Stuffed Onions Recipe
I’ve been meaning 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 was very pleased with the result! When stewing, the onion absorbed the sauce and became juicy and delicious!
Servings
4
Cook Time
50minutes
Servings
4
Cook Time
50minutes
Ingredients
Instructions
  1. First you need to prepare the bulbs by cutting off the upper part of each. Then cut the middle so that 2 outer layers remain (the photo of the resulting onion barrels is given 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.
  3. Add the raw egg and soy sauce (1-2 tablespoons 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, then all the minced meat will be used, 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 onions in a frying pan or in a convenient stew container. For dressing, 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. The beans were extracted from the freeze, and it is convenient to cook them fresh in season.
  7. The onion absorbs the sauce, and “like an onion” it’s not really there! I liked the taste and interesting cooking, I will be very satisfied I’m glad if you like it too!
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