Onions & Garlic
1648 recipes found
Sausage Stuffing With Caramelized Onions
Parmesan Cheese Loaf
Garlic Croutons With Parmesan Cheese
Konigsberger Klopse (German Meatballs)
Pasta Alla Genovese
To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it’s little more than onions (lots of them) and beef, simmered until both fall apart. Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly.
Ukrainian Mushroom and Onion Dumplings
Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. “Vushka” means little ears in Ukrainian, and with their curvy whorls, that’s just what they look like, especially when they turn bright red in a bowl of borscht served for Sviata Vecheria, the traditional 12-dish Ukrainian dinner that is meatless and dairy-free. The East Village restaurant Veselka serves the dinner from Dec. 24 to Jan. 6.
Endive, Beet and Red-Onion Salad
Red Snapper Stew With Aioli
Quail With Toast and Liver
Chicken With More Than 40 Cloves of Garlic
Eggplant Caviar And Parsley-Mint Salad Topping
Blue-cheese dressing
New England Codfish Cakes
Three-Lettuce Chiffonade
Watercress Meatloaf
Croutons (Toasted French Bread Slices)
David Tanis's Onion Confit
The French word “confit” usually refers to food that is slowly cooked in some kind of fat. Originally, confit was a method used for preserving meat, typically duck, goose or pork. When stored and cooled in earthenware crocks, a layer of fat on top kept the food from spoiling by sealing out air. Onion confit, on the other hand, is a savory preparation of sliced onions, cooked to a soft, almost melting consistency, often seasoned with salt, herbs, sugar and vinegar for a somewhat sweet-and-sour effect. Sometimes called onion marmalade, a spoonful or two makes a perfect accompaniment to roasted meats. It may also be used to make onion tarts or pizzas, or as a “bed” for baked fish. The mixture will last for a week or so, refrigerated. To use, reheat gently over low heat.
Chicken Roasted With Sage and Lemon
Pizza With Caramelized Onions, Ricotta and Chard
This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.
White-Bean Chili
Cabbage-Walnut Pate
Caramelized Onion Sauce
Onion Tart With Bacon or Olives
A recipe for onion tart with bacon or olives.