How to make a bow and arrow. How to cook onions correctly

Cooking Tips for Using Onions

Onions are an indispensable ingredient in preparing various culinary dishes. Onions have a specific pungent smell and taste.

Many housewives have encountered an unpleasant odor that remains on their hands and dishes after cooking onions. The question also often arises about how to properly use onions when cooking in order to preserve their beneficial properties without losing their taste.

Here are some helpful tips and tricks to help you use onions correctly in the kitchen.

How to properly store peeled onions?

To prevent the cut onion from drying out, place it cut side down on a saucer with salt.
Store the onions in a closed container on the first shelf of the refrigerator.
Lubricate the cut areas of the unused onion with any fat - the onion will retain its freshness and nutritional properties.

How to cut onions without tears?

In order not to “cry” when peeling and cutting onions, you need to cut it by putting your hands with the onion in a basin of water.
If you peel or cut onions near a lit stove or stove, your eyes will not water.
When cutting onions, it is recommended to rinse the knife with cold water to prevent your eyes from watering.

How to use frozen onions? Frozen onions should not be transferred to a warm place to defrost - they will quickly spoil. Such bulbs can be eaten as needed. The taste of the onion will not change.

Frozen onions may be fine to eat. To do this, without allowing it to thaw, you need to put it in cold water for 3 hours. Its taste is preserved.

What can you do to prevent your hands and kitchen utensils from smelling like onions?

After cutting onions or garlic, your hands acquire an unpleasant odor. Wipe them with salt or coffee grounds, or moisten them with a weak solution of vinegar, and then wash with soap and water.
Before cutting the onion, rub the knife with salt, then it will not have an unpleasant odor.
It is best to cut onions on a plastic board, as it does not absorb juice.

How to properly cook onions in soup?

Do not use whole onions. For both soup and stir frying, it should be finely chopped.
If you throw a whole onion into the soup, then, after boiling, it becomes not only tasteless, but even unpleasant. Try chopping the onion finely, finely, into squares - and the soup will become much tastier, more beautiful and, in addition, the onion will not be noticeable in it - it will simply dissolve. And when fried, diced onions have a more delicate taste than chopped onions.
Before adding the onion to the soup, it is advisable to cut it in half and lightly fry both halves (one side only) in a frying pan without oil. This will help preserve the aromatic substances of the onion in the soup, which evaporate during cooking.
A decoction of onion peels can be used to color broths. This increases their nutritional value, enriches them with vitamins and improves their appearance.

How to remove bitterness from onions?

If you need to add raw onions to the salad, you need to chop them, put them in a colander and pour boiling water over them.
Chopped onions are washed two to three times in running water to reduce their bitterness.

How to properly fry onions?

If the onion is lightly sprinkled with powdered sugar when frying, it will be very tasty and will acquire a pleasant golden hue.
To prevent the onion from burning during sauteing and to acquire a beautiful color, first roll it in flour and then sauté.
When stewing, onions and roots are placed in a layer of no more than 4 cm.

To preserve green onions for 15-20 days, you need to sort them out, moisten the roots with water, leaving the feathers dry. Then wrap the roots together with the bulb in a wet rag, and at the top with paper, tie the feathers at the base with twine and put them in a plastic bag in the refrigerator.
Green onions should be stored unwashed. However, to store it for several days, it needs to be lightly sprinkled with water, placed in a plastic bag and kept in the refrigerator.

How to properly use green onions? Cut off the roots of the green onions, remove the membranes from the head and disassemble the feathers. Wash in cold boiled water and then quickly rinse with boiling water.

Do onions taste different?

Onions are divided into acute, semi-sharp and sweet, and it is interesting to note: sweet onions contain less sugar than spicy ones.
Spicy varieties are richer in essential oils. It is customary to add fried onions to meat and fish first and second courses.
For salads, juicier sweet varieties are usually used.

What dishes are pickled onions used in? Pickled onions are used for vinaigrettes, as a side dish for herring, for cold boiled fish and meat. It is softer, juicier and less spicy.

