Best Food Recipes With Onion 2024 - Step by Step with Pictures

Onion

Onions in cooking are used in raw, boiled, fried, pickled and salted types. Although to preserve all the useful properties, minimal thermal exposure is recommended. Onions can be both a flavor seasoning for the main dish (and it is combined with meat, fish, rice, potatoes, flour products, cottage cheese, and other vegetables), and the basis of the recipe. Many national cuisines have their own “branded” culinary products, in which onions can be called a key ingredient: French onion soup, British onion pie, etc. There are some culinary tricks that will allow you to cook this product (or a dish based on it) as tasty as possible: If you add a little granulated sugar to the oil during frying, the onions will brown better. So that the chopped onion does not burn during sauteing, before sending it to the frying pan, you should roll the “straw” in flour. Then it will simply acquire a reddish hue. Onions can be added to minced meat not only to improve the taste, but also to extend the shelf life of the meat part. To get rid of onion bitterness in the manufacture of salads, raw onions are slightly scalded with boiling water, and hands and knife are smeared with wet salt.

When choosing onions, preference should be given to dense clean heads, without damage, holes and stains. The sweetness-bitterness of a vegetable depends not only on the variety, but also on the length of daylight in the place of cultivation (southern onions are considered sweeter), the mineral content of the soil, the softness of the climate, the abundance of precipitation, etc. For example, with a large amount of annual precipitation, sulfur is actively washed out of the soil, which creates prerequisites for growing a sweeter vegetable. However, in general, it is believed that white varieties have a stronger flavor and are better suited for filling pies, red and purple ones have a sweet taste and are well combined in salads and marinades, and the Spanish variety is softer and sweeter, as well as onions with yellow–brown husks are better suited for frying.

Salad with Bean Recipe

March 16, 2019March 24, 2023 | By Creator

Delicious, healthy, hearty salad. It is cooked as fast as it is eaten!

Salad with Potatoes, Mushrooms and Garlic Recipe

March 16, 2019March 24, 2023 | By Creator

Salad with potatoes, mushrooms and baked garlic. In the post, you can not do without potatoes. We were pleasantly surprised by the salad with baked garlic, fragrant, with a rich taste of greens, hearty and very tasty.

Salad of Mushrooms and Chinese Cabbage Recipe

March 16, 2019March 24, 2023 | By Creator

I want to offer you an interesting and delicious warm salad. It may not look photogenic, but it tastes amazing.

Salad with Beet Recipe

March 16, 2019March 24, 2023 | By Creator

Vegetable, light, quick salad! Great for fasting, dieting and just as a side dish to meat! I was satisfied with the salad!

French Fishermen Soup “Bouillabaisse” Recipe

March 15, 2019March 24, 2023 | By Editor

Bouillabaisse – a cult dish of South French cuisine – is a fish soup. The main ingredients of this soup are fish (at least 5 types) and vegetables. Of course, this rich soup with an unusual history is very tasty and healthy, but there is also some danger in it – you can easily get carried away and get up from the table only when there is nothing left in the tureen!

Paella “First” Recipe

March 15, 2019March 24, 2023 | By Editor

A very tasty dish that can be quickly cooked and fed to a large number of people! Satisfying, fragrant and very tasty!

Onion Salad Recipe

March 15, 2019March 24, 2023 | By Creator

A wonderful, light dinner without hassle, worries and consequences for the figure! It is prepared quickly and easily, and the result is very satisfying.

Paella with Lancet Fish and Seafood Recipe

March 15, 2019March 24, 2023 | By Editor

I love lancet fish for its tenderness, softness and juiciness. There are no bones in it, except for the central cartilage. But we all know that during the heat treatment of this wonderful fish, a lot of fish juice is released. So let’s use this feature for good: cook it with paella. Let the juice soak the rice and make a delicious, fragrant dish out of it. And we don’t need fish broth.