Peel onions and cut each one into quarters, keeping onions together.
Place 1 tablespoon of butter and 1 clove of garlic in the middle of each onion.
Double wrap each onion in foil and place on hot coals.
Cook for 30 to 40 minutes.
Carefully remove from coals and unwrap. Season with salt and pepper, then eat.
You can also serve with a Ranch dip or hot sauce.
nd pepper.
Caramelized Onions:
2 tablespoons unsalted butter
Lightly grease a large baking pan.
Peel the onions, cut the bottom level but leave the core intact.
From the drippings (at least 2 T of oil) and brown bits from Recipe #32541 add butter, onions, and garlic. Sautee onions till just turning brown.
Add flour and stir till a light brown roux.
Add water slowly.
Add one can of tomato soup.
Stir and simmer for 20 minutes.
Add Kitchen bouquet for color.
Serve with breaded pork chops.
For this recipe, once you have started the baby onions, go straight to
nd uncut.
Put the onions in a pot and cover
tick pan and saute the onions and garlic until they are
inutes. Stir in the reserved onions, ginger, and garlic and cook
he thigh (see tip in recipe description).
Discarding the half
Saute onions with olive oil (stirring occasionally)
auce: in blender, mix spring onions, coriander, garlic, ginger, all spice
he bell pepper. Quarter the onions.
In pressure cooker pan
edium-low heat. Add the onions and sugar; cook until brown
ew Recipes:
Read the recipe ALL the way through before
brown the ground beef and onions over medium-high heat until
on medium-high heat, saute onions until slightly browned in oil
tReduce heat to medium. Add onions and celery and cook til
alt over chopped tomatoes and onions and let stand overnight.
Dip roast in flour and brown on both sides in oil in a saucepan.
Place meat in slow cooker and top with onions.
Combine soy sauce, water and ginger and pour over the meat.
Cover and cook on high for 10 minutes.
Reduce heat to low and cook for 8-10 hours.
Slice and serve with rice.
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.