There are so many people, so many opinions, but regarding fresh onions there is a clear division into two camps: those who love them and those who can’t stand them. If you belong to the second type of people, then pickled onions will be a real godsend. There are many options to get rid of bitterness.

How to cook pickled onions

Marinating is a very simple, quick process, but there are a few easy tricks. The main secret is the right variety. Sweet ones can simply be washed under running cold water, but spicy and bitter ones will have to be pre-soaked and then scalded with boiling water. If you want to pickle onions perfectly, consider a few more simple recommendations.

1. If you plan to cook onions in rings or half rings, choose large onions; they are easier to chop. Small fruits are suitable for whole pickling.
2. To prevent your eyes from watering, before peeling, place the vegetable in the freezer for 10-15 minutes or soak it in cold water.
3. There are many marinades for every dish. Choose the one that best suits your culinary ideas. How to pickle onions for different dishes?

Pickled onion recipes

This vegetable is mainly used in dishes as an aromatic spice, but sometimes it can be an independent snack, because after processing it loses its bitterness and acquires a pleasant softness. All you have to do is choose a marinade that can be made quickly without sterilization, be patient, and at the same time show a little skill in the kitchen.

How to pickle onions in vinegar

• Cooking time: 45 minutes;
• Number of servings: for 4 persons;
• Calorie content of the dish: 59 cal/100 g;
• Purpose: snack;
• Cuisine: Russian;

Pickled onions in vinegar have been the most popular snack since ancient times. It can be used as a decoration for meat dishes or eaten separately. A great option to save time before a festive feast is to prepare the onions in advance and then use them before serving the salad. How to prepare such an appetizer for meat quickly to please your family? The main thing is not to confuse acetic acid with table vinegar, because it contains 70% percent!

Ingredients:

• onions – 3 pcs.;
• vinegar 9% - 7 tbsp. l.;
• cold boiled water – 250 ml;
• sugar – 50 g;
• salt – ½ tsp;
• greens to taste.

Cooking method:

1. Mix water, salt, sugar, acid.
2. Cut the onions into thin rings.
3. Place it at the bottom of the jar and fill it with marinade.
4. Place everything in a cool place for half an hour.
5. Place the pieces on a plate, sprinkle with finely chopped herbs. Serve to the table.

Pickled onions for barbecue

• Cooking time: 60 minutes;
• Calorie content of the dish: 55 cal/100 g;
• Purpose: snack;
• Cuisine: Russian;
• Difficulty of preparation: easy.

For outdoor recreation, meat and onions are marinated, so it acquires an original taste. If you buy ready-made kebab, which does not contain additives, you should prepare pickled onions separately for the kebab. It will help make the dish softer and more flavorful, especially since it is not difficult to prepare. You can use balsamic vinegar instead of wine vinegar; the kebab will be no less tasty with it.

Ingredients:

• bulbs – 2 pcs.;
• wine vinegar - 8 tbsp. l.;
• boiled water – 350 ml;
• sugar – 1 tbsp. l.;
• salt – 1 tbsp. l.;
• fresh dill - to taste.

Cooking method:

1. Cut the onions into feathers and place them in the bottom of a jar with a tight lid.
2. Prepare the marinade. Acid can be replaced with lemon juice.
3. Pour the onion marinade into a jar, add dill.
4. Cover the snack tightly with a lid. It will be ready in an hour.

Pickled onions for the winter

• Cooking time: 80 minutes;
• Number of servings: for 5 persons;
• Calorie content of the dish: 75 cal/100 g;
• Purpose: snack;
• Cuisine: Russian;
• Difficulty of preparation: easy.

Pickled onions for the winter are not the fastest way to prepare them, but the dish turns out very tasty, slightly sour, and juicy. It is suitable both as a stand-alone snack and as a crunchy addition to a salad. You can add a spoonful of soy sauce and citric acid instead of vinegar to make the marinade softer. How to cook onions so that their color in the photo is natural? Experiment and find your perfect pickled onion recipe.

Ingredients:

• sets or small onions – 1.5 kg;
• apple cider vinegar – 300 ml;
• water – 2 l;
• granulated sugar - 2 tbsp. l.;
• salt – 80 g;
• ground cinnamon – 1 tsp;
• hot red pepper – ½ tsp;
• spicy cloves - several pieces;
• bay leaf – 5-6 sheets.

