59 vincent oignon Recipes

vegetable oil, lean pork, in small cubes, chopped onions (1/2 medium onion), corn, freshly scraped from ear is preferred (1 ear fresh corn), poblano chile, seeded and thinly sliced (for spicier use greener poblanos, for sweeter use red-ish poblanos), sliced zucchini (1 small zucchini), tomato puree, chicken stock, ripe avocado, peeled, seeded, and diced, grated parmesan cheese, salt , to taste, fresh cilantro stems, for garnish

onion , red ot yellow, peeled & cut in half & sliced thinly, olive oil, sea salt, ground black pepper, bay leaves, rosemary sprigs, soft brown sugar, dry white wine, red wine vinegar, balsamic vinegar

fresh savoy cabbage, washed & trimmed, onions , confit or 2 tbsp onion marmalade, butter, fresh ground black pepper

onion, peeled, butter, beef stock, cognac (or less ), french bread, grated gruyere cheese

yellow onions, thinly sliced, butter, sugar, flour, chablis or 1 cup red wine, beef broth, croutons , made from sliced french bread, swiss cheese, grated, parmesan cheese, freshly grated

beef bouillon cubes, stale bread, spanish onion, water, butter, worcestershire sauce, salt, white pepper, shredded cheese

unsalted butter, yellow onions, halved and sliced thin, salt, water , plus extra as needed, low sodium chicken broth, fresh thyme, bay leaf, dry sherry, ground black pepper, baguette , sliced on the bias into 3/4-inch-thick slices, gruyere or 8 oz emmenthaler cheese, shredded

truffle, truffle, roasting chicken, butter, leeks, white part only, washed well, young carrots, dry white wine, chicken stock, salt, peppercorn, butter, flour, onion, carrot, cold butter, egg yolks, fresh lemon juice, salt & freshly ground black pepper, to taste

dozen large live oysters, peppercorns, salt, ground mace, white wine, cider vinegar, sherry wine, drops tabasco sauce

heads romaine lettuce, garlic, peeled and crushed, olive oil, stale french bread, cayenne pepper, tabasco sauce, sugar, anchovy fillets, diced and mashed (optional), fresh ground pepper, salt, egg, lemon juice (freshly squeezed preferred ), grated parmesan cheese

lump crab meat ( pick through to remove shells ), minced onion, minced celery, minced red pepper, tblsp chopped parsley, mayonnaise, tblsp dijon mustard, bread crumbs ( i use panko ), juice of 1/2 lemon, white wine, egg beaten, baking powder, old bay seasoning, salt and pepper to taste, paprika ( for dusting crab cakes before baking ), melted butter, portabello mushrooms - for serving, jalapeno pepper , seeds removed and diced, my additions : fresh grated parmesan and fresh parsley for garnish

onions (about 5 lb), sliced thin, unsalted butter, all-purpose flour, beef broth, twelve 1/2-inch-thick slices of french bread, toasted, coarsely grated gruyere

butter, onions, roughly chopped, flour, beef stock, salt, white pepper, toast , trimmed of crust, swiss cheese, grated, romano cheese, grated, american cheese, grated, cheddar cheese, grated

tomato, onions, garlic cloves, bouquet garni (of your choice), salt and pepper, fresh basil, olive oil (we like extra virgin), onions (little white ones are good), golden raisin, white wine vinegar, olive oil, bouquet garni (of your choice), salt and pepper, sugar

eggs, spinach leaves, chopped, cantal cheese (substitute cheddar), half-and-half, chopped white onion, cooked crumbled bacon or 1/2 cup chopped country ham, ground black pepper

olive oil, red onion, peeled and thinly sliced, sugar, red wine vinegar, salt and pepper, chopped dried fruit, chopped (raisins, apricots, prunes), red wine

yellow onions, thinly sliced, butter, sugar, flour, chablis or 1 cup dry white wine, beef stock or 2 (10 1/2 oz) cans consomme, plus two cans of water (i usually take the easy way out.), grated swiss cheese (or sliced small), freshly grated parmesan cheese (2 oz)