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faire blondir les oignons

German translation: Zwiebeln goldgelb anbraten

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14:39 Sep 19, 2007
French to German translations [Non-PRO]
Cooking / Culinary / recettes de cuisine
French term or phrase: faire blondir les oignons
dans une recette d'omelette aux oignons
VM TRADUCTIONS
France
Local time: 00:15
German translation:Zwiebeln goldgelb anbraten
Explanation:
-
Selected response from:

Martina Simon
France
Local time: 00:15
Grading comment
vielen Dank !
4 KudoZ points were awarded for this answer

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Summary of answers provided
5 +5Zwiebeln goldgelb anbraten
Martina Simon
5Zwiebeln goldgelb anschwitzen
Irene Schlotter, Dipl.-Übers.
4 +1Zwiebeln glasig werden lassenNoe Tessmann


  

Answers


4 mins   confidence: Answerer confidence 5/5 peer agreement (net): +5
Zwiebeln goldgelb anbraten


Explanation:
-

Martina Simon
France
Local time: 00:15
Specializes in field
Native speaker of: Native in GermanGerman
PRO pts in category: 111
1 corroborated select project
in this pair and field What is ProZ.com Project History(SM)?
Grading comment
vielen Dank !

Peer comments on this answer (and responses from the answerer)
agree  TKoester
2 mins

agree  Legalmed: oder auch "goldbraun" - ist mir etwas geläufiger
4 mins

agree  Marion Hallouet
8 mins

agree  Ingeborg Gowans: yum yum
2 hrs

agree  cdh
3 hrs
Login to enter a peer comment (or grade)

26 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
Zwiebeln glasig werden lassen


Explanation:
Zwiebeln glasig werden lassen faire blondir des oignons
Langenscheidt

oder anschwitzen

richtig bräunen ist eigentlich selten, außer um es aufs Kartoffelpüree zu streuen



Noe Tessmann
Local time: 00:15
Specializes in field
Native speaker of: Native in GermanGerman
PRO pts in category: 8

Peer comments on this answer (and responses from the answerer)
agree  svenfrade: ich hätte es auch mit "glasig werden lassen" übersetzt
1 day12 hrs
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1 day21 hrs   confidence: Answerer confidence 5/5
Zwiebeln goldgelb anschwitzen


Explanation:
Die Zwiebel dürfen nicht knusprig werden, sondern sollen gleichmäßig und bei eher niedriger Hitze gegart werden, ohne viel Farbe anzunehmen:

http://de.mimi.hu/gastronomie/anschwitzen.html

Irene Schlotter, Dipl.-Übers.
Spain
Local time: 00:15
Specializes in field
Native speaker of: Native in GermanGerman
PRO pts in category: 44
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