
onion, finely chopped 2 garlic cloves, very thinly
sliced 1 cup tomato puree (such
as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
I like to sprinkle some thinly
sliced green
onion on such a salad
as well.
Additionally, here is a general list of basic condiments often served with curries worldwide: fried eggplant, tamarind jam, candied coconut, candied ginger, pickled vegetables (such
as onions), mango chutney, grated fresh coconut, grated roasted coconut, chopped peanuts or almonds, grated or
slice hard - boiled eggs, chopped crisp bacon, chopped tomatoes, and salted fish.
Autumn Filling coconut oil or olive oil for frying 1 small red
onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the green leaves
as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such
as serrano, stem removed and minced 1 cucumber, peeled and cut into thin
slices 2 tomatoes,
sliced 1
onion,
sliced into rings 1 1 - inch piece of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
I did try to get my kids to eat them; gingerly
slicing them in half and toasting to perfection before spreading with the blackened
onion cream cheese, but they immediately aired serious grievances
as to their missing bowl of processed sugar and corn.
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and pepper to taste 1 tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can white beans (such
as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white
onion, diced 1/2 cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped fresh flat - leaf parsley 1 teaspoon thinly
sliced lemon zest 1/8 teaspoon crushed red pepper flakes
Two 8 - ounce packages tempeh, any variety * 1 green bell pepper, cut into wide strips 1 red bell pepper, cut into wide strips 1 cup baby carrots 1 medium zucchini,
sliced 1/2 inch thick 1 medium red
onion, halved and thinly
sliced, rings separated 1 cup small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or
as needed to coat ingredients
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled
onion, quartered 3 cloves garlic, peeled peeled
sliced carrot 2» fresh ginger, peeled and thinly
sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such
as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow
onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more
as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish
onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red
onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
2 ounces dried mushrooms (such
as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch
slices 1 medium
onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
Place the burgers on the toasted buns and top with grilled
onion slices and additional barbecue sauce
as desired.
-- Year - Round Autumn - y Chard (saute 1/2 a
sliced onion and a whole
sliced apple until they're both golden brown, add half a bag of rainbow chard, toss in a whole lot of cinnamon and dried ginger, salt and pepper, let it wilt... perfect
as a side, add shrimp to it for a main)
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such
as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly
sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green
onions,
sliced diagonally for garnish