About: Caramelized Onion Quiche

Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Caramelized Onion Quiche Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Frenching, or French cutting, onions, refers to thinly slicing onions into strips. 1. * Cut off the root end of the onion, so that cut the roots are cut, but the hard core stays intact. 2. * Make a deeper cut on the other end of the onion. Remove the papery skin. 3. * Standing the onion up, root-side up, cut the onion in half. Then take each half and make thin slices. Slice the onion in a way that keeps the onion segments attached to the root end

Attributes	Values
rdfs:label	Caramelized Onion Quiche
rdfs:comment	Frenching, or French cutting, onions, refers to thinly slicing onions into strips. 1. * Cut off the root end of the onion, so that cut the roots are cut, but the hard core stays intact. 2. * Make a deeper cut on the other end of the onion. Remove the papery skin. 3. * Standing the onion up, root-side up, cut the onion in half. Then take each half and make thin slices. Slice the onion in a way that keeps the onion segments attached to the root end
dcterms:subject	Red onion Recipes Milk and cream Recipes Quiche Recipes Gruyère Recipes French Vegetarian
abstract	Frenching, or French cutting, onions, refers to thinly slicing onions into strips. 1. * Cut off the root end of the onion, so that cut the roots are cut, but the hard core stays intact. 2. * Make a deeper cut on the other end of the onion. Remove the papery skin. 3. * Standing the onion up, root-side up, cut the onion in half. Then take each half and make thin slices. Slice the onion in a way that keeps the onion segments attached to the root end

OpenLink Virtuoso version 07.20.3217, on Linux (x86_64-pc-linux-gnu), Standard Edition
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2012 OpenLink Software