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Onion is the common name for 400 species of herbaceous plants in 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. No more than one dozen varieties of onions are used in cooking, some of them, for example, wild garlic. Onions are actively used in many dishes: they perfectly complement salads, appetizers, are suitable for preparing soups, for example, for the famous Parisian onion soup, and can also be used as the main ingredient for main courses, for example, stuffed onions, and as a topping.

There are 36 recipes in the "Onion Dishes" section

Onion cutlets in tomato sauce

You will be surprised how tasty onion cutlets are and almost indistinguishable from meat cutlets. They cook quite quickly, look appetizing, have a delicate texture and taste very similar to meatballs. Rice, potatoes are suitable as a side dish, or...

Onions marinated with sumac in wine

Onions marinated with sumac and wine are served with meat, especially fatty ones. It can be added to vegetable, fish or meat salads. Pickled onion rings are used to decorate salted herring, dried fish and smoked meats. Recipe for onions in wine marinade...

Onions are 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 liver and thyroid function, 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 preventive measure. Unlike other vegetables, onions are added to almost every first and second dish, 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 recipes for delicious onion dishes.

Stuffed onions

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 tbsp, 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 remove and let the water drain. Cut off the “lids” and remove the middle with a teaspoon. Grind half of the elongated pulp. Wash the champignons well and cut into slices. Fry chopped onion in butter. Then add champignons and minced meat. Pepper and salt. Then pour in the cream and add chopped parsley. Stuff the onions with the resulting minced meat and place in a baking dish. Then pour in 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 turns out 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 onions.

Cooking method: Wash the leeks. Finely chop the white and light green parts of the onion. Melt the butter in a saucepan and fry the onion in it until soft. Pour wine into the onion and add thyme. When the wine has evaporated, add the potatoes, cut into small cubes, and pour in the broth. Remove the thyme, add salt and pepper. When the soup is ready, add the heated cream and puree everything with a blender. Pour the soup into bowls and garnish with chopped green onions.

Onion flower

An original and easy-to-prepare appetizer that goes perfectly with hot sauce.

Ingredients:large onions – 1 pc., egg – 1 pc., milk – 1 glass, flour – 1 glass, 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: Beat the egg and add milk. In a separate bowl, combine flour, salt, pepper, paprika, ground black pepper, marjoram, thyme and cumin. Cut 2 cm from the top and bottom of the onion. Remove the husks. Using a thin knife, cut a 2cm diameter core from the center of the onion. Using a large sharp knife, cut the onion several times from top to bottom to create petals. First, make a cross cut from top to bottom 3/4 of the way down, not reaching the very bottom. Then make the same cut crosswise. Continue making cuts until you have 16. Spread out the onion petals. To help the petals separate better, dip the onion in boiling water for 1 minute and then in cold water. Place 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. Separate the petals again and sprinkle with flour, thoroughly dusting each petal. Then dip the onion again into the liquid mixture, and then again into the flour mixture. Heat vegetable oil in a saucepan or deep fryer and fry the onion for 10 minutes. When the onions are golden, remove them from the oil and let them dry on paper towels. When serving, you can place a small saucer with sauce in the center.

Onion Pie

This hearty, healthy and delicious pie can be served warm or cold.

Ingredients:puff pastry – 400-500 g, onions – 3 pcs., egg – 3 pcs., egg yolk – 1 pc., sour cream – 4 tbsp., hard cheese – 100 g, ground black pepper, vegetable oil.

Cooking method: Thaw the puff pastry at room temperature. Peel the onions 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 defrosted dough and place it in the mold, forming small sides 3 cm high. Trim off the excess dough. Place fried onions on the dough.

Then spread the egg-cheese filling evenly. Fold the sides towards the center. Cut the remaining dough into strips and place them 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

To try something bright and unusual, prepare spicy onion confiture 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 the oranges and remove 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 again. Peel the onion and cut into half rings. Place the onions and oranges in a deep frying pan and place over medium heat. When the contents of the pan come to a boil, reduce 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 and thyme and place in small containers. Store in refrigerator with lids tightly closed. Serve with bread and cheese.

Bon appetit!

A large number of dishes include onions. Onions are used raw and after heat treatment. It complements meat and fish dishes very well. Dishes with onions are more aromatic and appetizing, soups acquire a golden color. There are a huge number of recipes for onion dishes, among which everyone can find their favorite.

