I rushed to try foie gras as soon as I got off the Moscow-Paris plane. The light slice of liver was as soft as butter and spread effortlessly over the toast. But nearby, in a small rosette, lay something mysterious: burgundy-transparent, thickly sweet. I realized who really rules the show on this plate, only by spreading it on top of the cherished delicacy onion marmalade...
We put onions in almost everything, often without even thinking why. For example, if the onion in the husk is lightly baked in a dry frying pan, and then put into the broth, it will give it a pleasant color and taste. Just added to tomato sauce or meat stew, onion turns into a faceless thickener. But if you spend 15 minutes patiently, slowly frying it, the onion will make the whole dish pronouncedly sweet.
Unlike most of us, the French realized a long time ago that the bow more than deserved the lead role. What is one worth onion soup! This is the hours-long preparation of a special meat broth, cleaning and slicing mountains of evil onions and its endless stewing. And they have been repeating all this for hundreds of years, because the result is worth it.
Pies and casseroles with onions
Doesn't lose ground and quiche with onion A traditional open basket pie filled with slowly fried onions, cheese and cream. Almost everyone loves it: some hot, some cold, some as a main course, and some as an appetizer. As a result, folk variations have already “grown up” to a combination of red onions with blue cheese.
Few people know, but there is also onion gratin. Gratins, that is, something baked in cream under a cheese crust, are made in France from almost everything. It works just fine with onions. The bulbs are peeled and cut in half. Place on a baking sheet and bake until soft. Then pour wine with cream, sprinkle with cheese and return to the oven. Gratin should be golden brown.
The Italians, by the way, make it even easier. Unpeeled onions are cut in half and baked with salt and olive oil, cut side up. Chilled, this is an amazing appetizer. Or, peeled small onions are baked in olive oil until dark brown. With such a side dish, not many main dishes are able to stand side by side without a sense of their own inferiority.
Fried onion
In general, brown-fried onions have such a strong character that they often find themselves in the role of the main seasoning. Compare, for example, dumplings with potatoes themselves and the same ones, but peeking out from under a mountain of fried onions.
Even more interesting in this role shallot Everyone's favorite onion-garlic hybrid. Especially great idea to deal with him in Asia. Here it is deep-fried so that it turns into chips, which can then be sprinkled on anything from curry to fried noodles.
In India, they invented frying with onions bhaji. Chopped onions are dipped in a light chickpea flour batter with spices and deep-fried until crispy. Sometimes in rings, and sometimes in shapeless lumps, from which onion feathers stick out in all directions. This hot appetizer has long been picked up by almost the entire culinary world.
The easiest onion salad
The onion itself is also beautiful, raw. In summer and early autumn and young white, and sweet red onion almost do not have the usual sharpness and bitterness. They do not need to be fried or stewed. Only coarsely cut, rinse with cold water, fill with delicious vegetable oil, salt and pepper. With barbecue, kebabs and grilled meat, this salad is an unsurpassed companion.
A similar effect can be achieved with winter onions. To do this, it is enough to cut it and marinate for half an hour in cold water with salt, sugar and vinegar.
How to pickle pearl onions
And if you were lucky enough to get pearl bow- or onion sets, i.e. small-small onions of an ordinary onion, then they must certainly be marinate. For the winter. And every time until spring, proudly put on the snack table next to ham and cheese.
Dip the onions in boiling salted water and cook for one minute. Drain in a colander, rinse with cold water and peel. Pack the onions in a jar and fill to the top with water (this is how you determine the right amount of liquid). Then pour the water into a beaker, measure its amount, then drain half of the water and replace with wine vinegar. Then pour the water with vinegar into a saucepan. Add salt and sugar (1.5 tablespoons for every half liter of liquid), chili pepper flakes, black peppercorns, a few bay leaves and garlic cloves. Boil for two minutes, then remove from heat and pour onions with this marinade. Close the jar tightly with a lid and store in the refrigerator.
Maria Sorokina:
“More than anything in the world I love to cook and feed my friends and relatives. For the sake of leading food blog, cooking classes and taking food tours to Italy, I gave up a successful career as a management consultant. I have traveled extensively and studied cooking throughout Western Europe and Southeast Asia. And now it is quite clear that what touches me the most is simple food, which almost without effort turns out to be bright and unforgettable. There are so many of them that it is absolutely not necessary to take on complex recipes. I will talk about her."
