Peel medium to small white onions and cook them whole in a small quantity of lightly salted water.
I allow four small onions or two or three medium ones per person.
Cook until extremely tender, allowing all the water to boil away.
Add 1 tablespoon butter and 1 teaspoon sugar for every four to six onions, according to size.
Simmer gently until onions are well browned all over, turning often.
Serve with the brown juice.
nto cubes.
Add mushrooms, onions, garlic, salt, dill, basil, thyme
Trim excess fat from meat.
Rub with salt and pepper.
Put on rack in shallow baking pan.
Roast in preheated slow oven (325\u00b0) for 35 to 40 minutes to the pound or until meat thermometer registers 185\u00b0.
Arrange yams and onions on rack beside pork. Bake for 15 minutes longer, basting frequently with apple juice. Garnish serving platter with spiced pears, if desired.
Makes 6 servings.
In a large skillet
or\twok, stir-fry chicken and white onions in oil until
chicken
is
completely cooked and onions are clear. Then mix
cooked
rice, green onions and mushrooms in skillet with chicken and onions.
If
rice\tis too dry, add 1/4 cup water in skillet or chicken broth.
Sprinkle soy sauce over rice mixture to taste.
Boil onions for 15 to 20 seconds to loosen the skin; drain. Run under cold water.
Cut a small piece from both ends of each onion.
Peel.
Cut an \"X\" in the root end of the onions to keep them from separating.
Put onions in a small pan with 1 tablespoon butter, water and the sugar.
Bring to a boil, then simmer uncovered for about 15 minutes, or until the liquid evaporates and the onions are tender.
Stir in the vinegar, green onions and remaining butter.
Serve at room temperature.
Makes 6 servings.
ablespoons liquid Butter Buds, saute white onions until nicely browned.
Remove
Melt butter; stir in flour, salt and chives.
Add cream.
Cook until bubbly, about 3 minutes.
Spoon cooked onions into a dish. Pour sauce over onions.
Sprinkle with parsley.
Ready to serve.
br>Add the white wine, garlic, stock, and small white beans and simmer
arm platter.
Make the onions: heat a medium nonstick skillet
own.
Add the mushrooms, onions and garlic. Cook over medium
b>small pieces.
Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions
Blend soup and milk
in saucepan. Add peas, onions and pepper. Heat gently, stirring occasionally.
Makes 6 servings.
Boil onions 25 minutes in salted water.
Drain.
Cook next 5 ingredients together and add onions.
Transfer to serving dish. Sprinkle with Parmesan cheese or other shredded cheese.
ven.
Add mushrooms and white onions to Dutch oven; cook until
Place onions and bouillon or broth in a saucepan, covered. Bring to boil and simmer 20 minutes or until onions are tender. Remove onions to shallow baking dish (reserve broth for another use).
Combine sugar, mustard, salt, paprika and melted butter. Mix well and pour over onions.
Bake at 350\u00b0 for 20 minutes.
ontainer, grab a piece of white bread and sop-up the
ater (enough to cover the onions) until tender; reserve 1/2
Chop shrimp in half or thirds, depending on size.
Chop fine and add parsley, green onions, white onions, pickles and celery. Add pinch of cayenne, salt and black pepper to taste.
Fold in mayonnaise.
Serve on lettuce leaves with crackers.
or 30 minutes.
Add white onions and potatoes; sprinkle with remaining
eleriac, parsley roots, carrots, whole white onions, peppercorns, and bay leaf.