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Recipe 1: Spiced Onion Marmalade

Spicy onion marmalade is used as a spread for sandwiches. It is a good addition to meat and fish dishes.

Ingredients:

Onions – 2 kilograms.
Salt – 2 tablespoons.
Wine vinegar - 600 milliliters.
Cloves – 1 tablespoon.
Cumin – 1 tablespoon.

Cooking method:

Peel and rinse the onion.
Cut into half rings, place in a bowl, add salt, close tightly and refrigerate for one hour.
Rinse the floor well with running water.
Pour wine vinegar into a deep frying pan, place the cloves in a gauze bag and simmer for 5 minutes.
Add onion, cumin and cook for 2 hours.
At the end, remove the bag of cloves.
When the onion mass has become transparent, it can be canned and used with meat and fish dishes.

Helpful advice:

You can use grape or apple cider vinegar.

Recipe 2: Bread and onion soufflé

Bread and onion soufflé is used as a warm side dish for meat and fish dishes.

Ingredients:

Onions – 3 pieces.
Chicken eggs, white only – 1 piece.
White loaf – 2 slices.
Cream 33% - 50 milliliters.
Vegetable oil – 1 tablespoon.
Wheat flour – 1 tablespoon.
Granulated sugar – 1 teaspoon.
Herbes de Provence – ½ coffee spoon.
Salt - to taste.
Ground black pepper - to taste.
Nutmeg - to taste.

Cooking method:

Peel and rinse the onion.
Cut into half rings, sprinkle with sugar, and fry in vegetable oil.
Sprinkle with flour, herbs de Provence, and a pinch of nutmeg.
Fry, stirring so that the flour does not burn.
Soak loaf slices in cream. Then grind in a blender.
Add salt to the whites and beat into a strong foam.
In a bowl, mix the fried onion, ground loaf, ground black pepper and egg white foam.
Grease the molds with vegetable oil and fill more than half of the mold.
Place on a baking sheet and place in a preheated oven at 180 degrees for 20-25 minutes.
Serve on a platter as a side dish for meat or fish dishes.

Helpful advice:

You can use silicone molds; they do not need to be greased.

Recipe 3: Deep-fried onions

Deep-fried onions are suitable as a side dish, meat or fish dishes. It is also suitable as a snack.

Ingredients:

Cooking method:

Peel and rinse the onion.
Cut into wide rings of 2 millimeters, disassemble into rings.
Pour milk into one bowl, mix flour, salt and ground black pepper into another.
Dip the onion in milk and roll in flour. Shake off excess flour.
In a deep frying pan, deep-fry the onion rings in hot vegetable oil.
Place on a napkin to absorb excess fat.
Lightly salt the finished fried onion rings and sprinkle with ground black pepper.
Serve with a side dish or with meat dishes.

Helpful advice:

To remove the bitterness of onions, you can pour boiling water over the chopped rings.

Recipe 4: Onion Salad

Onion salad is a good addition to a side dish, meat and fish. Prepares quickly and with available ingredients.

Ingredients:

Cooking method:

Peel and rinse the onion.
Cut into quarters and cut into thin pieces across the grain.
Wash the cucumber and remove the skin.
Cut into four parts and cut into thin pieces.
Wash the apple, peel it and grate it on a coarse grater.
Place chopped onion, cucumber, apple in a bowl and sprinkle with lemon juice.
Add salt, sugar, stir everything well.
Beat vegetable oil, sour cream and mustard until smooth and season the salad.
Sprinkle the finished salad with chopped dill, nuts and serve with a side dish, meat or fish.

Helpful advice:

Fresh cucumber can be replaced with salted one.

Recipe 5: Spicy onions

Spicy onions cook very quickly and are a good addition to meat dishes.

Ingredients:

Cooking method:

Peel and rinse the onion. Cut into rings, disassemble into rings.
Place the onion in a bowl, add salt, sugar, ground black pepper and mix with your hand, lightly squeezing the onion.
Add lemon juice and vegetable oil to the onion, stir and let sit for 10-15 minutes.
Serve with meat dishes and barbecue.