Onion is the common name for 400 species of herbaceous plants from the Liliaceae family. All onions are characterized by a fleshy underground bulb of different colors and sizes, consisting of modified leaves and a green above-ground part, which in everyday life is called a feather. In cooking, no more than one dozen varieties of onions are used, and some of them, for example, wild garlic, are wild. Onions are actively used in many dishes: they perfectly complement salads, appetizers, are suitable for making soups, for example, for the famous Parisian onion soup, and can also be used as the main ingredient for second courses, for example, stuffed onions, and as a starter.
There are 36 recipes in the "Onion Dishes" section
Onion cutlets in tomato sauce
You will be surprised how tasty the onion cutlets are and are almost indistinguishable from meat cutlets. They are prepared quite quickly, look appetizing, have a delicate texture and taste very similar to meatballs. Rice, potatoes are suitable for garnish, or you can ...
Onion marinated with sumac in wine
Onions marinated with sumac and wine are served with meat, especially fatty. It can be added to vegetable, fish or meat salads. Pickled onion rings decorate salted herring, dried fish and smoked meats. The recipe for onions in wine marin...
In contact with
Classmates
Onion is the common name for four hundred species of herbaceous plants in the Liliaceae family. Each type of onion is characterized by a fleshy underground bulb of a certain color and size, which consists of modified leaves and the above-ground part of the green color, which is called "Feather". More than a dozen varieties of plants of this family are used for cooking, some of them, for example, wild garlic, are wild. Onions are put in many dishes: soups, snacks, salads, stuffing for pies and pastries, and much more. I bring to your attention some interesting recipes for cooking onions.
French fried onion
Ingredients:
Cooking:
Onions are peeled, washed and chopped into thick slices, about two millimeters each, across the fibers. Divide into rings, roll in milk, then in flour with salt.
Shake off the excess flour and send the rings deep-fried to fry. We put the finished rings on paper towels to remove excess oil. If desired, you can lightly salt and serve with your favorite sauce.
Onion appetizer with pepper
Ingredients:
10 bulbs;
4 sweet peppers;
5 large spoons of 6% vinegar;
Cooking:
We clean the pepper from seeds, cut it into strips and, together with the onion, send it to boil in salt water for five minutes, then take it out and let it cool. We remove the core from the onion and fill the void with pepper.
We do not pour out the broth, let it boil again, pour in and fill the stuffed onion with this brine. Cool and refrigerate for a couple of days.
Onion with liver
Ingredients:
200 grams of any liver;
6 bulbs;
3 large spoons of melted butter;
3 large spoons of meat broth;
Large spoonful of breadcrumbs;
A large spoonful of grated cheese;
Pepper, salt, spices to taste.
Cooking:
My liver and grind.
We cut off the tops of the onion and immerse it for two minutes in hot water. Next, we take out the core from the onion, while leaving 3-4 outer layers. We chop the core and pass it in oil with the addition of chopped liver, salt and pepper.
We fill each onion with prepared minced meat, put it on a greased sheet, pour in the meat broth. Top each onion with breadcrumbs and grated cheese. Bake in an oven preheated to 200 degrees for 20 minutes.
Onion with nuts
500 grams of small onions;
A glass of walnuts;
Berries from one pomegranate;
3 cloves of garlic;
2 sprigs of mint;
Ukrom and cilantro on a couple of branches;
Apple vinegar;
Salt, pepper, saffron, suneli hops to taste.
Cooking:
Without peeling, bake the bulbs in the oven until they are soft to the touch, then cool slightly and peel.
Grind garlic, nuts in a meat grinder, add a little saffron, suneli hops, apple cider vinegar, chopped herbs, salt, pepper, mix everything well and mix with berries.
Onions are poured on top with ready-made nut sauce, garnished with herbs and served.
Ingredients:
4 bulbs;
2 large spoons of water;
A glass of flour;
50 grams of sunflower oil.
Cooking:
Onions are peeled, washed and cut into rings.
Beat the eggs, salt, add water and carefully introduce the flour, stir well so that there are no lumps left.
Sprinkle onion rings with lemon juice, dip in the prepared batter and fry in oil until golden brown.
Celery with onions in batter with cheese sauce
¼ part of celery root;
2 onions;
150 grams of flour (for batter);
2 large spoons of flour (for frying);
Yolk of one egg;
Glass of water;
50 grams of parmesan cheese;
150 milliliters of cream;
Vegetable oil for frying.
