Search Results for "Onion"
Recipe Results 6 of 252 pages
Broccoli Onion Latkes
Broccoli Onion Latkes Ingredients: 3 cup fresh or frozen chopped broccoli florets 1/2 cup diced onion 2 eggs 2 Tbsp. all-purpose flour 2 Tbsp. olive oil Directions: Boil the diced broccoli in a small amount of water for 5 minutes, then drain thoroughly. Break eggs into a medium bowl and beat. Add the flour and
French Onion Fondue
Ingredients: 3 tablespoons Butter 1 1/2 cups finely chopped onions 1/2 cup apple juice 1/2 cup dry white wine or water 1/2 pound (2 cups) Deli American Cheese, shredded 1/4 teaspoon freshly ground pepper Broccoli florets, cauliflower florets, baby-cut carrots, snow pea pods, bell pepper slices, blanched French bread, cubed Directions: Melt butter in 2-quart
French Onion Soup
French Onion Soup Originally published on: May 7, 1998 Ingredients: 1/4 cup butter 6 onions, thinly sliced 1 tsp. sugar 1 Tbsp. flour 1 cup chicken broth 4 cups beef broth 1/8 tsp. pepper 6 slices French bread, toasted 2 cups shredded Swiss cheese 1/2 cup grated Parmesan cheese paprika Directions: Melt butter. Add onions
Homemade French Onion Dip
Ingredients: 1/4 cup unsalted butter 2 medium sweet onions, chopped 1 teaspoon coarse salt 1/2 teaspoon pepper 1 tablespoon light or dark brown sugar 4 cloves of garlic, minced 8 ounces cream cheese, at room temperature 1 cup sour cream Chopped chives, for garnish (optional) Directions: In sauté pan set over medium heat, melt butter.
Best Ever Onion Rings
Ingredients: 3 large onions (about 9 to 11 ounces each), peeled and trimmed 1 cup flour 1 teaspoon paprika 3/4 teaspoon salt 1/4 teaspoon pepper 1 cup nonalcoholic or regular beer Vegetable oil Directions: Cut onions crosswise into 1/2-inch slices; pull apart into rings. (Refrigerate broken or end pieces for other uses.) Combine flour, paprika,
Onion Soup with Cheese
Onion Soup with Cheese Originally published on February 16, 1945. Ingredients: 4 large onions 4 Tbsp. butter or other fat 4 cups meat stock Croutons or squares of toast cheese Directions: Brown finely sliced onions in butter or other fat. Add the meat stock, or bouillon cubes, and boil the soup until the onions are
Onion and Potato Soup
Onion and Potato Soup Yield: Makes 7 cups of soup Originally published on: October 20, 1939 Ingredients: 2 cups chopped onion 2 Tbsp. butter 2 Tbsp. flour 3 cups of freshly boiled potatoes, chopped and heated with 1 cup of the water in which they were cooked and 1 cup of milk 3 cups of
Onion & Egg Hash
Ingredients: 2 tablespoons canola oil 1 white onion, chopped 2 pounds sweet potato, cut into 1/2 –inch chunks 1-1/2 cups small cauliflower florets 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup vegetable or chicken broth 2 tbsp finely chopped chives 4 large eggs Directions: Heat the oil in a large
Homemade French Onion Dip
Ingredients: 1/4 cup unsalted butter 2 medium sweet onions, chopped 1 teaspoon coarse salt 1/2 teaspoon pepper 1 tablespoon light or dark brown sugar 4 cloves of garlic, minced 8 ounces cream cheese, at room temperature 1 cup sour cream Chopped chives, for garnish (optional) Directions: In sauté pan set over medium heat, melt butter.
Raspberry and Caramelized Onion Chutney
Ingredients: 1 medium yellow onion, chopped (about 1 cup) 2 tablespoon extra virgin olive oil 1 cup frozen raspberries 1 tablespoon honey 1 tablespoon apple cider vinegar 1 small apple, peeled and chopped small sprig fresh rosemary, stripped and finely chopped splash of water (about 1-2 tablespoons) Directions: Heat a fry pan over medium heat,