Helpful advice:

Lemon juice can be replaced with apple cider vinegar.

Recipe 6: Creamy onion soup

Onion soup with cream is very tender and pleasant to the taste. Quite nutritious and tasty.

Ingredients:

Cooking method:

Peel and rinse the onion.
Cut into strips, add to a double-bottomed pan and fry in butter until golden brown, 10 minutes.
Add flour, salt and mix.
Slowly pour in the broth, stirring constantly.
Cover and simmer over low heat until the onion is tender, 10 minutes.
Mix milk, cream and egg yolks until smooth.
Slowly add the egg-cream mixture to the saucepan with the onions, stirring constantly.
Heat the soup, but do not let it boil, add red ground sweet pepper, ground black pepper and hot sauce, stir.
Serve hot in portions and garnish with chopped parsley.

Helpful advice:

Milk and cream can be replaced with sour cream 15%.

Recipe 7: Spicy Onion Sauce

Spicy onion sauce is served with fried, stewed meat and cutlets. The sauce is also suitable for baked fish.

Ingredients:

Cooking method:

Peel the onion and garlic, rinse.
Cut the onion into small cubes, chop the garlic.
In a frying pan in vegetable oil, sauté the onion and garlic until transparent.
In a deep frying pan, fry the flour in vegetable oil until golden brown, stirring continuously, add the broth in small portions, let it boil and reduce the heat.
Add sauteed onion, tomato paste, salt, sugar, ground black pepper, apple cider vinegar.
Stir everything well and simmer over low heat until sour cream thickens.
Serve the finished sauce warm or cold.

Helpful advice:

For spicy lovers, you can add chili pepper.

Recipe 8: French Onion Soup

French onion soup is tasty and satisfying, original in presentation. The advantage is that you can eat it at lunchtime without worrying about the peculiar smell.

Ingredients:

Cooking method:

In a double-bottom saucepan, saute the onion with granulated sugar in butter until golden brown.
Dissolve flour in water, add wine and broth.
Pour all the liquid into the onion in small portions, stirring continuously.
Bring to a boil, reduce heat, cover with a lid and simmer for 10 minutes.
Cut the baguette into slices 3 centimeters thick.
Fry the slices on both sides in a preheated oven at 170 degrees until golden brown.
Set aside the remaining sliced baguette.
Pour the soup into 4 heatproof deep bowls.
Place a toasted baguette slice in each bowl and top with a slice of Swiss cheese.
Place the plates with the contents on a baking sheet and place in a preheated oven at 180 degrees to melt the cheese for 5-8 minutes.
Serve the finished soup hot.

Helpful advice:

Onions can be sautéed in a frying pan.

Recipe 9: Onion and Cheese Pie

Onion and cheese pie is a delicious stand-alone dish. The recipe is suitable for an everyday menu and for a small holiday dinner.

Ingredients:

Filling

Dough

Wheat flour – 200 grams.
Cream margarine – 120 grams.
Kefir – 3 tablespoons.
Baking powder for dough – 1 teaspoon.

Cooking method:

Grind flour and baking powder with butter.
Add kefir and knead the dough.
Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
Cut a circle from parchment paper 3 centimeters larger than the bottom of the pan.
Place 2/3 of the chilled dough on the cut parchment paper and roll it out through cling film to the size of the paper.
Place the dough on parchment paper in a mold and form sides.
Peel the onion, rinse, cut into small cubes.
In a frying pan in hot vegetable oil, sauté the onion until transparent.
Add marjoram and salt to taste.
Add grated cheese to the cooled onion on a large wire rack, beaten eggs and mix everything well.
Place the resulting mass onto the dough.
Roll out the rest of the dough, cover the filling and seal the edges.
Place the pie pan in a preheated oven at 180 degrees for 30-35 minutes until golden brown.
Place the finished pie on a plate, cut and serve.

Helpful Tips:

Baking powder can be replaced with soda, but it must be quenched with vinegar.
Cheese can be replaced with feta cheese, but then there is no need to add salt.
Before baking, the top of the pie can be brushed with beaten egg yolk and sprinkled with sesame seeds.

