About 10 minutes, between 1 minute and 6 hr. The time depends on the size and the amount.
| recipe | Amount or size | Time | Heat | Step |
|---|---|---|---|---|
| Caramelized Onion Omelet | 3 large onions, sliced into half-rings | 1 min | Top with the caramelized onion and the cheese, cover and cook another minute, until the cheese melts. | |
| Iraqi Tomato Soup Kubbeh | 1 small onion chopped | 3 min | Heat the oil in a wide pot and sweat the onion in it for 3 minutes, until softened, without browning. | |
| Middle Eastern Yogurt Soup | 1 medium onion, chopped | 5 min | Heat the butter in a small pot over low heat and soften the onion and garlic in it 5 minutes, until soft. | |
| Rishta – Lebanese Lentil and Noodle Soup | 1 large onion chopped | 8 min | Transfer the onion mixture to the pot of the legumes, add the noodles and cook 8 more minutes, until the noodl | |
| Thai Chicken Soup | 1 large onion cut into wedges | 10 min | Cook 10 minutes, until the stock takes on the flavor of the onion, garlic and ginger. | |
| Egg Noodles in Chicken Stock | 1 onion halved | 15 min | In a large pot, heat the stock with the onion, carrot, celery, turmeric, salt and black pepper and bring to a | |
| Vegetable Soup with Chicken, Kohlrabi and Swiss Chard | 1 large onion, chopped | 15 min | Transfer the onion to the pot, along with the carrot, celery and kohlrabi, and cook 15 minutes. | |
| Homemade Gefilte Fish | 2 large onions, chopped | 30 min | In a large pot, cook the water, head bones, onion, salt and pepper for 30 minutes. Strain and keep the stock. | |
| Beef Stock | 1 onion | 6 hr | Skim off the foam, turn the heat down very low and simmer gently for 3 hours. Add the onion, leek, carrot, cel |