Sentences with phrase «cook the onion over»

Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful.

I made a few changes, and cooked the onions over the stove for around 15 minutes, till brown.

In a large stockpot, heat the oil, and cook the onion over medium heat until translucent, about 5 minutes.

Heat 1 Tbsp oil in a fry pan and cook the onion over medium heat approximately 5 minutes until soft.

Remove from the oven and when the tart shell has cooled a little, spread the cooked onions over the base.

Cook onions over medium heat for 10 minutes or until golden brown.

Heat the oil in a large pan and cook the onion over a medium heat for 10 mins to soften.

Not exact matches

Besides the argument over garlic versus onions, some cooks even debate whether or not these ingredients should be sauteed first before adding them to the chili pot.

In a medium sauté pan over medium heat, heat two tablespoons of pork fat and cook onions until caramelized, about eight to 10 minutes (a pinch of granulated sugar will help caramelize the onions).

Allow this to cook over a gentle heat while you de-seed and thinly slice the red peppers, thinly slice the mushrooms and slice the spring onions on a diagonal.

Add the onion, bell pepper, tomatoes, and garlic and cook over medium heat for another 5 minutes.

Add the onion, garlic, carrots, chilli and sage and cook over a low heat for 20 minutes until softened but not browned.

Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent.

Using the same sauté pan as for the onions, melt two tablespoons of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.

Peel and finely slice the onion, then cook this over a gentle heat in a little olive oil until the onion turns translucent.

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

In a large, heavy - bottomed pot, add in olive oil, garlic, and onion and cook until soft and translucent over medium heat.

To make the sauce, add onions, garlic and seasoning to a small saucepan and cook over medium heat until fragrant and the onions become translucent, 2 - 3 minutes.

In a large soup pot heat the butter over medium - low heat and cook the onion, garlic and a dash of salt and pepper 5 minutes, stirring often.

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Add the apples, onions, and salt to the pan and sauté over medium heat, stirring frequently, until cooked down and caramelized.

Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium - high heat, about 5 - 7 minutes.

In a large wok or skillet over medium high heat, add oil and cook onions until tender, about 2 minutes.

While squash is cooking in microwave, sauté the onion and garlic in 1 tablespoon Cabot Salted Butter for 5 minutes over medium - high heat in a large skillet.

In a large pot, heat the olive oil, then add the onion, the garlic and the water and cook over low to medium heat until the onion and garlic are soft and golden.

Place into the pressure cooker, top with onions and peppers, pour tomato sauce and water over everything and add the olives along with some of the brine (liquid from the jar).

Add onion and cook over medium heat, stirring occasionally, until golden but not browned, about 10 minutes.

In a fry pan (skillet) over medium heat, cook your onions in 1 tbls of olive oil until soft, golden and sweet (8 - 10 min).

In a large pot over medium heat, cook 1 tbsp of olive oil and the chopped onion until the onion turns transparent, about 10 minutes.

In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.

Heat the oil in a large pan over a medium heat and cook the onions and mushrooms, stirring occasionally, for a few minutes until starting to soften.

Place onion and garlic in a frying pan coated with cooking spray over medium heat for about 3 minutes, add ground meat / vegan option and cumin and cook until browned, about 10 minutes.

While that cooks, dice the pepper and onion and toss them in a large frying pan, cooking over medium heat for 5 minutes.

In a skillet over medium - high heat, cook the onions until translucent.

Add the onion, garlic, carrot, celery and spices into a medium soup pot, drizzle with a teaspoon water and cook (water fry) over medium heat for 5 - 7 minutes, stirring frequently.

Add onion and cook over low heat stirring occasionally until golden brown, about 20 minutes.

In a 6 - quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Add garlic and onions to pan and cook over medium heat for 5 minutes or until slightly soft, season with salt and pepper.

SAUCE: In a large nonstick skillet, add beef, onion peppers, chili powder and cumin and cook over medium - high heat until beef is browned and crumbled (about 7 minutes) Add garlic and cook for an additional minute.

Cook the onions with 1 Tbsp oil in a stockpot for a few minutes over medium heat.

After the onions have been cooking 10 minutes, stir in the 1/4 tsp salt and continue to cook over med - low heat.

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.

Heat butter in 10 - inch skillet over medium - high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

Pour the vegetable broth over cooked onions / celery and give it a good stir.

1 - pot, with browned ground beef, onions, garlic, carrots, celery, cooked in sweet sour tomato sauce, served over hamburger buns.

Add greens, onion, garlic and cook over medium - high heat until leaves are wilted.

I know, I know, some people are just not fans of onions and I'm married to one of them... hence one of the reasons I was cooking over at my sister's place!

In that same pan, still over medium heat, add garlic, onion, carrot and celery to the pan to cook.