Cooking:
We clean the onion and celery root. We cut the root into thin slices, the onion into rings.
Sift the flour, pour in the water and put the yolk. We mix everything thoroughly.
We heat the vegetable oil in a frying pan, first dip the chopped vegetables in flour, then in batter and deep-fry. Place cooked vegetables on paper towels to remove excess oil.
Preparing the sauce:
Pour cream into a saucepan and place over medium heat. Three cheese on a fine grater, add to the heated cream and cook until the cheese is completely dissolved, but without letting the sauce boil. Salt and pepper to taste and serve with vegetables.
Red onion baked with beets
2 onions;
3 large spoons of vegetable oil;
Salts and peppers to taste;
400 grams of small boiled beets;
3 tablespoons of apple cider vinegar;
145 milliliters of sour cream;
Greenery for decoration.
We heat the oven to a temperature of 220 degrees.
Peel and cut the onion into strips, mix it with butter, season with salt and pepper and send it to the oven for 15 minutes.
Onion is a unique vegetable with a high content of vitamins and microelements, such as iron, potassium, zinc, phosphorus and iodine, which increase immunity, have a beneficial effect on the cardiovascular system, improve the functioning of the liver and thyroid gland, and also strengthen nails and hair. The pungent smell and taste of onions are due to essential oils with a high sulfur content, the volatile part of which has a powerful antiseptic property. Therefore, it is so important that this vegetable is present on your table as a prophylactic. Unlike other vegetables, onions are added to almost every first and second course, which gives the food a richer taste and appetizing aroma. But besides this, onions can also be used as the main ingredient. Here are some delicious onion recipes.
stuffed onion
Perhaps stuffed onions will seem somewhat unexpected and unusual to you, but it turns out very tasty.
Ingredients:onions - 4 pcs., champignons - 100 g, butter - 4 tablespoons, minced meat - 250 g, salt, ground black pepper, cream 20% - 2 tbsp. l., parsley - 1/3 bunch, vegetable broth - 125 ml.
Cooking method: Peel the onion and boil in salted water for 15 minutes. Then take it out and let the water drain. Cut off the "lids" and remove the middle with a teaspoon. Grind half of the elongated pulp. Wash the mushrooms well and cut into slices. Fry chopped onion in butter. Then add mushrooms and minced meat. Pepper and salt. Then pour in the cream and add the chopped parsley. Stuff the onion with the minced meat and place in a baking dish. Then pour the broth, cover with foil and simmer for 35 minutes in an oven preheated to 200 degrees.
Leek soup
Leek soup is a traditional French dish. The soup is very tender with an original and rich taste.
Ingredients:leeks - 2 pcs., potatoes - 3-4 pcs., fresh thyme - 4 sprigs, dry white wine - 50 ml, broth - 1 l, butter - 30 g, cream 20% - 200 ml, salt, pepper , green onion.
Cooking method: Rinse the leeks. Finely chop the white and light green part of the onion. Melt the butter in a saucepan and fry the onion in it until soft. Pour in the wine and add the thyme. When the wine has evaporated, lay out the potatoes, cut into small cubes, and pour in the broth. Take out the thyme, salt and pepper. When the soup is ready, add the warmed cream and grind everything with a blender. Pour the soup into bowls and garnish with chopped green onions.
onion flower
An original and easy-to-prepare appetizer pairs perfectly with a spicy sauce.
Ingredients:large onion - 1 pc., egg - 1 pc., milk - 1 cup, flour - 1 cup, salt - 1.5 tsp, ground red pepper - 1.5 tsp, paprika - 1 tsp l, ground black pepper - 1/2 tsp, dried oregano - 1/3 tsp, dried thyme - 1/8 tsp, cumin - 1/8 tsp, vegetable oil - 3/4 cup.