Recipe 10: Meat with onions in a frying pan

Meat with onions is a delicious stand-alone dish that will also serve as a good addition to a side dish. Goes well with buckwheat, boiled potatoes and rice.

Ingredients:

Cooking method:

Rinse the meat well, dry it, cut it across the grain into portions 2 centimeters wide.
Peel the garlic, rinse and chop.
Lightly pound the meat, rub with salt, ground black pepper and chopped garlic.
Fry on both sides in a frying pan in vegetable oil until golden brown.
Peel and rinse the onion. Cut into wide rings of 2 millimeters, disassemble into rings.
Sauté in a frying pan in vegetable oil until golden brown.
Add salt and ground black pepper, mix gently.
Place the prepared meat on a dish, place a layer of onion on top of each piece and sprinkle with chopped parsley.

Helpful Tips:

Meat should be chosen with streaks of fat (marbled).
You can use turkey meat from the thigh.

Video

There are so many riddles, sayings and jokes dedicated to this wonderful plant like no other. Just remember the most famous ones: “The grandfather is standing, dressed in a hundred fur coats, whoever undresses him sheds tears” or “Onion - from seven ailments.” Russian cuisine has always been famous for its abundance of onions and garlic. In Rus', since time immemorial, ordinary people have been eating onions with bread, salt and kvass. Of course, people in those days knew nothing about special volatile substances, phytoncides, which have antimicrobial properties, but they noticed the healing power of onions, and already in the first herbalists they described methods of using them for various ailments: “Fresh onions, when used internally, have an excellent effect on weakness of the stomach and x indigestion, mucous and convulsive shortness of breath, water and stone disease... During prevailing infectious diseases, it is very useful to add onions to food and for breakfast make onion soup with the addition of salt, pepper, vinegar.”

Humanity knows about 300 types of onions, but the most common of them, of course, is onions. According to its taste, it is divided into three groups: spicy, semi-sharp and sweet. Housewives are especially fond of red and purple onions; they are not as spicy as white ones and look very beautiful in salads. There is also shallots. It tastes like soft red onion. Shallots are especially good in sauces and as a side dish. And green onions are an excellent source of vitamin C. Leeks are similar in appearance to thick green onions. Until autumn, it produces long, fleshy, juicy leaves with a more delicate smell than that of onion. It is used in food in raw, boiled and dried form. It is also an excellent source of folic acid, which is necessary for the hematopoietic function of the body. Chives (chives) grow wild in meadows, rocky slopes, and valleys. The taste of its leaves is gentle, not sharp. This type of onion is used for preparing salads, sauces and as a decoration for dishes. Chives contain a lot of provitamin A, potassium and calcium.

Onions have bactericidal, wound-healing, anti-inflammatory, antiscorbutic, diuretic, diaphoretic, expectorant, hemostatic, antitumor, and mild laxative effects. It inhibits the processes of putrefaction and fermentation in the intestines, enhances cardiac activity, is used in the prevention of atherosclerosis and malignant tumors, improves the activity of the gallbladder, and promotes better absorption of nutrients by the body.

Onions contain many vitamins: C, PP, E, B1 B2, B3, B6, provitamin A. In addition, onions are rich in mineral salts, essential oils, sugars, and organic acids. It is not for nothing that they say that such a vegetable protects the human body from colds and other diseases, especially during the cold season.

Onions have always played an important role in cooking; they are included in many healthy recipes, used as a seasoning for canning, added to salads, sauces, gravies, and used both raw and fried. It perfectly complements meat, fish and vegetable dishes, soups; it is an excellent addition to lard, cheese and sausages.

Not a single housewife can imagine her dishes without onions. On any plot, even the smallest one, a bed with onions occupies the most honorable place. After all, this is a really useful and useful vegetable for our body. Therefore, storing onions for the winter often becomes the only possible option for preserving this healthy vegetable.

Onions are unpretentious, they can be stored in the apartment in the winter, after thoroughly drying them and tying them into a braid, which needs to be hung in a dry, cool place, or you can simply store the harvested crop in a wooden box, but in no case in plastic bags, because they They do not allow moisture and air to pass through, and the onions quickly begin to fog up and, over time, rot.

