Simply press the mixture over
sliced onions in a pan and bake until the top is golden and crisp and the onions at the bottom are sweet and caramelized.
Saute
onions in a pan in 1 TBSP of olive oil until golden brown; in the same pan, saute the mushrooms until soft.
Day 2 I
fried onions in a pan, added the leftover chicken, mixed in canned diced tomatoes with cilantro, green chili's and rolled them up, topped with enchilada sauced and mex cheese.
To make the filling, saute the
chopped onion in a pan with the olive oil until translucent, spoon the mushrooms out of the liquid with a slotted spoon and pop on a plate to add in later, strain the mushroom liquid / stock through a fine mesh sieve and pour into the saucepan.
Once brats are browned, place brats on top
of onions in pan, then pour beer over the top.
Spread polenta mixture over carrots and
onions in pan.
Saute
the onion in a pan over medium heat with 1/2 cup (118 ml) of veggie broth and 1/4 teaspoon of salt until it begins to soften, about 4 to 5 minutes.
Standing at the stovetop, my mother would brown
the onions in the pan to a crisp.
Sauté celery and
onions in pan, about 5 minutes.
Once hot, cook
the onions in the pan for 5 minutes.
Sprinkle the flour over the mushrooms and
onions in the pan.
Add spices to beef and
onion in a pan and brown.
Drain the beans, then add to
the onions in the pan, together with the stock, tomato puree, rosemary and paprika.
Place
the onions in the pan and sauté in oil until browned (about 7 minutes).
When oil is hot, place celery and
onion in pan.
Place kale (or cabbage), carrots, and
onions in the pan and sprinkle with olive oil, salt, pepper and Herbs de Provence.
Place butter and
onions in a pan and cook over medium heat until the onions are cooked.Add carrots to the pan and cover with a lid.
Place the peppers and
onion in the pan and let them cook for 2 - 3 minutes.
Preheat your oven to 400 degrees F. Begin by sauteing
the onion in a pan on medium - high heat with avocado oil.
- Sautee
the onion in a pan with 3 tbsp water for a few minutes until it is translucent and tender.
Saute
the onion in a pan over medium heat with 1/2 cup (118 ml) of veggie broth and 1/4 teaspoon of salt until it begins to soften, about 4 to 5 minutes.
Or, caramelize
the onion in a pan, stirring only occasionally, while you're cooking the spelt.
Cook
the onions in the pan at the same time.