finely chopped onion

30 examples (0.04 sec)
  • If we wish to make it very tasty we fry a finely chopped onion first and add that to it. Cited from The Allinson Vegetarian Cookery Book, by Thomas R. Allinson
  • Place four tablespoons of oil in an iron frying pan and add one-half cup of finely chopped onions. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
  • You can also add some finely chopped onion or shallot. Cited from Cassell's Vegetarian Cookery, by A. G. Payne
  • Add the finely chopped onions and tomatoes and green pepper and cook slowly until the vegetables are soft. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
  • Two cups of boiling water, One-half cup of finely chopped onion, Two-thirds cup of cornmeal. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
  • Fry a small, finely-chopped onion in very little fat. Cited from The Healthy Life Cook Book, 2d ed., by Florence Daniel
  • One and one-half cups of finely chopped onions. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
  • Add four tablespoonfuls of finely chopped onion and shake until the onion is soft, but not brown. Cited from Many Ways for Cooking Eggs, by Mrs. S.T. Rorer
  • Put a piece of butter half the size of an egg into a saucepan and when it begins to bubble add a finely chopped onion. Cited from The Whitehouse Cookbook (1887), by Mrs. F.L. Gillette
  • One-half cup of finely chopped onions, One quart of thinly sliced cold-boiled potatoes. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
  • Fry a finely chopped onion with several strips of bacon, and cut these more finely while frying until the whole is well browned. Cited from Woman's Institute Library of Cookery, Vol. 3
  • Into the fat remaining in the pan put two finely-chopped onions, and cook until a pale yellow; then add two table-spoonfuls of flour, and stir three minutes longer. Cited from Miss Parloa's New Cook Book, by Maria Parloa
  • One and one-half cups of pared and diced potatoes, One-half cup of finely chopped onions, One cup of boiling water. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
  • Take it out, split open and take out the centre bone; sprinkle the inside of the fish with finely chopped onion and parsley, pepper, and salt. Cited from The Art of Living in Australia, by P.E.Muskett
  • Sprinkle with finely chopped onion, cover with French dressing, toss and serve. Cited from The International Jewish Cook Book, by Florence Kreisler Greenbaum
  • Heat one tablespoon of butter in a frying-pan, add a finely chopped onion, and lightly brown for three minutes, then add the potatoes. Cited from The International Jewish Cook Book, by Florence Kreisler Greenbaum
  • Peel nine good-sized mushrooms without using the stems and chop very fine; fry two tablespoons of butter and two finely chopped onions without browning. Cited from The International Jewish Cook Book, by Florence Kreisler Greenbaum
  • One cup of finely chopped onions, Four tablespoons of finely chopped parsley, One and one-half cups of brown gravy. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
  • For seasoning, mix together some finely chopped onion sprinkled with pepper and salt, and a little chopped parsley. Cited from Directions for Cookery, by Eliza Leslie
  • Parboil and then drain three cups of finely chopped onions. Cited from Mrs. Wilson's Cook Book, by Mary A. Wilson
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