Dried onions are very popular among our housewives, because they are an excellent natural seasoning that, compared to store-bought spices, gives dishes a richer onion aroma and contains more useful components. The main thing is to dry it correctly so that the onion has a pleasant color. The process of preparing such a vegetable is labor-intensive, but believe me, it’s worth it! Dried onions will become your little “zest” in your dishes.

Dried onions

Ingredients:
1.3 kg onions,
1 liter of water,
50 g salt.

Preparation:
First of all, peel the onion from the husks, roots, tails, rinse under running water and place in a deep bowl. On a cutting board, cut each onion one by one into thin, even rings (3-4 mm); if you cut thicker, they will not dry out. Then you can cut the onion rings into two or four pieces. When the onion is chopped, rinse it again under running water in a colander. This must be done in order to wash off the thin film from the rings. To prevent the onion from darkening and retain its natural pleasant color, take a deep saucepan and heat water in it until it boils. Add salt and stir until completely dissolved. When the water has cooled, put it in the refrigerator for several hours and only after that put the chopped onion in it and keep it in the saline solution for about 5 minutes. Then dry the chopped onions with a paper kitchen towel to remove any moisture. Place the onion on a baking sheet, leveling it with your hands. Dry the onions in the oven at a temperature of no more than 50-60°C for 4-6 hours. Stir the onion constantly with a wooden spatula to prevent it from burning. When the main and only ingredient is ready, take out the baking sheet. Let the onions cool to room temperature. The process of drying onions becomes much easier if you use an electric dryer, and regulating the temperature in it allows you to dry the product with the least loss of nutrients. There are two options for storing this product: put the dried onion rings in a clean, dry jar and close the lid tightly so that no moisture gets into the container, or you can put it in a thick plastic or paper bag. But don't close it right away. The onion should “breathe” for a few more days and finally dry out. And only after that close the container tightly and hide it until the right moment. Dried onions can be ground or simply rubbed with your hands and added to any dishes.

Preparing onions for the winter by freezing is another method in which the beneficial substances in the product are preserved as completely as possible. For this we need fresh green onion.

Freezing green onions

Before freezing, rinse the green onions thoroughly, then dry them thoroughly to prevent clumps. It is best to dry on a napkin or towel that absorbs moisture well. Place the finely chopped onions in handfuls into bags. Be sure to squeeze out the air from the bags and tie them tightly. If desired, you can make a mixture of greens.

Preparing onions for the winter also means pickling, pickling, pickling, and all sorts of onion salads. Choose according to your taste!

Onions with salt and parsley

Ingredients:
1 kg onions,
1 kg parsley,
10 g salt.
For the brine:
1 liter of water,
700 g salt.

Preparation:
Finely chop the onions and parsley, mix, sprinkle with salt and place tightly in jars. Pour boiling brine over it. Cover the jars with plastic lids and put them in a cool place.

Pickled onion (greens)

Ingredients:
onion greens,
1 liter of water,
100 g salt.

Preparation:
Pre-cook the brine and let it cool. Then rinse the onion greens, let dry, chop, place in a colander and dip in cooled brine for 5 minutes. Then remove the onion from the brine, squeeze it lightly and, compacting it well, place it in sterilized jars. Cover them with plastic lids and leave them warm (at room temperature) overnight. In the morning, check the brine level, add more if necessary and place the jars in a cool place.

Pickled onions

Ingredients:
2 kg of small onions.
For the marinade:
1 liter of apple cider vinegar,
50 g sugar,
50 g salt,
black pepper,
carnation.

Preparation:
Peel the onions and place them in prepared jars. Pour boiling marinade over it, let stand for 5-10 minutes, drain the marinade and repeat the operation 2 more times, then roll up the jars.

Leeks marinated with dill

Ingredients:
10 kg false leeks,
1 liter of boiled water,
125 g salt,
800 ml 6% vinegar,
20 g dill,
1 tsp dill seeds,
1 tsp allspice,
1 tsp Sahara.

