Let the onions wilt and soften.
Place the onions in a cold saucepan.
Strain the meat and onions, reserving the sauce.
Onions are also available in various processed forms.
Onions should be seared and tender.
While the beef is cooking, peel the button onions.
For olives and cocktail onions, avoid the mass-produced store brands.
Next, add the onions and salt, stirring from time to time until they start to colour.
Sweet caramelized onions are mixed with anchovies to top the Provençal tart called pissaladière.
Pearl onions, the smallest white onions, are used for pickling and for martinis.
Remove the bay leaf from the onions and drain the onions, reserving the cooking juices.
Onions Baked in Skins 4 medium onions Coarse salt Freshly ground pepper Unsalted butter.
BE sure to use a very sharp knife when peeling and slicing the onions for the puree of onions.
Large Spanish onions or white onions (which have a high water content and some bite) are best here.
Add onions, and saute over medium heat, stirring occasionally, until onions begin to soften and take on color.
3 For the filling, mix together all the ingredients apart from the onions and chill for one hour, then drain your pickled onions, .
The most common onions are yellow globe all-purpose onions and white onions - the latter are also called silverskin.
For glazed onions I also add water to the pan at the outset with the other ingredients and cook the onions, covered, until they are almost tender before removing the lid and cooking away any remaining water.
Melt the butter in a medium-sized ovenproof pan, add the onions and garlic and gently fry over a low heat for 30-35 minutes, stirring occasionally, until the onions are really soft and a rich dark brown colour.
Yellow onions are hot and pungent enough to make your eyes water; Spanish onions are the largest, with brown skin and a mild, sweet flavour; brown onions are a smaller variety of yellow onion with an even more pungent flavour, making them a good all-rounder.
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