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Caramelized Onion with asiago

Found 9 recipes

TYPE OF RECIPE

DIFFICULTY LEVEL

SUBCATEGORIES

Caramelized Onion and Asiago Beer Batter Bread

2 tablespoons olive oil 1 1/2 cups onions , diced 1 tablespoon sugar 3 cups flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup asiago[...]

Source: food.com
Caramelized Onion and Asiago Cheese Braid

1 teaspoon sugar 1/2 cup warm water 1 tablespoon active dry yeast 1/4 cup milk 2 eggs 2 egg yolks 1/4 cup vegetable oil 1 1/2 teaspoons salt 3 1/2 cups[...]

Source: food.com

Caramelized Onion and Mushroom Tartlets

1 (8 ounce) can refrigerated crescent dinner rolls 1 tablespoon olive oil 1 large sweet onion , thinly sliced (about 3 cups) 2 teaspoons fresh thyme , chopped[...]

Source: food.com
Caramelized Onion Tartlets

2 teaspoons olive oil 2 small red onions , thinly sliced 2 small yellow onions , thinly sliced 1 tablespoon white balsamic vinegar 1 sheet frozen puff pastry[...]

Source: food.com
Caramelized Onion Tartlets

2 teaspoons olive oil 2 small red onions, thinly sliced 2 small yellow onions, thinly sliced 1 tablespoon white balsamic vinegar 1 sheet frozen puff pastry[...]

Source: myrecipes.com
Caramelized Onion and Asiago Cheese Braid

1 teaspoon sugar 1/2 cup warm water 1 tablespoon active dry yeast 1/4 cup milk 2 eggs 2 egg yolks 1/4 cup vegetable oil 1 1/2 teaspoons salt 3 1/2 cups[...]

Source: food.com
Caramelized Onion and Mushroom Tartlets

1 (8 ounce) can refrigerated crescent dinner rolls 1 tablespoon olive oil 1 large sweet onion , thinly sliced (about 3 cups) 2 teaspoons fresh thyme , chopped[...]

Source: food.com
Caramelized Onion Tartlets

2 teaspoons olive oil 2 small red onions , thinly sliced 2 small yellow onions , thinly sliced 1 tablespoon white balsamic vinegar 1 sheet frozen puff pastry[...]

Source: food.com
Caramelized Onion and Asiago Beer Batter Bread

2 tablespoons olive oil 1 1/2 cups onions , diced 1 tablespoon sugar 3 cups flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup asiago[...]

Source: food.com

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