Cooking method:

1. Remove the husks and carefully cut off the root part.
2. Heat half the water without bringing it to a boil, add 40 grams of salt to it.
3. Soak the heads in hot water and leave to marinate for 5 minutes in the microwave on low power.
4. While the solution is cooling, rinse thoroughly and properly sterilize the jars and lids.
5. Place the spices on the bottom and place the onions on top.
6. Boil the remaining water, add spices, bring to a boil, then pour in vinegar and wait for the second boil.
7. Pour the prepared composition into a jar, roll up the jars. Leave to cool upside down.

Pickled onions for herring

• Cooking time: 30 minutes;
• Number of servings: for 3 persons;
• Calorie content of the dish: 85 cal/100 g;
• Purpose: snack;
• Cuisine: Russian;
• Difficulty of preparation: easy.

Every housewife should be able to prepare pickled onions for herring. You can store it in the refrigerator along with the fish. It will give the vegetable an original taste. To make the dish more spicy, you can add dill, dried parsley and basil to the marinade. The main thing is not to overdo it, otherwise the greens will overwhelm the taste. Another universal additive is peas; it looks impressive in the photo.

Ingredients:

• herring – 1 pc.;
• bulbs – 2-3 pcs.;
• water – 150 ml;
• vinegar – 70 ml;
• sugar – 40 g.

Cooking method:

1. Mix water, acid and sugar.
2. Cut the onions into half rings and pour the marinade over them for 20 minutes.
3. Cut the herring into pieces, place the prepared appetizer on top and green peas for decoration.

Pickled onions for salad

You can prepare pickled onions for salad according to the recipe for shish kebab. The only difference is the cooking time and the vinegar for the marinade. In terms of time, such onions cook a little faster; they can be kept in the marinade for 20-25 minutes, and instead of wine vinegar, it is recommended to use soy sauce or lemon juice. This way you don't have to add salt to your holiday salad.

Check out other recipes, too.

How to pickle red onions

The red variety is rarely pickled due to its specific taste and harshness, but it looks very impressive in the photo. To get soft rings, you need to keep the onions in the marinade in a cold place for 1-2 days. Then it will be more juicy, soft, spicy and sour. You can pickle red onions according to the first recipe, which is considered classic in Russian cuisine.

How to pickle onions without vinegar

Vinegar has a specific smell and taste. If you don't like it, you can make pickled onions without vinegar. To do this, use regular soy sauce and citric acid. It has the same functions as vinegar, but it doesn't smell as strong, but it's delicious. In addition, lemon contains a lot of vitamin C, which is beneficial for the body. Pickled onions are especially useful during the cold season if they are properly prepared for the winter.

Video: Instant pickled onions

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 onion – 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!

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 completely undeservedly forgotten in our menu. We add it to salads, saute it for soup or pilaf, cut it into rings for barbecue, but dishes made from onions themselves are not popular with us. What to cook from onions watch and read further.

What to cook from onions?

Recipe: Greek onions

Ingredients:

• 200 gr. small onion sets
• 2 tbsp. l. salt
• 1 tbsp. l. Sahara

Method of preparation:

1. Peel the onions, add a small amount of water and place over medium heat.
2. Blanch the onion for 5-7 minutes at a low boil.
3. Then drain the onion in a colander.
4. Cool the onion, transfer it to a saucepan and season with salt and sugar.
5. Stir the onion, pour in about 1 tbsp. water and bring to a boil.
6. Place the prepared onion in a clean jar and fill with cooking liquid.
7. Store the dish in the refrigerator and serve as a snack.

Fried onion recipe

Ingredients:

• 3.5 kg onions
• 5 tbsp. l. flour
• 150 ml vegetable oil

Cooking method:

1. Peel the onion and cut into rings.
2. Bread the onions in flour.
3. Deep fry the onion for 1-2 minutes.
4. Use as a side dish for meat and fish dishes.

Recipe: Onions stuffed with chicken fillet

Ingredients:

• onions (large, round)
• chicken fillet
• garlic to taste
• vegetable oil
• pepper

Cooking method:

1. Peel the onions and boil a little in boiling water. Carefully place the hot onion on a wire rack and cool. Cut off the top and root parts of the cooled onion and carefully remove the pulp from the middle of the onion.
2. Rub the chicken fillet with garlic, season with salt and pepper. Grind the chicken fillet into small cubes or pass through a meat grinder.
3. Grease a baking tray or baking dish with oil.
4. Fill the onions with minced meat and place them on a baking sheet.
5. Bake stuffed onions at 200 degrees for about 15 minutes.
6. Then remove the baking sheet from the oven and sprinkle the onions with grated cheese.
7. Bake the dish for another 15-20 minutes.

Recipe: French fried onions

Ingredients:

• onion
• milk
• vegetable oil

Cooking method:

1. Peel the onion and cut into medium-sized half rings.
2. Pour milk over the onion for 1-2 minutes, then drain in a colander.
3. Bread the onion in flour and fry in vegetable oil. You can add salt to the onion before serving.
4. Serve as a side dish or use in soups and pies.

Video recipe "Chrysanthemum from onions"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Onion salad with lemon

• 3-4 large onions,
• 1/2 lemon
• 3 tbsp. spoons of sour cream,
• 1 tbsp. spoon of mayonnaise,
• parsley and dill,
• sugar, salt.

Preparation
Peel the onions, rinse and cut into thin rings or half rings.
If the onion is bitter, rinse it with cold water, place it in a saucepan, pour boiling water over it, let it stand for a while without covering it with a lid, then drain it in a colander.
Put salt and sugar in the cooled onion, add lemon juice, season with sour cream and mayonnaise.
Place in a salad bowl, sprinkle with chopped herbs, and cool.

Multilayer onion salad “Pompadour”

• 2 medium onions,
• 2-3 apples (preferably Antonovka),
• 4 eggs,
• 100-150 g hard cheese,
• mayonnaise (can be half and half with sour cream),
• lemon juice.

1. Cut the onion into rings, pour boiling water over it, and cool.
2. Cut hard-boiled eggs into thin slices.
3. Peel the apples, grate them on a coarse grater and sprinkle with lemon juice or diluted citric acid to prevent them from darkening.
4. Place the prepared products in layers in a flat salad bowl.
5. First, put all the onions and pour mayonnaise over them, then apples and also pour mayonnaise over them, egg slices and mayonnaise on top of the apples, grated cheese on top, and mayonnaise again.

Note. The salad can be decorated with chopped egg yolk or shavings of cheese, with a sprig of herbs in the center.

Onion salad with plums

• 300 g sweet onions,
• 10 plums (fresh, from compote or marinade),
• 2 tbsp. spoons of vegetable oil,
• 1 tbsp. a spoonful of finely chopped parsley,
• salt, ground pepper.

Preparation
Wash the peeled onion and cut into very small cubes.
Remove the pits from the plums and cut into strips.
Mix everything with oil, season with salt and pepper.
Place the finished salad on a plate and sprinkle with finely chopped parsley.

Boiled onions with cheese in Polish

Preparation Cut the peeled onion into 4 or 8 slices, without cutting off the hard “heel”. Boil water, add salt and sugar. Place the onion in boiling water and boil for 1-2 minutes. Drain in a colander, place on a plate, pour over melted butter, sprinkle with ground breadcrumbs and grated cheese.

Spicy onion sauce

Preparation Fry the flour with butter and dilute with broth. Peel the onion, chop finely and fry in oil. Mix everything, add tomato puree, salt, pepper and fry again. Then pour in vinegar and simmer the mixture until it thickens like sour cream. Note. Serve with fried and stewed meat, cutlets.

Béarnaise essence (French cuisine)

Preparation Chop the onion, put it in a saucepan along with the rest of the ingredients and simmer over low heat for 2 hours. Rub the mixture through a sieve, pour into small bottles or jars, close well so that the essence does not evaporate, and put in the refrigerator. Note. Use for making sauces and flavoring dishes.

Glazed onions

Preparation Place small peeled onions on the bottom of a saucepan, cover with meat broth or water, salt, pepper, add oil and, cover with a lid, cook over low heat. When all the liquid has boiled down, the onions are ready. Roll them along the bottom of the saucepan so that they are covered with the remaining liquid, like glaze.

Onion soup with cheese (French cuisine)

• 4 onions,
• 200 g wheat bread,
• 1.5 liters of water or meat broth,
• 2 tbsp. spoons of butter,
• 3-5 tbsp. spoons of grated cheese,
• salt, ground pepper.

Preparation
Cut the onion into rings, fry in butter or margarine, sprinkle with pepper, transfer to a saucepan, add water or meat broth, boil, and add salt.
Fry slices of wheat bread on both sides in butter, sprinkle with grated cheese, place in a saucepan, pour over the prepared soup and heat over low heat for 8-10 minutes.

Onions stewed with tomatoes and cheese

• 400 g onions,
• 400 g cheese,
• 200 g tomatoes,
• 130 g vegetable oil,
• parsley.

Preparation
In a deep frying pan or saucepan with a thick bottom, fry finely chopped onions in vegetable oil. Add finely chopped tomatoes there and simmer for 5 minutes.
Then put chopped cheese on the onions and tomatoes and cover it with onions and tomatoes on top.
Cover with a lid and simmer over low heat for 15 minutes.
Serve hot, sprinkled with finely chopped parsley.

Onions stewed with cheese

• 500 g onions,
• 50 g butter,
• 1/2 cup sour cream.
• 3 eggs,
• 1 tbsp. spoon of ground crackers,
• 50 g grated cheese, salt.

Preparation
Cut the onion into rings, add salt and simmer in oil, stirring occasionally, until tender.
Then place it in an even layer in a frying pan, greased with oil and sprinkled with breadcrumbs, pour over a mixture of eggs and sour cream, sprinkle with grated cheese and let brown in a heated oven.

Onion caviar

• 600 g onions,
• 60 g tomato,
• 50 g parsley,
• citric acid, salt, sugar,
• vegetable oil.

Preparation
Chop the onion, fry in vegetable oil until golden brown, add the tomato and fry again until the onion and tomato combine.
Chop the mass with a knife, add salt, citric acid and sugar.
When serving, sprinkle with chopped parsley.

Italian stuffed onions

• 6 medium onions,
• 1 bun (100 g),
• 50 g ham or boiled sausage,
• 1 egg,
• 1 tbsp. spoon of grated cheese,
• 1 tbsp. a spoonful of finely chopped parsley,
• 2 tbsp. spoons of butter,
• 1 tbsp. spoon of sugar,
• 1/2 cup meat broth,
• salt, ground pepper.

Preparation
Finely chop the ham or sausage and mix with the soaked bun. Remove the core from the onions, chop finely, mix with egg, parsley and cheese, add minced ham and bread, salt and pepper. Fill the onions with the minced meat and place them in a greased pan. Separately, brown the butter and granulated sugar, combine them with the meat broth, pour this mixture onto the stuffed onions, then put the pan on the fire and simmer the onions on low heat for 40 minutes.

Pie with onions and bacon

Ingredients:
For the test:

• 500 g flour,
• 30 g yeast,
• 250 g milk,
• 2 teaspoons butter,
• salt, vanilla sugar.

• 750 g onions,
• 180 g bacon,
• 250 g sour cream,
• 3-4 eggs,
• 40 g starch,
• 60 g butter,
• salt, 2-3 tbsp. spoons of cumin.

Preparation
Dissolve yeast in warm milk. Mix the sifted flour with the remaining ingredients, knead the dough until smooth, put in a warm place for 1.5 hours.
Knead the risen dough and knead again, then roll out on a floured board and place on a baking sheet greased with butter.
Place the prepared filling on the dough and form a pie.
Bake in the oven at medium heat for 40 minutes.
Preparing the filling. Fry finely chopped bacon in butter, add onion, cut into slices, cumin, salt. Warm everything up, remove from heat, add sour cream mixed with eggs and starch.

Polish pickled onions

Ingredients:
For the marinade:

• 1 liter of water,
• 2-3 tbsp. spoons of vinegar 9%,
• 15 grains each of black and allspice,
• 5-7 bay leaves.

Preparation
Peel the onion, wash it and place it in boiling salted water (120-250 g of salt per 1 liter of water). Boil for 2-3 minutes, remove and immediately cool in cold water.
Fill the jars up to the shoulders with prepared onions, pour in the hot marinade and pasteurize at 85°C: half-liter jars - 10-12 minutes, liter jars - 15-20 minutes.

Delicious Indian onion dish

1. Cut 2 onions into thick half rings, scald with boiling water and immediately rinse with cold water.
2. Add olive oil, vinegar, sugar and curry to the onion. Stir with a fork, pressing down on the onion to release its juice.
3. Leave for 10 minutes, stir a couple of times. Drain off excess liquid and you are ready to eat. I recommend it with herring and boiled potatoes.
4. Onions can be sprinkled with chopped dill.

Onion rings in batter

• onions - 4 pcs.
• egg - 2 pcs.
• beer - 0.5 cups
• flour - 0.5 cups
• vegetable oil

Step-by-step recipe for fried onions

1. Separate egg whites from yolks. Whisk egg yolks, flour and beer. Add salt.
2. Peel the onion and cut into rings.
3. Roll onion rings in flour.
4. Beat the egg whites until foamy and add to the batter. Mix carefully.
5. Place the floured onion rings into the batter.
6. Heat vegetable oil in a deep frying pan. Remove the onion rings from the batter with a fork and place them in vegetable oil. The oil should completely cover the onion rings.
7. Fry the onion rings on both sides until golden brown.
8. Place the fried rings on a paper napkin so that the napkin absorbs excess oil.

Onion rings in batter are ready.