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Puree the mushrooms with heavy cream for a smooth, velvety finish, then stir in finely chopped roasted onion (the onion can be roasted ahead of time) at the end.
The rice at Roasted Peppers is risotto, formed into a neat cake and seasoned with a bit of roasted onion or tomato or cheese, and a salad of roasted corn and still recognizable black beans comes under a drizzle of a citrus dressing.
The roasted onion might go with a cheddar.
A forkful of English pea ravioli in roasted onion sauce is as entrancing as the first peas of spring fresh from the garden.
One sandwich you can be sure will be made to order is marinated anchovies with roasted onion and frisée on country bread ($7).
It offers snacks, salads, sandwiches and pasta, as well as exotic fare like sausage and chive mash with red roasted onion gravy ($9).
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Dry-aged strip steak with roasted onions came perfectly cooked to order.
This wholesome, earthy soup is packed with flavour from the sweet roasted onions and unmistakable taste of fennel.
Pan-seared fillet of beef is perfectly cooked, tender yet beefy in a red wine reduction surrounded by roasted onions, carrots and celery.
Many choices from the blackboard menu combine exotic flavors with familiar ingredients, like curry chutney chicken with spinach and balsamic roasted onions ($10.95), chili-spiked olives, tomato, arugula and goat cheese ($9.45) or cilantro chutney tuna and avocado ($11.95).
Think seared scallops with roasted onions and chopped scallion tops in an almost invisible citrus dressing; herring with beets, pickles and sour cream — a dashing little feint at the deli traditions of Montreal and New York; barbecued pork with pickled vegetable slaw on a miniature crepe of mashed carrot — perfect food from the Chang gang.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com