Pour vinegar
mixture over onions, cover with lid and let sit at room temperature for at least 1 hour.
Bring the remaining ingredients to a boil in a pan and
pour over the onion mixture, leaving no head space, and cover.
Once or twice during this time, spoon some of the liquid from the bottom of the baking
dish over the onions.
Drizzle butter, 1 teaspoon salt and 1 teaspoon pepper, brown sugar and
thyme over onions and toss.
Pour vegetable
broth over the onion mixture; add tomatoes, 1 tablespoon basil, maple syrup, and red pepper flakes.
Stir in salt, pepper, cinnamon and nutmeg and stir to coat
spices over onions for 30 - 60 seconds until fragrant.
Sprinkle
flour over onion mixture and stir frequently to toast and form a paste, about 2 minutes.
Layer the potato, zucchini, yellow squash, and tomato in the
dish over the onion and garlic in an alternating pattern.
Three large grilled chops Marinated in yogurt, ginger, garlic, tandoori spices,
served over onions, and peppers.
Drizzle a bit of
oil over the onion chunks, and sprinkle with some salt and pepper - if you put them in the bowl with the chicken and peppers, the layers will not stay together.
Brush remaining sriracha BBQ sauce over the thin crispy crust, layer caramelized onions over the sauce, next arrange pieces of the BBQ
tofu over the onions, sprinkle the moxerella cashew cheese over the whole pizza, sprinkle with the chopped cilantro.
First a dry rub of brown sugar, paprika, salt and pepper is patted all over the meat which is then placed
over onions in the pot.
We rave over badass budget blenders,
weep over onion choppers and try every nonstick pan on the market.
After 10 minutes, sprinkle some
salt over the onions, and if you want, you can add some sugar to help with the caramelization process.
Layer the broccoli florets and red pepper
strips over the onion and without stirring, cover and cook for 5 minutes more.