Cooking method: Whisk the egg and add milk. In a separate bowl, mix flour, salt, pepper, paprika, ground black pepper, marjoram, thyme, and cumin. Cut 2 cm from the top and bottom of the bulb. Remove the husk. Using a thin knife, cut a 2 cm core from the center of the onion. With a large sharp knife, cut the onion several times from top to bottom to make petals. First, make a transverse incision from top to bottom 3/4, not reaching the very bottom. Then make the same incision crosswise. Continue making cuts until you have 16. Spread the onion petals. To separate the petals better, dip the bulb in boiling water for 1 minute and then in cold water. Drain the "flower" in a colander to drain excess liquid. Then dip the onion in the milk mixture, and then carefully roll in the flour mixture. Divide the petals again and sprinkle with flour, carefully dusting each petal. Then again dip the onion into the liquid mixture, and then again into the flour mixture. Heat the vegetable oil in a saucepan or deep fryer and fry the onion for 10 minutes. When the onion turns golden, remove it from the oil and let it dry on paper towels. When serving, you can put a small saucer with sauce in the center.
onion pie
This hearty, healthy and tasty cake can be served both warm and cold.
Ingredients:puff pastry - 400-500 g, onion - 3 pcs., egg - 3 pcs., egg yolk - 1 pc., sour cream - 4 tablespoons, hard cheese - 100 g, ground black pepper, vegetable oil.
Cooking method: Defrost puff pastry at room temperature. Peel the onions from the husk and cut them into half rings. Fry the onion in vegetable oil until golden brown. Season the onion with salt and pepper. For filling, mix eggs with sour cream. Grate the cheese on a coarse grater and add to the egg mixture. Mix well. Roll out 2/3 of the thawed dough and lay it in a mold, forming small sides 3 cm high. Cut off the excess dough. Put the fried onion on the dough.
Then evenly distribute the egg and cheese filling. Bend the sides to the center. Cut the rest of the dough into strips and lay crosswise. Lubricate this mesh with egg yolk. Bake the onion pie in an oven preheated to 220 degrees for 25-30 minutes.
Onion confiture with oranges
For something bright and different, make this spicy onion marmalade with oranges.
Ingredients:oranges - 500 g, Yalta onions - 250 g, sugar - 150 g, white vinegar - 90 ml, salt - 1/4 tsp, bay leaf - 1 pc., thyme - 2-3 sprigs, black pepper - 1/4 tsp
Cooking method: Peel oranges from the peel and inner films. Cut the pulp into small pieces. Finely chop the zest of one orange. Boil 250 ml of water and add the zest to it. When the water boils for 2 minutes, remove the zest and pour cold water over it. Repeat the whole process one more time. Peel the onion and cut into half rings. Place the onions and oranges in a deep skillet and place over medium heat. When the contents of the pan come to a boil, lower the heat and cook for 35 minutes. Then add vinegar, salt, bay leaf, thyme, zest, salt, pepper and sugar. Stirring occasionally, cook over low heat for 45 minutes. Remove the finished confiture from the heat, remove the bay leaf, thyme and arrange in small containers. Store in the refrigerator with tightly closed lids. Serve with bread and cheese.
Bon appetit!
stuffed onion
A very unusual and tasty recipe, even such ardent onion lovers as my daughter eat it with pleasure. Stuffed onions are obtained with a sweetish aftertaste, saturated with meat aroma, very fragrant and juicy.
pickled onion
If someone does not like the smell and taste of onions, then pickled onions are a salvation. By the way, now is such a period when all sorts of viruses are rampant there, and whether you want it or not, you can’t do without phytoncides. In addition, a pickled onion is much more interesting for eating: it crunches pleasantly and has a fresh sweet and sour taste. In addition, a pickled onion is perfect for barbecue, meat, fish, pilaf, in any salads where onions are needed. Yes, just put a few rings on bread and eat with any dish, and it’s healthy and tasty. This pickling method is very simple and quick - the onion turns out crispy and has a pleasant sour taste.
In addition, a pickled onion is perfect for barbecue, meat, fish, pilaf, in any salads where onions are needed. Yes, just put a few rings on bread and eat with any dish, and it’s healthy and tasty. This pickling method is very simple and quick - the onion turns out crispy and has a pleasant sour taste. We take onions - 3 pcs (largest) vinegar 9% - 3 tablespoons salt - 1 teaspoon without top sugar - 2 teaspoons Vegetable oil - 3 tablespoons Cut the onion into thin rings or half rings. Sprinkle with salt, sugar, sprinkle with vinegar. Mix with your hands, lightly rubbing and leave for 15 minutes. Then add vegetable oil and fold into a glass jar, tamping strongly. Onions will soon give a lot of juice and will be all in brine. Can be consumed immediately or stored in the refrigerator for up to a week. Bon appetit!
onion salad
See how beautiful he looks! Onion salad onion in general is a necessary and useful thing, you can serve it with any dish. And with pomegranate seeds, such a salad looks just fabulously beautiful.
