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This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias.
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This recipe is by Jeannette Ferrary and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Homemade onion soup mix is quick and easy to make without preservatives that are often in the store-bought versions.
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The classic broccoli and cottage cheese cornbread gets extra flavor from chopped sweet onion. Serve it as a side dish with all kinds of meats.
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This quicker onion soup is made with vegetable broth, and flavored with thyme and brandy.
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Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese.
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These fresh spring rolls with imitation crab and vegetables are reminiscent of a spicy sushi roll and make for a quick and easy appetizer.
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Spicy chorizo sausage and lean ground turkey team up in these tasty burgers topped with pepperjack cheese, lettuce, and a dash of lime.
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Here is a recipe David Tanis built out of one he got from the cookbook author Nancy Singleton Hachisu for negi, the long Japanese onion that looks like a leek You could try it with actual leeks, or with spring onions or even scallions in a pinch It’s a bit of a riff on the classic French leeks vinaigrette, but the taste is purely Japanese.
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
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This side dish of corn and green onion is dressed in white wine vinegar, lime juice, and tarragon.