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The caramelized onions are the best part of the onions.

I can’t believe how good they taste and how easy they are to make.

The only thing you need to do is add a little extra butter, salt, and pepper to them before you cook them. 

I made a batch of caramelized orange and red onions, which are a nice side dish. 

The onions are made from carrots, celery, onion, garlic, ginger, thyme, and garlic powder.

You can use whatever type of onions you have on hand, but you might need to add a touch more to the recipe to get the flavors to pop. 

For a little kick, you can add a bit of cream to the sauce if you like. 

If you want to make this dish with regular onions, you’ll need to use fresh carrots. 

You can either chop the onions up into cubes, or slice them in half and put them in a food processor.

The process can take a while, so you’ll want to wait for the onions to cook through before you add the cream. 

This recipe is super easy, and it makes enough for two people, so I usually make a large batch.

I usually cut the onions into smaller pieces to make them easier to store. 

Make the caramelized chicken breast with the chicken and onions: 1 cup all-purpose flour (about 2 cups) 1/4 cup sugar 1 teaspoon baking powder 1 tablespoon salt 1 pound ground chicken 1 1/2 teaspoons olive oil 1 (8-ounce) package of caramel sauce 1 red onion, chopped 3 cloves garlic, minced 2 cups frozen chopped tomatoes 1 package of crushed tomatoes 2 tablespoons cornstarch 1 pinch ground black pepper 1 large bunch of fresh parsley 1 green onion, thinly sliced 1 yellow onion, finely sliced For the sauce: 1/4 teaspoon salt 2 teaspoons white vinegar 2 bay leaves 1 bay leaf 1 bunch of parsley, finely chopped 1 tsp olive oil Directions: Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.

In a medium bowl, whisk together the flour, sugar, baking powder, salt and pepper.

Set aside. 

Add the chicken to the flour mixture and stir until it is incorporated.

Set the mixture aside.

In another medium bowl or mixing bowl, combine the olive oil, ginger and thyme.

Stir until they are fully incorporated. 

Stir in the garlic and onions. 

Then, add the chicken mixture to the egg mixture. 

Mix until combined. 

Next, add in the tomatoes and crushed tomatoes. 

Bake for 30 minutes, until the sauce is bubbling. 

Remove the baking sheet from the oven and pour the mixture into a small, deep dish.

You want to pour the sauce into the dish as much as possible. 

Cover the dish with foil and leave to cool. 

Once the sauce has chilled, transfer the sauce to a bowl and let it sit for 15 minutes. 

Serve with a side of rice, vegetables, and fresh fruit. 

Ingredients: 1 (2-quart) container of stock (or other stock) 3 tablespoons olive oil