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Print Recipe
 Stuffed Onions Recipe
I was going to cook stuffed onions for a long time! I found a suitable recipe in a book about Japanese cuisine, took it as a basis, changed it a little, and the result was very happy! When stewing, the onion absorbed the sauce, and became juicy and delicious!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Snacks
Cuisine Caucasian
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Snacks
Cuisine Caucasian
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. First, you need to prepare the bulbs, cutting off the upper part of each. Then cut the middle so that there are 2 outer layers left (the photo of the resulting onion barrels is below in the recipe). Then, blanch the onion barrels in boiling water for 5 minutes (to remove the bitterness), remove from the water and cool slightly.Cut the onion peeled from the middle and fry it in vegetable oil with finely chopped mushrooms
    First, you need to prepare the bulbs, cutting off the upper part of each. Then cut the middle so that there are 2 outer layers left (the photo of the resulting onion barrels is below in the recipe). Then, blanch the onion barrels in boiling water for 5 minutes (to remove the bitterness), remove from the water and cool slightly.Cut the onion peeled from the middle and fry it in vegetable oil with finely chopped mushrooms
  2. Finely chop the boiled chicken breast and add it to the pan.
    Finely chop the boiled chicken breast and add it to the pan.
  3. Add the raw egg and soy sauce (1-2 tbsp, or to taste). Mix everything and remove from the heat after 2-3 minutes.
    Add the raw egg and soy sauce (1-2 tbsp, or to taste). Mix everything and remove from the heat after 2-3 minutes.
  4. Pour a little starch into each onion and add the minced meat. If you take large bulbs, the minced meat will be used all, and for bulbs of this size it turned out too much. If you also have minced meat, you can add it to the sauce at the end of cooking, or at your discretion.
    Pour a little starch into each onion and add the minced meat. If you take large bulbs, the minced meat will be used all, and for bulbs of this size it turned out too much. If you also have minced meat, you can add it to the sauce at the end of cooking, or at your discretion.
  5. Place the bulbs in a frying pan or in a convenient container for extinguishing.To fill, mix 500 ml of water (or broth), 2 tbsp tomato paste, 1 tbsp soy sauce, salt and sugar ( to taste). Put on the fire and bring to a boil. Then reduce the heat and simmer under the lid for 20 minutes.
    Place the bulbs in a frying pan or in a convenient container for extinguishing.To fill, mix 500 ml of water (or broth), 2 tbsp tomato paste, 1 tbsp soy sauce, salt and sugar ( to taste). Put on the fire and bring to a boil. Then reduce the heat and simmer under the lid for 20 minutes.
  6. Add the green beans and simmer for another 5-7 minutes. Beans were taken from the freeze, and in the season it is convenient to cook with fresh.
    Add the green beans and simmer for another 5-7 minutes. Beans were taken from the freeze, and in the season it is convenient to cook with fresh.
  7. The onion absorbs the sauce, and "like an onion" is not really there! I liked the taste and interesting cooking, I will be very happy I'm glad if you like it too!
    The onion absorbs the sauce, and "like an onion" is not really there! I liked the taste and interesting cooking, I will be very happy I'm glad if you like it too!

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Vegetable Gratin with Chicken Liver Recipe
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Vegetable Stew with Chicken Stomachs Recipe

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