Preparation:
Wash the false onions, dry them, cut them into cylinders 3-4 cm long, fill them with brine and keep them in a cool place for two days. Then drain the brine, place the leeks and blanched dill into jars. Bring vinegar with dill seeds, allspice and 1 teaspoon of sugar to a boil and immediately fill the jars with marinade. Sterilize the jars (0.5-liter jars - 10 minutes, 1-liter jars - 15 minutes) and roll up. You can add carrots, cut into thin slices or strips, to the canned food.

Onions with pepper

Ingredients:
500 g small onions,
2 pods of red or green pepper,
1 stack table vinegar,
salt - to taste.

Preparation:
Peel the onion, remove the seeds from the pepper, cut it lengthwise into strips. Boil the vegetables in salted water for 5 minutes, drain in a colander and cool. Core the onions and stuff them with pepper strips. Add vinegar to a glass of broth, boil and pour the boiling broth over the onions, cover and leave for a day. Then drain the liquid, boil again, cool and pour it over the onions again, cover with a lid and let it brew for about 4 weeks in a cold place, after which it can be served as a snack.

Pickled onion sets in blackcurrant juice

Ingredients:
2 kg of onion sets.
For 1 liter of marinade:
70 ml water,
300 ml blackcurrant juice,
50 g salt,
50 g sugar,
spices: cinnamon, cloves, allspice, red pepper, bay leaf (not all spices can be used).

Preparation:
Place the bulbs in boiling water for 2-3 minutes, then cool quickly. Clean and soak for some time in salted water. Then place in jars and pour boiling marinade over them. Cover the jars with lids and place in a saucepan with a wire mesh liner. From the moment of boiling, sterilize for 5 minutes. Then roll up the jars, let them cool and store them.

Instead of blackcurrant juice, you can use the juice of red currants, gooseberries, sour apples, and instead of sugar, honey, which will add a unique taste to the preparation.

Onion caviar

This wonderful preparation can be used instead of ketchup with pasta, potatoes... very tasty!

Ingredients:
1 kg of onion,
400 g tomatoes,
60 ml sunflower oil,
40 g tomato sauce,
dill.

Preparation:
Cut half of the onion into thin slices and fry in vegetable oil until golden brown. Chop the rest of the onion and pour boiling water over it. Mix the fried and blanched onions and pass through a meat grinder. Place the mixture in an enamel bowl, add tomato sauce and 60 ml of sunflower oil. Salt the mixture to taste, stir and cook for 20-30 minutes, stirring constantly, until it becomes homogeneous, thick, without liquid. At the very end, add finely chopped dill and stir. Pour boiling caviar into heated jars to the top and sterilize: half-liter jars for 40 minutes, liter jars for 50 minutes. Roll up the jars, turn them upside down and cool under a blanket.

Do you want to surprise your loved ones or guests with something like this? Then prepare onion confiture. This is the case when originality in name and taste coincide and pleasantly surprise. Your culinary excellence will not go unnoticed, make sure of this.

Onion confiture

Ingredients:
1 kg red onion,
50 ml vegetable oil,
100 ml dry red wine,
75 g sugar,
50 g honey,
thyme,
4 tbsp. wine vinegar,
salt on the tip of a knife.

Preparation:
Cut the onion (into cubes or half rings). In a wide saucepan, heat the vegetable oil. Place all the onions in the oil, simmer for 5 minutes, stirring. Then cover the saucepan with a lid and simmer for another 10-15 minutes, remembering to stir. Then pour in wine, vinegar, add salt, honey, sugar and thyme. Simmer covered for about 30 minutes. Then remove the lid, increase the heat and cook, stirring frequently, until the mass stops dripping from the spoon and stretches slightly. Don't overcook it! Dry the sterilized jar (500 ml), put the confiture in it and close the lid. Store in the refrigerator. Serve confiture with cheese, pate, fried meat or simply on toast.

Has preparing onions for the winter made you shed a lot of bitter tears? Don’t despair - these tears were not shed in vain, you have become a little healthier. “Luk, in your arms every disease passes away,” that’s what they said in the East. Don’t neglect this wonderful vegetable, eat it, don’t be afraid to smell like onions, prepare it for the winter and feel free to eat it all year round. Your body will thank you!

Bon appetit and happy cooking!

Larisa Shuftaykina