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1 Thinly slice onion and cut carrots into 1x4cm batons.
2 Peel or slice onions in water and you will not shed tears.
3 Add a sliced onion and boil for three quarters of an hour.
4 Toss the chicken and sliced onion together in a large non-reactive bowl.
5 Remove the ham and use the fat to soften a sliced onion .
6 Fry some sliced onions in butter until soft; add the noodles.
7 Add the sliced onion and cook for 20 minutes at a low heat.
8 Add sliced onions and saute until translucent, add ginger-garlic paste and cook well.
9 When very hot, carefully add a third of the sliced onion .
10 Brown the lamb and 1½ cups sliced onions as in the master recipe.
11 The cook was slicing onions , the knife so fast it was a blur.
12 Then add the sliced onion , chopped turkey, potato, salt, and pepper.
13 Put the butter in a frying pan and brown the sliced onion in it.
14 Put the fat and sliced onion in a frying pan.
15 Soften the sliced onions gently in the oil, but do not let them color.
16 Cook a small handful of thinly sliced onion in butter for about three minutes.
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