#Button Onions

[askwhatsforlunch]

Dried Fruit Lamb Tagine

A deliciously warming stew, this flavourful Dried Fruit Lamb Tagine makes a cheerful lunch on a grey Sunday! Have a good one!

Ingredients (serves 3):

a generous pinch saffron threads

1 cup lukewarm water

2 1/2 tablespoons olive oil

680 grams/1.5 pound lamb shoulder meat

1/2 teaspoon cumin seeds

1 teaspoon Ras-el-Hanout

a dozen button onions

1/2 cup pitted Medjool dates

a dozen soft dried apricots

3 lemons

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1/4 teaspoon ground chilli

a good bunch (6-7 fluffy sprigs) Garden Cilantro 

3 large carrots

4 medium potatoes

1 teaspoon Ras-el-Hanout

1/2 litre/2 cups water

2 large courgettes

2 ripe medium Tomatoes 

1 heaped tablespoon fragrant pure honey

1/3 cup cashews

Place saffron threads in a small bowl. Cover with lukewarm water, and allow to infuse. Set aside.

Heat olive oil in a large Dutch oven or pot over medium-high heat.

Cut lamb shoulder into large chunks.

Once the oil is hot, add lamb chunks to the Dutch oven, and brown, a couple of minutes on each side.

Transfer browned meat to a plate; set aside.

Add cumin seeds and Ras-el-Hanout to the pot, and fry, 1 minute.

Peel and halve button onions, and stir into the Dutch oven, coating in oil and spices. Cook, a couple of minutes.

Then, stir in dates and dried apricots, and cook, 1 minute more.

Halve one of the lemons, and thoroughly squeeze its juice into the pot, to deglaze, scraping the sides and bottom. Add emptied lemon skins to the pot.

Return lamb chunks, along with its juices, to the pot, and season with coarse sea salt, black pepper and chilli. Cook, a couple of minutes, coating into the spices.

Tear the stalks off the Garden Cilantro, and chop finely, along with a few leaves. Stir into the pot, saving Cilantro leaves for garnish.

Peel carrots and potatoes, and cut them into generous chunks.

Top the lamb with potatoes and carrots, and sprinkle with Ras-el-Hanout. Pour in saffron-infused water and plain water, and bring to the boil. Squeeze the juice of another lemon over the vegetables and add its emptied skins to the pot.

Once just boiling, reduce heat to medium-low, cover with the lid, and simmer, 1 hour.

Rinse courgettes and Tomatoes. Cut courgettes into thick slices, and roughly chop tomatoes. Stir both into the Dutch oven, cover with the lid, and cook, half an hour more.

Remove the lid, and increase heat to high.

Transfer vegetables to serving bowl, keeping warm.

Stir honey into the pot, and cook, stirring often, until sauce slightly thickens and coats the wooden spoon.

Spoon Dried Fruit Lamb Tagine to serving bowl, squeeze the juice of the last lemon on top, and serve hot sprinkled with cashews and reserved Cilantro leaves, alongside its vegetables.

[alechans-cutetickles]

🇺🇸:Cutest headcanon for one of my fav charasters,onion cookie and miss circle! U▽U👌💕💕

🇮🇹:Headcanon carino per uno dei miei personaggi preferiti,onion cookie e miss circle! U▽U👌💕💕

[simptasia]

onions in burgers i hate you onions in burgers i kill you

[onionishere]

Despite the fact that many people think that im an art student, in reality im a costume designer

And despite the fact that im a costume designer, i have no idea how to use automated sewing equipment...

[chronotopes]

newly addicted to pickling jalapeños… somebody tell me what to pickle next

[zo1nkss]

I think buttons should make hot dogs out of him. Glizzy Hands .

NONNIE I'M LOSING MY MIND OH MY GOD

10/10 best ask I've ever recieved

[polygondotcomvideoproducer]

to cook IT with. the duck is the one being cooked with the onions

Maybe to you. I live in a cooler world. One with Duck Chef

[hugsohugs]

i think my ideal pikmin onion is 4’s bulb with 1 + 2’s funny lil stick legs. miss those things so bad

[magnoliamyrrh]

.

[askwhatsforlunch]

Mushroom Veal Roast

Hearty and flavourful, this beautifully juicy Mushroom Veal Roast make a deliciously warming meal on a chill Winter day. Happy Wednesday!

Ingredients (serves 3):

2 tablespoons olive oil

a small (685-gram/1.5-pound) veal roast

1 tablespoon unsalted butter

a dozen button mushrooms

1 large garlic clove, minced

1/2 teaspoon dried oregano

a couple of sprigs dried thyme

2 bay leaves

a small onion

2 tablespoons plain flour

2 tablespoons Modena Balsamic Vinegar

1 teaspoon coarse sea salt

1/2 tablespoon freshly cracked black pepper

2 cups water

1 tablespoon demerara sugar

Preheat oven to 180°C/355°F.

In a large Dutch oven, heat olive oil over medium-high heat.

Once hot, add veal roast, and brown evenly, about 2 minutes on each side.

Once browned, transfer veal roast to a plate. Set aside.

Add butter to the Dutch oven.

Dust button mushrooms, and cut them into thick slices.

Once the butter is just foaming, add sliced mushrooms, and cook, 3 minutes. Add garlic, dried oregano and thyme and bay leaves, and cook, another couple of minutes.

Peel and finely chop onion. Stir into the pot. Cook, 1 minute.

Sprinkle in the flour, and cook out, 1 minute more.

Deglaze with Balsamic Vinegar.

Return veal roast, along with its resting juices to the Dutch oven, and season on each side, with coarse sea salt and black pepper.

Stir in water, and bring to the boil.

Once boiling, cover with the lid, and place in the middle of the hot oven. Bake, at 180°C/355°F, for 45 minutes to an hour.

Whilst cutting the roast, return Dutch oven over medium-high heat, and cook, stirring often until sauce thickens. Stir in demerara sugar until completely dissolved.

Serve Mushroom Veal Roast hot, with Bay and Fennel Rice.

[fieriframes]

[Start off with some onions, cook them down, hit it with some garlic, vodka, tomatoes, basil, and heavy cream. Buttons with salt. We'll let that simmer down for about 30 minutes]

[sad0nion]

I was just trying to take pretty pictures but then god jump scared me :(

[rubys-kitchen]

Miso-Glazed Mushrooms

Ingredients

14 oz button mushrooms

1 Tbsp olive oil

1 medium onion, chopped

1/3 cup tamari

2 Tbsp miso paste

2 Tbsp apple cider vinegar

2 Tbsp maple syrup

2 Tbsp water

1 tsp cornstarch

rice (jasmine or basmati)

Instructions

0. Cook rice to serve with your mushrooms.

1. Heat 1 Tbsp olive oil over medium heat. 

2. Add the mushrooms and season with salt. Cook for 10 minutes.

3. Remove mushrooms to a bowl. Drain and rinse pan.

4. Heat the olive oil in a frying pan and cook the onion for 5 minutes.

5. In a separate bowl, mix the tamari, miso paste, apple cider vinegar, maple syrup and water.

6. Add the glaze and cornstarch to the pan. Stir until the cornstarch is dissolved.

7. Add mushrooms and coat in the sauce. Cook until sauce thickens.

[onionisemotional]

Finished this a while ago but weaving the ends is a never ending story

[assigned-marcille-at-breakfast]

also new subplot just dropped? Jury Duty episode coming up apparently lol