In the meantime, chop a small
white onion very fine.
Not exact matches
• 1 1/2 pounds
very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon
onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2
onions, quartered and thinly sliced • 10 ounces
white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
As I didn't have any red wine, I used cider, which worked
very well; I made 2 batches, one with red
onions, red wine vinegar and demerara sugar, and one with
white onions, malt vinegar and
white sugar.
1 sweet potato,
very thinly sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers, sliced 1/4
white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp
white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes,
very thinly sliced 1/2 sm red
onion, sliced 1 lemon, cut into 4 wedges 1.
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley,
very finely chopped 3 - 4 green
onions (both the green and
white part) ~ finely chopped or 1/4 cup finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper
1 cup all - purpose flour 1/4 cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses,
very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small
white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to taste
1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1
onion, finely chopped and sauteed until cooked
very well 1 can
white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2 cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter
I love them topped with a fresh salsa of tomatoes, sweet
white onions, cilantro, fresh lime juice and
very good sea salt.
Other odds and ends — all in
very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized
onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and
onion,
very thick pureed
white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4
onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry
white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (
very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
had some yesterday myself - i make mine
very similarly to yours but i use red
onion instead of
white, add some of the lime zest and usually some finely diced jalepeno.
A slice of good - quality
white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon
onion, chopped
very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil
Gazpacho ------ 6 large,
very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1 green bell pepper, quartered 1 medium red
onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2 slices country - style
white bread, crusts removed, chopped salt and pepper 3 tbsp finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil
12 ounces tomatoes,
very ripe and cored 1 medium
white onions 3 medium jalapenos 2 cups long grain
white rice 1/3 cup canola oil 4 minced garlic cloves 2 cups chicken broth 1 tablespoon tomato paste (may omit if using canned tomatoes) 1 1/2 teaspoons salt 1/2 cup fresh cilantro, minced 1 limes
Scallions or spring
onions include a small
white bulb and green tops, and are actually just
very young
onions, harvested before the bulb has swelled.
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic
onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced
very thin 1 carrot sliced
very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup
white wine (Chardonnay worked well.
bottle of beer, divided 1
very large
white (or yellow)
onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red
onions, for garnish
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2
onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black pepper (to taste) SPICY QUESO DIP: 1 small
white onion (
very finely diced) 1/2 red bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup pickled jalapeno slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste)
Ingredients ~ 12 oz Chinese Noodles * 2 tbsp canola oil 1/3 cup cucumbers, cut into thin matchsticks 1/4 cup green
onion, cut into 1/2 inch pieces, plus more for garnish 2 cloves garlic,
very finely diced 2 Tbsp
very finely chopped peanuts 1/4 cup soy sauce 1/4 cup dark rice vinegar (
white rice vinegar also works) 2 - 3 tsp chili oil ** 1 tsp sesame oil 2 tsp
white sugar
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow
onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover
white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (
very thinly sliced) canola oil (for frying) Kosher salt (to taste)
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small
white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted
very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced
onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry
white wine or water 1 pound firm tofu (use
very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting
2 red
onions, julienned Juice of 4 Peruvian limes or Key limes 2
very finely chopped Peruvian chile peppers such as fresh ají panca (or substitute serranos) 2 teaspoons chopped fresh cilantro or parsley 1/4 teaspoon
white vinegar 1 teaspoon olive oil Sea salt Freshly ground black pepper
With a taste profile that yields a tangy, yet subtly sweet flavor profile,
white onions are
very popular in a broad spectrum of culinary dishes especially in Mexican and Southwest cuisines.
Very similar in taste and appearance to the popular yellow
onions,
white onions are slightly crisper with a milder flavor.
1 egg beaten in a large bowl 1 to 1 1/2 pounds lean ground beef (I get mine at a store that has hormone free meats) 1/2 cup finely chopped
white onion or shallots 1/4 to 1/2 cup plain breadcrumbs (start with 1/4 cup - if the mixture looks too moist, mix in more) 1/4 cup catsup or more depending on the mixture 1/2 cup well drained green chiles, or green chile salsa drained
very well and squeezed in a paper towel Ground black pepper and a little salt
BASIC SOFRITO Makes 2-1/2 cups Ingredients: 2 tablespoons extra - virgin olive oil 2 yellow
onions, finely chopped 2 garlic cloves,
very finely minced 4 fresh ají dulce (about 1/2 cup), halved and finely chopped 2 scallions,
white and light green parts only, finely chopped 1 celery stalk (with leaves), finely chopped 1 leek,
white and light green parts only, finely chopped 1 red bell pepper, halved, seeded and finely chopped 2 tomatoes, halved, seeded, and finely chopped
10 oz (1 1/4 cups) any
white fish fillet (check
VERY carefully for any bones, even if the fish is sold as «boneless») 1 tbsp ghee (see method at top of recipe list) 1 small
onion, finely chopped 1 garlic clove, finely chopped 1 tbsp chopped fresh mint pinch ground cumin pinch ground turmeric 1 medium ripe tomato, chopped
A delicious recipe that's easily adaptable to what you've got in the cupboard - I added
onions and chopped anchovy fillets as I had some that needed using, replaced the wholemeal pasta with
white, the chopped tomatoes with passata, and the parmesan with cheddar, and it was still really tasty, and
very quick and simple to make.
Mince (chop
very fine) about a teaspoon of fresh
white onion.
Add about a half cup of
very finely chopped
white onion.