Sentences with phrase «onions in butter»

The smell of cooking (onions in butter, chicken soup, roasting turkey).

Fry onions in butter in a frying pan, then pat the liver dry and fry it in the pan with more butter.

Meanwhile, in a pan over a low heat, very gently soften the onions in the butter and a drizzle of olive oil.

Fry the onions in the butter for 10 mins, until golden.

Heat a large pot on medium and cook the onions in your butter / oil until translucent.

I started out the soup by browning two JUMBO onions in butter, adding a little sugar at the end and letting them carmalize a bit.

Cook the onions in butter in a small saucepan over medium - low heat until tender, about 10 minutes.

Saute onions in butter and olive oil, in batches if necessary, in a large skillet over medium heat for 10 minutes or until tender.

In a large sauce pan cook onions in butter (over medium heat) until soft and translucent.

To add more flavor to it I made a mushroom rösti sauce — essentially just sauteed mushrooms and onions in butter and with few dollops of sour cream to complete this potato rosti dish.

Saute onions in butter and olive oil on medium high heat until tender.

I fully carmelized the onions in butter and bacon fat for 30 minutes instead of the 4 minute cook in the recipe which added a bit more depth of the bread overall.

Saute chopped onions in butter in a large pan until onions are soft.

Sauté onions in butter until soft set aside.

Vegetarian variation: Instead of bacon, sauté the onions in butter or oil.

While the waffles are cooking, sauté the onions in some butter, add some garlic and sauté until golden brown before throwing in the chicken.

I've always carmelized onions in butter for refried beans, and everyone wants my recipe... love your site!

There is something so wonderful that happens when you cook onions in butter.

Most soups I make, and I make a lot of soups, start with sautéed onions in butter and oil and maybe some carrots, celery, and garlic before adding the main vegetable.

Sauté onion in butter in a Dutch oven over medium heat until tender.

Cook chopped onion in butter, in a large skillet until they have caramelized and then puree until smooth.

Sauté onion in the butter over medium - high heat until the onions soften and turn translucent, about 4 minutes.

In a large frying pan, soften the onion in the butter and brown the chicken pieces.

Brown the onion in butter.

Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown.

1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes).

In a large saucepan, cook onion in butter until soft but not browned.

Slowly saute your chopped onion in the butter until it's soft and turning golden brown.

For one half I sauteed red onion in the butter; added garluc salt and some pepper to the batter before pouring into a deeper smaller dish.

And while that is cooking, saute the onion in the butter and olive oil with a pinch of salt until soft.

Sauté the bell pepper and onion in the butter until soft.

In a Dutch oven, saute onion in butter.

Saute the onion in the butter until tender.

Over low heat, in a skillet, cook onion in butter until transparent (just a few minutes).

In a large skillet, saute onion in butter until golden and tender.

Sauté the onion in the butter until it's soft and translucent.

In a hot skillet, sauté chopped onion in butter, stirring until onion is translucent.

Not exact matches

In a skillet, heat the butter and saute the onion and garlic until soft.

Heat the butter in a heavy, deep skillet and gently brown the onion mixture, stirring often.

In a lightly buttered 1 1/2 - quart casserole, combine green beans, onions, diced pimiento, mushroom soup, and green chiles.

4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)

Ever since receiving my copy a few weeks ago, I've been floating on a cloud of cooking inspiration, and I've already made the French Onion Lentil Pots, Roasted Chili Basil Lime Tofu Bowls, Mustard - Roasted Broccoli Paté, Lazy Steel Cut Oatmeal, Fudgy Nut and Seed Butter Brownies (twice), plus the two recipes in this post, all to insanely good results.

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.

Melt butter in a medium saucepan and add in the onions and garlic and saute til tender (5 - 6 minutes).

Place in a buttered ovenproof dish and sprinkle with the ground crispy onions and chilli flakes.

If he's a vegetarian, he'll appreciate these grilled whole, in - husk corn on the cob smothered with a spring - onion butter.

In a 4QT microwave - safe dish (I used a large Pampered Chef Batter Bowl), combine butter, garlic and onion.

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.

I glanced around the kitchen, my onions slowly sautéing in butter but quickly reaching a point of no return, when I spotted my barely sipped Merlot.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.