8 french onion cook new Recipes

unsalted butter, red onions (about 3 lb, sliced thinly), low sodium chicken broth, low sodium beef broth, dry red wine (can use white in a pinch), fresh parsley, fresh thyme, bay leaf, balsamic vinegar, salt, black pepper, baguette , cut on the bias into 3/4-inch thick slices, 2 slices per bowl, sharp provolone cheese (1/16-inch thick ) or emmenthaler cheese (1/16-inch thick), grated asiago cheese

rice, cooked and cold, shrimp, cooked and diced, salt, lemon juice, green pepper , slivered, onion, minced, olive, chopped, cauliflower, fresh and diced, french dressing, pepper, mayonnaise, head lettuce

sour cream, bacon , pieces, ranch dressing, parsley, chopped, shredded cheddar cheese, new potatoes (unpeeled, cooked and quartered ), shredded cheddar cheese, french s french fried onions, melted butter

best quality red wine vinegar, fine sea salt, extra virgin olive oil, garlic, finely minced, new potatoes, red onion, very thinly sliced, a cup of cornichons (tiny french pickles), cut in thin rounds, radishes, cut in small rounds, capers, hard-cooked eggs, diced

new potatoes, cooked and cubed into bite size pieces, summer slicing tomato, diced, kidney beans or 1 (16 oz) can pinto beans or 1 (16 oz) can black beans, drained, avocado, diced, green pepper, chopped, cheddar cheese, shredded, lean ground beef or 1 lb ground turkey, yellow onion, diced, garlic clove, minced, chipotle chile in adobo, diced, taco seasoning mix, water, mayonnaise, milk, french dressing, taco seasoning mix, tortilla chips, crushed (optional), green onion, chopped (optional), cheddar cheese, shredded (optional), black olives, halved (optional)

baby rib lamb chops , frenched (about 2 to 2 1/2 lb), extra-virgin olive oil, minced garlic, minced fresh rosemary leaves, minced fresh mint leaves, fresh squeezed orange juice, essence , recipe follows, salt, grated orange zest, ground black pepper, mint pesto , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993., fresh mint leaves, parmesan, toasted pine nuts, minced garlic, extra-virgin olive oil, salt, fresh ground black pepper