Arrange the bread slices on a cookie sheet and bake for 8 to 10 minutes, until browned. Remove from the oven and set aside. (Leave the oven on.) Melt the butter in a large saucepan. Add the onions and ...

Lyons, in France, is renowned for its food and also for dishes and sauces made with onions - often described by the term Lyonnaise. Today we'll show you how to cut onions in the Lyon style. The ...

Place the butter in a cast iron pot (cast iron works best as it maintains a steady heat, but any pot will suffice). Once the butter is melted, add the onion, season with salt and pepper, sprinkle over ...

Peel onions, cut into half and slice thin. Cut and slice the leeks into thin slices. Wash the leeks thoroughly. Sweat the leeks and onions together with butter in a large sauté pan over medium heat.

1. First make the Lyonnaise onions. Combine the onions with the beef fat and salt in a heavy-based saucepan and place over a low heat. Add the thyme and gently stew until the onions begin to ...

Q: I would appreciate it if you would provide me with the recipe for Potato Lyonnaise. I remember it consists of parboiled potatoes and lots of sliced onions and salt and pepper, of course.

Every so often, you come across a curious piece of menu jargon. It sounds familiar. It looks familiar. Maybe you’ve even consumed it a time or two. But what the heck is it, really? Great question.

Chef Spencer Minch of Emeril's Delmonico makes a meal of Pan-fried redfish with fingerling potato Lyonnaise, tomato stewed green beans and roasted pepper-shrimp veloute. The recipe looks long, but the ...

1. First make the Lyonnaise onions. Combine the onions with the beef fat and salt in a heavy-based saucepan and place over a low heat. Add the thyme and gently stew until the onions begin to ...