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magazine grilled flatbreads with caramelized onions
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(74)
Easy
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Master this basic technique and use these jammy, sweet onions in absolutely everything.
4.7
(4.68)
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The only way to make flatbread even better? Grill it.
4.0
(3.97)
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Experience the joy of warm, cheesy cornbread with caramelly bursts of corn kernels.
5.0
(5)
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A shortbread base made with cheddar cheese provides a salty contrast against a chewy caramel in this playful cookie bar that pays homage to Chicago mix popcorn.
5.0
(5)
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The most delicious solution to summer squash fatigue.
4.0
(4.12)
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With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.
5.0
(5)
Quick
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Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.
5.0
(5)
Quick
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Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
5.0
(5)
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This irresistible fall treat is studded with spiced apples and draped in cider caramel.
4.4
(4.44)
Quick
Recipes
Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet.
4.4
(4.39)
Articles
(100)
Cooking
An easier route to golden-brown onions.
Sarah Jampel
Cooking
Pasta. Eggs. Soups. They're all very good friends of caramelized onions.
Alex Delany
Cooking
You only need onions, oil, and a whole lot of patience.
Sarah Jampel
techniques
It's surprisingly tricky to make caramelized onions. Here's what most people get wrong when cooking them.
Danielle Walsh
Cooking
Not all caramelized onions are created equal. Here are the three types you should know, and how to use them.
Alison Roman
techniques
It's just a grilled flatbread, topped with pizza-like toppings, and made without a recipe by columnist Carla Lalli Music
Carla Lalli Music
Videos
(146)
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The key to this onion-garlic dip is in the slow roast for the perfect caramelization. You want to keep the onions and garlic in a mound rather than spreading them out. This will help this steam and soften and not caramelize too quickly.
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Learn the basic steps to creating a next level condiment with this caramelized onions recipe.
Get the recipe: Caramelized Onions
Get the recipe: Caramelized Onions
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To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.
Get the recipe: https://weightloss-tricks.today/recipe/falafel-spiced-tomatoes-and-chickpeas-on-flatbread%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread
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Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallion sauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.
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Join Bon Appétit cover-star Andy Baraghani in the Test Kitchen as he makes grilled scallops with nori, ginger and lime. We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-scallops-with-nori-ginger-and-lime%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">