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.
Gnocchi – ancient Italian dumplings. Spread in Europe have been since the expansion of the Roman Empire. But then they were made from special types of flour. In its modern form (a mixture of flour and potatoes) appeared only in the 1800s. Along with the gnocchi recipe, I will show you several ways to serve them: with tomato sauce, with pesto and with cheese sauce.
The mood color is red! Stuffing peppers and tomatoes. Who doesn’t like them? Everyone loves them! Let’s prepare this wonderful dish from red, fleshy peppers and tomatoes and enjoy the taste, aroma and red-a beautiful view of bright autumn vegetables!
Autumn is a time for home-made, hearty, cozy dishes. And potted dishes are a great choice for cool autumn days. I want to offer you a recipe for mushroom soup in pots, cooked not on broth, not on water, but on melted milk. The soup has a very rich, creamy taste.
Since childhood, I love stuffed peppers in any form. If you don’t mind sausage products, I suggest you diversify your menu in the fall with pepper, stuffed with vegetables and sausages. It is satisfying, delicious and flavorful.
Really wanted fish soup at home? Then cook! I called it “fish soup” because a little bit of fish soup, a little bit of fish soup-conder, and it turned out very soulful. I’ll cook for two, just a little. We’ll eat fresh!
Tender Turkey kebabs on a crunchy bun with pickled onions with raspberry flavor! This is very tasty, I recommend cooking in nature or at home in the oven!
Rösti is a Swiss national dish made from grated raw or boiled potatoes with additives of vegetable or animal fats. Rösti, hash Browns, potato cakes, shredded potato pancakes… you can name it in different ways. Can be used as a side dish. Tonight I will cook a potato rösti with cheese and onions. Potatoes and cheese are perfectly combined, which means it will be very tasty.
