When
the onion turn light golden, add the paste you just ground.
Not exact matches
In a large soup pot, saute the yellow
onion and the fennel in the olive oil for about 8 minutes, or until just starting to
turn light brown.
Add
onion and rosemary, cook until
turning light brown, then add leek, carrots, sweet potato and romanesco.
Add
onions and saute until softened, and bottom of pot has begun to
turn light brown, about 5 minutes.
Once the oil appears to shimmer, add the
onions and stir - fry them until they start to
turn light brown around the edges, 3 to 5 minutes.
So fry it till
onion pieces
turns to
light brown.
Stirring frequently cook the
onions and flour mixture until the flour is no longer white and
turns a
light brown color.
Add the chopped
onion and fry till they
turn light brown.
salt, and cook, stirring occasionally, until the
onion softens completely and
turns light brown, about 6 minutes; add 1 or 2 Tbs.
When
onion has softened and is starting to
turn brown, add garlic and sauté for 30 to 60 seconds until garlic
turns light golden.
Add remaining 1 1/2 tablespoons oil in same kadai and sauté chopped
onion until it
turns light brown.
Add
onion paste and bay leaf and sauté until
onion paste
turns light brown for approx. 4 - 5 minutes.
Add the
onion paste to the pan and saute over medium heat until the paste
turns light golden in color.
Add
onions, and fry for about 5 minutes or until they
turn light brown, stirring to prevent burning.