Cover and bring to a boil, then simmer for 15 minutes.
Remove brats, increase heat and allow onions to caramelize in the beer.
Toss brats onto pre-heated grill and spray/mist with water to help crisp the skin.
Remove when nice grill marks have formed.
Serve on stadium buns (browned if you'd like), topped with the beer boiled onions, mustard, or your favorite condiment.
Wash onions, trim ends and remove outer layer (keep whole).
Cook in salted boiling water for 30- 50 minutes (depending on size of onions) until soft and onion layers start to 'come apart'.
Drain water, and toss onions w/ margarine, sugar, salt and pepper.
You can make this recipe a day or 2 in advance, store in fridge, and heat up in microwave just before serving.
Saute onions until opaque.
Dredge chicken in flour and salt. Lightly brown chicken.
Add the bouillon cube, thyme, water and 1/2 cup wine.
Cover and simmer 15 to 20 minutes.
To thicken, mix cornstarch in cold milk and add to chicken.
Stir frequently.
Add boiled onions and mushrooms and heat through.
Serve with rice.
Drain liquid from onions into small saucepan.
Bring to a boil, add cornstarch, whisking constantly until thickened.
Add onions, salt and pepper to taste and heat through.
Rinse and drain onions.
Mix water, vinegar, brown sugar, tomato paste and cumin in large skillet.
Stir in onions and raisins.
Bring to a boil.
Reduce heat and boil gently, uncovered, stirring 3 or 4 times, for 15 to 20 minutes or until liquid is syrupy.
Pack in jars.
Cool, cover and refrigerate.
Serve with roast meats, deli meats or poultry.
Drain onions and place in casserole.
Add soup, pimento and sour cream.
Mix well and heat at 350\u00b0 for 20 minutes.
Add sherry just before serving.
n the salt, cayenne pepper, onions, garlic, lemons, Frank's seafood
Boil the dandelion in water in a pot.
Heat oil in a skillet.
Toss in the garlic and onion and stir-fry until the raw smell of garlic is gone and the onion is light brown in colour.
Add the boiled dandelion and stir-dry till dry.
Transfer into a serving plate.
Serve topped with golden brown crisp fried onion rings.
nd pepper.
Caramelized Onions:
2 tablespoons unsalted butter
he meat and carrots and onions. Add enough beef stock or
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.
Cook onions and tomatoes until soft; force through a sieve. Discard pulp.
Add sugar, salt and all but one pint of vinegar mixture.
Make a paste of mustard and vinegar.
Add to mixture and boil down until a consistency of boiled custard.
Grind peppers and add just before turning off the heat.
Pack as usual.
(Use the best vinegar.)
latter.
Clean the green onions, and split each onion down
For this recipe, once you have started the baby onions, go straight to
nd uncut.
Put the onions in a pot and cover
ittle lumps. Add the marinated onions to the dressing. Add in
br>Add the potatoes and onions and cook for 20 minutes
Pre-heat oven to 375 degrees.
Brown the beef in oil.
Remove from pan and set aside.
Drain most of the accumulated fat from the pan.
Saute onions until tender, and then add chopped tomatoes and cook for 2-3 minutes.
Add broth and stir in herbs and seasonings.
Return brown meat to skillet and continue cooking for 5 minutes.
Transfer all ingredients to an ovenproof casserole.
Top with mashed potatoes (scoring them with a fork.) Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes.
Cut the potatoes into bite sized pieces.
In a bowl mix the potato with the salt, turmeric, chilli powder, and the paprika powder.
Heat the oil in a heavy pan and fry the curry leaves for a few seconds, now add the onions, ground mustard seeds and the cinnamon, fry till the onions are golden.
Add the potato, and keep stirring till the onions are also golden and heated through.
Discard the cinnmon stick and sprinkle the curry with the lime juice.
Mix together chicken, lettuce and green onions. Set aside. Brown almonds, crushed Ramen noodles and sesame seeds in butter. Saute and cool.