In a frying pan, heat 1/3 cup olive oil and saute
the onions over moderate heat until they begin to turn golden, about 5 minutes.
In a frying pan, heat 1/3 cup olive oil and sautà ©
the onions over moderate heat until they begin to turn golden, about 5 minutes.
Not exact matches
Add the
onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook
over moderate heat, stirring occasionally, until the vegetables soften without browning.
To make the dipping sauce: Melt the butter in a medium frying pan
over moderate heat, and add the sliced
onions.
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.
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.
Cook the
onion with salt to taste in 1 tablespoon oil in a large heavy skillet
over moderate heat, stirring occasionally, until golden, about 10 minutes; then cool.
Add the
onion and half of the spice mixture, cover and cook
over moderate heat, stirring a few times, until softened, about 7 minutes.
Over moderate heat, add oil to a deep pot and combine
onion, peppers, and garlic.
Stir in the
onions, garlic, poblanos, bell pepper, jalapeño, 1/4 cup of the chile powder and the cumin and cook
over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.
Method Cook
onion, bell pepper, garlic, cumin, and salt in oil in a 4 - to 6 - quart heavy pot
over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes.
In a medium saucepan, combine the olive oil,
onions, and garlic, cover, and cook
over moderate heat until the
onions begin to wilt, about 5 minutes.
Add the
onion, garlic and jalapeño and cook
over moderate heat, stirring occasionally, until the vegetables are softened and golden, about 8 minutes.
Add the
onion and cook
over moderate heat until just softened, about 2 minutes.
Toss with tongs
over moderate heat until
onion mixture is incorporated.
Using the same pan (rinse if needed), cook the
onions in olive oil
over moderate heat.
Transfer
onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt
over moderate heat, stirring occasionally, until softened, about 10 minutes.
Add the
onion, celery, and garlic and sauté
over moderate heat until the
onion is golden.
collard greens 1 C. chicken broth 4 C. water 1 - 1/2 C. dried black - eyed peas, soaked and cooked 1 t. cider vinegar In a saucepan, cook
onion, garlic and ham in oil
over moderate heat, stirring occasionally until
onion is pale golden.
1) To make the dip: Melt the butter in a medium frying pan
over moderate heat, and add the sliced
onions.
Cook the
onion in oil in a 3 1/2 - to 4 - quart heavy pot
over moderate heat, stirring occasionally, until the edges are golden, about 6 minutes.
In a medium skillet
over moderate heat cook the
onion and garlic in the olive oil.
Add the chopped
onion, sliced baby portobello mushrooms, salt and pepper and cook
over moderate heat until softened, about 5 minutes.
Add the
onion and sauté
over moderate heat until translucent.
Cook
onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12 - inch heavy skillet
over moderate heat, stirring occasionally, until
onion is well softened, about 6 minutes.
In a small non-stick egg pan
over moderate heat add half the olive oil and once hot, add the potatoes, greens, mushrooms, and
onions.
Add the zucchini,
onion and garlic, season with salt and cook
over moderate heat, stirring occasionally, until just softened, about 10 minutes.
Meanwhile... — Melt a few tbsp of coconut oil and a tbsp of olive oil in the bottom of a large soup pot — Add a chopped
onion, leek, shallot, ginger (2 tbsp), and curry powder (1tsp), and cook
over moderate heat until starting to brown — Add in 1 / 2c white wine (they say dry, I don't know that mine was, but it turned out ok) and let evaporate
In a second skillet, add the butter, apples,
onions and celery and cook
over moderate heat until celery and
onions become tender.
In a medium saucepan, combine the olive oil,
onions, and garlic, cover, and cook
over moderate heat until the
onions begin to wilt, about 5 minutes.
Cook the
onion with salt to taste in 1 tablespoon oil in a large heavy skillet
over moderate heat, stirring occasionally, until golden, about 10 minutes; then cool.