So, we need: 1 large onion 1 tbsp lemon juice 0.5 tsp sugar 1 tbsp. a spoonful of vegetable oil pomegranate seeds, salt Chop the onion. pour boiling water over, squeeze, sprinkle with sugar, salt, season with lemon juice and oil. Put on a plate, sprinkle with pomegranate seeds.
onion cake
Delicious fragrant cake on mayonnaise dough. The smell when baking is such that the saliva flows. delicious both cold and hot
We make liquid yeast dough with mayonnaise, as in this recipe
Pour half of the dough into the mold
Put chopped onion on it.
The second layer is covered with grated hard cheese.
Pour in the rest of the dough
Bake at 180 degrees for about half an hour.
Serve hot, although the cooled cake is also very tasty.
Onion cutlets "Guess"
I call this recipe "Guessing". When you give someone a try and ask them to guess what, everyone responds differently. Someone feels the taste of meat, someone fish, someone mushrooms. And the main component there is an ordinary onion.
Ingredients: 5 medium-sized onions 3 eggs 6 tbsp. l. semolina 1 tbsp. l. flour To taste salt, pepper, tomato paste, a little oil for frying. Pour 6 tablespoons of semolina into a cup, add eggs, set aside for 10 minutes to swell. Chop the onion very finely, fry until golden brown, cool slightly and mix with semolina and eggs. Salt, add 1 tablespoon of flour and mix well. The dough will be watery, but thanks to the eggs everything will be fine. Spread the finished mass in a pan, like pancakes and fry on both sides. Then prepare the gravy: fry one finely chopped onion, pour over the tomato paste, add salt and pepper. Put the finished pancakes into the pan and pour the gravy to the top. Let stand for a bit and serve.
Onion marinade for herring
If you bought a salted herring, take your time to clean it and use it right away, have a little patience, make it in an onion marinade. So, to cook herring in the marinade, you need lightly salted herring, cut into fillets and cut into pieces. If you bought a rather salty herring, then just put it in milk for 2-3 hours, then rinse it under water and wipe it with a towel.
So, to cook herring in the marinade, you need lightly salted herring, cut into fillets and cut into pieces. If you bought a rather salty herring, then just put it in milk for 2-3 hours, then rinse it under water and wipe it with a towel.
Cut 1 large onion into thin rings (If you took 2 pieces of herring, then the onions, respectively, must
2. The whole point of the recipe is that there should be a lot of onions.) Put the onions in a colander, pour boiling water from the kettle, squeeze, sprinkle with half a teaspoon of salt and sugar, lightly pepper, sprinkle with vinegar.
Remember a little with your hands. Put the herring in a jar, shifting with onions. Top with vegetable oil, 2-3 tables. spoons. Close the lid and leave overnight.
Just set a goal for yourself, in no case should you approach the refrigerator at night, otherwise the herring will not survive until morning. Bon appetit and respect to all who waited for the morning, and it will reward you for your patience!
Onion pancakes
Onion pancakes are very tasty and healthy. Easy to prepare.
2 large onions 0.5 liters of kefir 2 eggs salt Soda (a pinch, do not quench!) flour Method of preparation: Two large onions, finely cut, pour half a liter of kefir, add two eggs, salt, soda (do not quench because in fermented milk products - kefir - it will go out by itself), and flour until the thickness of the dough for pancakes, mix well and fry in a pan, in well-heated oil, spreading the dough with a spoon. By the same principle, you can cook cabbage pancakes, finely chop the cabbage, mash slightly and make the dough as in this recipe. Both onion and cabbage pancakes are very tasty and healthy.
Onion bowls for salads
Thus, you can serve salted and smoked fish in the form of salads. Prepare any salad with fish, or just cut the fish into pieces, season with oil and lemon juice (as in the photo) and put in such onion baskets.
Thus, you can serve salted and smoked fish in the form of salads. Prepare any salad with fish, or just cut the fish into pieces, season with oil and lemon juice (as in the photo) and put in such onion baskets. Take onions of any size, depending on the desired size of the servings. Peel the onions, cut in half and put in boiling water acidified with vinegar for 5-7 minutes. Then separate the onion halves and put the salad in them.
