POT ROAST Put a round of beef into a deep pot, add a small onion sliced, and a cupful of boiling water.
Cook five minutes in boiling water, drain, add a small onion, grated, a pinch of sage, and a cup of water.
Put into a saucepan with a head of celery cut fine, a small onion, and a bay-leaf.
Put a small onion inside, a slice of pork, pepper, salt, and a spoonful of red wine.
When the duck is ready dressed, put in it a small onion, pepper, salt, and a spoonful of red wine.
Remove the skin and cut potatoes size of dice, also a small onion, finely minced.
Put into a frying pan 1 tablespoonful of butter, 1 finely-minced onion (small onion), and fry until a light brown.
Prepare a sauce as follows: Chop fine a small onion and a shallot.
Cut up a small onion, a celery root and part of a carrot into rather small pieces and add to these two or three sprigs of parsley and one bay leaf.
When you are ready to cook the chicken, take all the particles of fat you have removed from it and lay in the bottom of the kettle, also a small onion, cut up, some parsley root and celery.
Throw in with them a small onion to test their goodness; as, if there is a bad or poisonous one among them, the onion will turn of a bluish black while cooking.
Take the livers of half a dozen fowls or other poultry, a dozen mushrooms, a bunch of sweet herbs, a clove of garlic or a small onion, a table-spoonful of butter rolled in flour.
To make “Ushka” prepare first a fine hash of half a pound of boiled pork and beef with one small onion, a tablespoonful of flour, salt and pepper.
Put the bones in cold water and boil with 1 small onion, 1 carrot, 2 pieces of celery and 2 sprigs of parsley, all cut fine.
Lay in the birds; sprinkle with salt and pepper; add 1 small onion and 1 carrot chopped fine.
Add 2 hard-boiled eggs, 1 small onion, a few capers and gherkins chopped fine and chopped parsley.
Brown a small onionminced in a tablespoonful of butter and the same of flour, add a half-cupful of meat broth, a teaspoonful of parsley, salt and pepper and cook long enough to season well.
Brown a small onion in a tablespoonful of butter, and add the kale, seasoning with salt and pepper, add a half teacupful of the water in which the kale was boiled, and let all simmer together for twenty minutes.
In the morning drain, and put them on the fire with a small onion and a gallon of cold water, boil until tender and strain.
Brown a tablespoonful of butter and one of flour together, add a small onion, cut fine; when thick and smooth add enough vegetable stock to make the sauce the proper consistency, season with salt and pepper and strain.
Remove the cobs and add a pint of tomatoes after they are skinned and sliced, a small onion cut in slices, a French carrot cut in dice, a quarter of a green pepper chopped fine, and the grated corn.
Set on a saucepan with half a pint of veal gravy, adding half a dozen leaves of basil, a small onion, and a roll of orange or lemon peel.
Add a pint and a half of weak broth, a small onion, a little grated or finely minced lemon peel, half a tea-spoonful of salt, and a blade of pounded mace.
Another way is to take a quart of young peas, a small onion sliced, two lettuces cut small, and a sprig or two of mint.
Strain the first gravy taken from the roast veal—before the milk is substituted—into a saucepan; add a tablespoonful of butter, and half a small onion, minced.
To one can of tomatoes add a small onion, minced fine.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "small onion" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
