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This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
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The perfect accompaniment for a Gibson martini.
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It’s just a martini with an onion instead of an olive.
Ingredients: vodka, vermouth, cocktail onions
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Tired of regular or canned string beans? Here's an easy way to flavor up those veggies! Even my string bean hating roommate loves these!
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This warm, sweet-spicy goat cheese dip is an easy alternative to a cheese plate.
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Swiss raclette, the dish of gently melted cheese (also named raclette ) that is served with boiled potatoes, air-dried beef, and cornichons, inspired this more accessible version that uses easy-to-find, quick-to-melt Brie.
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At L.A. Bento in Los Angeles, chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onions. This streamlined version with black beans and jarred cocktail onions is tasty, too.
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Get Bloody Bull Cocktail Recipe from Food Network
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A variation on the classic martini, the Gibson mixes gin and dry vermouth together and garnishes the cocktail with a cocktail onion.
Ingredients: gin, vermouth, ice, pearl onions
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The Vietnamese accents here come from Sriracha (Southeast Asian chile sauce) and sweet-salty pickled onions.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Whole onions are stuffed with a chicken bouillon cube and a bit of butter, wrapped in foil and grilled to perfection. A sprinkle of cumin or garlic would add a nice touch.
Ingredients: onions, butter, chicken bouillon