In a large soup pot, heat olive oil over medium heat. When the oil is shimmering, add the diced onion and cook until soft and ...

1. In a large soup pot over medium heat, heat the oil. When it is hot, add the onion and cook, stirring occasionally, for 6 minutes. 2. Add the cabbage, celery, carrots, thyme sprigs, salt, and ...

Directions Step 1: Saute the aromatics in the pressure cooker. Select the saute setting on a 6-quart electric pressure cooker ...

Heat the olive oil in a soup pot over medium-high heat for about a minute. Add the onion, sprinkle with 1 teaspoon of the salt, and sauté for about 5 minutes to begin to soften it.

2 tablespoons chopped fresh dill. 1 large garlic clove, pressed or grated. Directions. In a 5 1/2-quart Dutch oven or large soup pot over medium-high heat, combine the broth, 5 cups water, chicken ...

First, brown the bacon in a heavy-bottomed soup pot over medium heat, 8 to 10 minutes, depending on thickness. Use a slotted spoon to remove the bacon, leaving the fat in the pan. Reserve the bacon.

In a medium soup pot, add the olive oil and caramelize the onion over medium heat. Stir in ginger and garlic. Add carrots and cook till golden brown.

In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.

Preheat the oven to 450 degrees. Cook the bacon in a 10-inch cast-iron skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes.