Traditional recipes

Onion Recipes

Onion Recipes

Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.


Onions: 10 recipes to enjoy them at their best

Onions, bulbs already cultivated in the Egyptian era, have always been used in the kitchen both as a main ingredient and to flavor various dishes. In the Middle Ages they assumed so much importance that they were even used as a payment method. Colorful, rich in vitamins and minerals, they are grown throughout the boot and many varieties of onions have been recognized as PGI.

With a sweet flavor, onions are well suited for the preparation of preserves, first and second courses or even pizzas and tasty side dishes. We have selected and listed ten irresistible recipes to prepare with onions below.


Cooking recipes

Spaghetti with Tropea red onion: Italian Recipes - recipes.
14 Oct 2010. Spaghetti with Tropea red onion. Spaghetti with Tropea red onion, a typical recipe from the Vibo Valentia area and the. details

How to prepare spaghetti with braised onion and ricotta | Recipes e.
26 Jun 2010. Amatriciana spaghetti with braised onion and salted ricotta flakes are one. Latest guides and articles of Recipes and cooking guides. details

Cooking recipes: First courses - Fusilli with onions and tomato
20 Sep 2010. Rice with onion and tomato is a classic of traditional cuisine. Traditional Sicilian cooking tips and recipes with photos. details

Spaghetti with pepper sauce, First course recipes, Recipes.
Spaghetti with pepper sauce. Ingredients for 4 people: 380 gr. of spaghetti 1 large pepper 400 gr. of red tomatoes half an onion. details

ONION TAGLIATELLE | Not just pasta and pizza - Recipes for.
nests of noodles g 350? 2 large white onions, about g 350? flour . Tag cooking, Pasta, first courses, recipes, onion noodles. details

Spaghetti with Tropea onion | Recipes | Academia Barilla
Spaghetti with Tropea onion. 400 g of spaghetti 12 Tropea onions 1 red pepper a sprig of. Recipes of Italian gastronomy. details


Gratin onions

The baked onion petals, crunchy under a blanket of breadcrumbs and caramelized to perfection, are perhaps the highest and most delicious expression of Maillard's reaction. The result is literally heavenly if you use the Tropea onion topped with sage and rosemary and sprinkled with apple cider vinegar and sugar. Flavor (and smell that comes out of the oven) guaranteed!


The lady of the rings. 7 surprising onion recipes in a menu full of stews, soups and cakes

From the role of extra to protagonist, from an accessory ingredient to a must of the men & ugrave in stews, soups and cakes. Seven onion recipes that will open a world where a touch of fantasy ennobles the rustic and the basic magically goes with everything Martin (@ Balme / Sunray Photo)

Ingredients for 4 people: 8 Bassano onions, 200 g of sausage, 6 stalks of parsley, 5 sprigs of sage, 2 teaspoons of fennel seeds, 1 tablespoon of extra virgin d & rsquooliva oil, 150 ml of vegetable broth, 100 ml of white wine, salt, pepper.

Preparation: boil the onions in plenty of water for 10 minutes, dry them and, once cooled, cut off the cap (keep it aside). Empty them with the help of a spoon. In a separate bowl, add the parsley, fennel seeds, salt and pepper to the sausage. Use the mixture obtained to stuff the onions. Then place them in a baking dish and cover them with the hood. Bring the vegetable broth and white wine to the boil in a saucepan: add the broth to the onions. Sprinkle with a drizzle of d & rsquoolio d & rsquooliva and with the sage leaves and bake for 35 minutes at 180 ° C. The onions should be golden and slightly softened. Serve immediately.

Ingredients for 4 people: 2 red Tropea onions, 2 pears, 2 tablespoons of extra virgin olive oil d & rsquooliva, 1 sprig of oregano, 100 ml of wine vinegar, 150 g of cane sugar, 1 teaspoon of a mix of pepper, cloves, nutmeg and ground ginger.

Preparation: peel the pears, remove the core and cut them into cubes. Heat the squoolio in a saucepan and brown the whole onions (without peel) for about 5 minutes. Pepper, add the pieces of fruit, the oregano and the vinegar. When the mixture begins to boil, season with the brown sugar and the spice mix. Cover and cook for about 20 minutes. Wait for the chutney to cool and serve it, for example, on slices of toast and garnished with goat cheese.

Ingredients for 4 people: 8 white onions, 200 ml of white wine, 1/2 liter of vegetable broth, 4 discs of very cold puff pastry, 2 tablespoons of extra virgin olive oil, 1 tablespoon of flour, 1 sprig of thyme, salt, pepper.

Preparation: peel the onions, cut into thin slices and brown them over low heat in a saucepan with l & rsquoolio. Season, add the flour and mix the mixture gently. When the flour changes color (be careful not to burn it), pour in the wine and bring to a boil. Add the thyme, broth and simmer for 40 minutes, adding water if needed, until the onions begin to melt. Spread the soup into four individual bowls and cover each with a disc of puff pastry, sealing it well on the edges. Brush the surface with the yolk of an egg and bake at 180 ° C until the pastry is golden and crunchy.

Ingredients for 4 people: 1 sheet of bris & eacutee pastry, 2 red Tropea onions, 80 g of butter, 3 teaspoons of maple syrup, 1 tablespoon of chopped pecans, 1 teaspoon of balsamic vinegar, 1 marjoram leaf, salt, pepper.

Preparation: with the bris & eacutee dough, form 4 discs the size of 4 single-portion molds and keep them in the fridge. Peel the onion and cut it into regular slices. Heat the butter in a pan, add the marjoram, the maple syrup and the vinegar, season with salt and pepper and wait until the mixture begins to caramelize. Then distribute it on the bottom of the molds, garnish with the onion and cover with the discs of dough, sealing the edges well. Bake for 20 minutes at 180 ° C. Turn the tartlets upside down by removing the mold on a wire rack. Decorate with chopped walnuts.

Ingredients for 4 people: 250 g lentils, 3 spring onions, 1 thick slice of smoked bacon, 1 knob of butter, 3 tablespoons of walnut oil (found in organic supermarkets), 2 tablespoons of apple cider vinegar, 4 tablespoons of chopped walnuts, salt, pepper .

Preparation: cook the lentils in boiling water, making sure that they remain al dente. Set them aside. In a pan melt the butter and brown the bacon cut into strips. Chop the spring onions into rounds up to half the stalk and season with walnut oil, vinegar, salt and pepper. Add the bacon, chopped walnuts and lentils. Serve the salad and consume immediately.

Ingredients for 4 people: 3 large onions, 125 g of flour, 1 slice of rustic bread, 1 tablespoon of cornstarch, 1 pinch of paprika, 170 ml of very cold lager, oil for frying, salt, coarse salt, pepper. For the sauce: 2 tablespoons of homemade mayonnaise, 2 tablespoons of Greek yogurt, 1 tablespoon of capers, 1 tablespoon of chopped white onion, 1 teaspoon of chopped spring onion, 1 pinch of red pepper, salt.

Preparation: mix all the ingredients for the sauce and keep them in the fridge. Peel the onions and cut them into large and regular slices. Mix the flour with the cornstarch, paprika, salt and pepper, pour in the beer and mix until the mixture is fluid. Toast the slice of bread and grate it. Dip the onion rings in the beer mixture, cover them with the breadcrumbs and fry in boiling oil until golden and crunchy. Serve covered with flaky salt together with the sauce.

Ingredients for 4 people: 1 1.2 kg beef steak (alternatively, two small 600 g each), 3 onions, 100 ml of meat broth, 100 ml of lager beer, 50 g of butter, 1 sprig of rosemary, 2 tablespoons of extra virgin olive oil d & rsquooliva, coarse salt, pepper, dried chilli. For the side dish: 8 potatoes, 3 tablespoons of extra virgin d & rsquooliva oil, 1 sprig of rosemary, salt, pepper.

Preparation: take the meat out of the refrigerator, wrap it in plastic wrap and leave it at room temperature for 2 hours. Then peel the potatoes, cut them into sticks and arrange them on a baking sheet covered with parchment paper, oiled and salted. Salt the steak and sear it on both sides in a pan with very hot oil and cover. Then add the potatoes and bake at 200 ° C for 20-25 minutes. Meanwhile, melt the butter in the pan where you seared the meat along with the sprig of rosemary and the onion cut into quarters. Pour in the beer, broth and cook over medium heat for 20 minutes, until the liquid is reduced by half. Serve the steak with potatoes, onions and the hot sauce. The base of broth, beer and onions is a tasty variant for the meat fondue.


Monday 11th August 2014

PIC NIC WITH GRILL FOR THE NIGHTS OF S. LORENZO AND FERRAGOSTO

S. Lorenzo and Ferragosto with bonfires lit at sunset, baths in the moonlight, endless grilled meat. the smell of salt and smoke on the skin, toast with fresh sangria and ice cold beer.
Bonfires on the beach are now banned, but everything else remains. friends, laughter, good food and a bath under the stars, in a very hot and sparkling water, which slowly shines in the light of dawn.

To accompany the grilled meat and vegetables, a small menu to taste and that we can prepare comfortably at home:



sangria
Salento sangria recipe
Let's put it in the fridge a few hours before and transport it in a cooler bag

Bruschetta with tomato
500 gr durum wheat bread
500 gr of cherry tomatoes
rocket
extra virgin olive oil.
Origan q.s.
salt q.s.

In an airtight glass jar, arrange the diced tomatoes and the chopped rocket, seasoned with salt, extra virgin olive oil and oregano.
We cut slices of durum wheat bread, rub a clove of garlic and put them in a paper bag: we will a toast them on the gray and comfortably pour the ready-made cherry tomato dressing!

Mediterranean cold pasta
700 gr of fresh maritati (orecchiette and fusilli)
500 gr of cherry tomatoes
300 gr of tuna in olive oil
500 gr of mozzarella braid
rocket q. b.
extra virgin olive oil q. b.
oregano q. b.
salt q. b.

Cut the cherry tomatoes into quarters and season them with extra virgin olive oil, salt and oregano.
We boil the pasta al dente in salted water. Let it cool quickly, and season it with the cherry tomatoes. Add the chopped tuna and diced mozzarella.
We mix well, place the pasta in an airtight container and let it rest in the refrigerator until before being transported in a cooler bag.
In a small jar, bring the washed and chopped rocket, to add to the pasta before serving.

Focaccia from Puglia
Apulian focaccia recipe
Cup of watermelon and melon
1/2 watermelon
1 melon

Clean a watermelon and a melon, removing the outer part and the seeds, cut them into chunks, arrange them together in a large covered cup and store them in the refrigerator, until transported in the cooler.

At Coconut biscuits
Coconut treats recipe


How to cook and season the green bean with onion

Cooking the green bean with onion requires the use of only one finger of water. This way the vegetable retains its flavor. I have the habit of salting it with a low teaspoon of salt, because then the vegetables absorb only what is necessary. In this season, it is an excellent side dish for dinner, perhaps to be paired with hard-boiled eggs or mozzarella.

What about the dressing? You can opt for the one you prefer, mixing even more than one of these:

  • Olive oil
  • Balsamic vinegar
  • Red wine vinegar
  • Origan
  • Sliced ​​garlic
  • Lemon

Onion: tasty recipes for the winter

Either you love or hate the onion. White, red, golden, big borettana or small Tropea onion, Breme onion or Parma onion shallot, spring onion or the cousin leek. In this case, if it is love, you are already smelling its perfume!

Arm yourself with a knife, cutting board and cold water, in which to soak the onions before handling them with care for these recipes.

You know, the onion queen, as well as giving us a physique purified and naturally remineralized and disinfected, is a very versatile vegetable, from first courses, to appetizers, to second courses, to bread. and surprise: even i Biscuits they can be made with onion!

Let's see it together, the undisputed protagonist of tasty recipes for the winter.

Onion decoction, benefits and use

An excellent recipe for appetizers, to accompany fresh or aged cheeses, to tease with friends, with a few slices of toast.

Ingrediants:
& gt 1 kg of Tropea red onions (already clean),
& gt 500 g of whole cane sugar,
& gt 150 ml of apple balsamic vinegar

Method: to peel the onions and cut them into thin slices. Weigh a kilo and add the brown sugar and apple balsamic vinegar to a bowl. Mix everything and leave to rest for about eight hours, done the night before it will go very well.

Then pour everything into a saucepan and cook on a low side, covered for about 50 minutes. Uncover towards the end. They can be added pine nuts and raisins for an even more original flavor. It is a great recipe above all to be kept in a jar for the winter.

A perfect soup for the winter, an excellent single meal if you add cheese and bread, here in the light version with oil. The use of the shard is mandatory!

Ingrediants for 4/6 people:
& gt 3 tablespoons of extra virgin olive oil,
& gt a pound of golden onions finely sliced,
& gt a teaspoon of whole sea salt,
& gt 50 grams of flour 0 or 00,
& gt a liter of vegetable broth,
& gt freshly ground black pepper

To serve: 8-12 slices of homemade bread, also can bread, a tablespoon of extra virgin olive oil, some fontal cheese or sweet fontina cheese grated at the moment

Method: put the oil in a saucepan or pot (much better if it is earthenware), let it heat up well, add the onions and salt and mix.

Cook over low heat for about 20 minutes or until the onions are a nice golden color.

Sprinkle the onions with the sifted flour and mix everything for 2-3 minutes. In the meantime, keep the vegetable broth warm and pour a couple of boiling ladles over the soup, mix well, add the remaining broth and simmer for another 30 minutes.

Add the freshly ground pepper only at the end of cooking. Place the bread in a baking dish and toast it in a preheated oven for a few minutes. Brush the slices of bread with l & rsquoolio d & rsquooliva and rub them with garlic, then put them back in the oven for another 10 minutes.

Pour the soup into the bowls with the bread and the grated cheese on top, put it back under the oven grill for a few minutes and serve hot.

An excellent mix for those who love Mediterranean flavors, an original marriage with rice.

Ingrediants for four people:
& gt 8/10 handfuls of rice to taste (aroborio, carnaroli, Rome),
& gt a bunch of fresh spring onions,
& gt vegetable broth,
& gt salt and pepper,
& gt extra virgin olive oil,
& gt grated parmesan

Method: fry the onions in a non-stick pan with very little oil or water, season with salt and pepper. In the meantime, you have prepared a vegetable broth. Then add the rice and deglaze with dry white wine and add the broth.

Cook for the time indicated, the last five minutes also add the mix of herbs (sage, rosemary, chives, thyme, pepper grass, basil, parsley, fresh oregano, limoncina herb, celery leaves - very convenient & it is necessary to prepare the mince and keep them in the freezer) and then serve the soft rice, stirring with Parmesan cheese and extra virgin olive oil.

You can try the same rice alternating with shallots or leeks instead of spring onion.

The pink onion of Breme It really is a slow food presidium, a pricelessly delicious thing on the palate.

Every year, in the most remote Lomellina where the homonymous village is located, they make the festival and it is a duty for every lover of good food to go on a mission and take at least two bags full of this pink treasure of the earth!

Ingrediants for 4 people:
& gt 4 coarse onions,
& gt parsley,
& gt breadcrumbs,
& gt extra virgin olive oil,
& gt salt and pepper

Method: cut the onions in half horizontally, place them on a baking tray on baking paper. Sprinkle them with three teaspoons of extra virgin olive oil, salt, pepper, freshly ground parsley and lastly a little breadcrumbs.

Cook them at 180 ° for about 30 minutes, until a nice golden crust forms. Serve hot. They are also excellent the day after and even simpler, without anything other than a drizzle of oil, to accompany appetizers, main courses, in sandwiches, on pizza or original sandwiches.

For a vegetarian version you can replace the tofu with fresh ricotta, an egg and a little grated Parmesan.

Ingrediants for four people:
& gt 4 white onions large,
& gt a 125 gram stick of tofu,
& gt a carrot,
& gt leftover bread,
& gt breadcrumbs,
& gt oil,
& gt parsley,
& gt salt and pepper

Method: boil the onions in lightly salted water for about ten minutes once cold, cut them in two and remove the central part and the smaller rings. In a blender put the leftover onions, carrot, tofu, parsley, salt and pepper and small pieces of stale bread. Chop everything and use as a filling, fill the eight halves, sprinkle with oil and breadcrumbs, cook for about 15 minutes at 180 & deg.

Excellent fresh from the oven, dipped in fresh tomato, garlic and basil sauce. You can't get more Mediterranean cuisine than this!

Ingrediants:
& gt half a kilo of semolina and a half of flour 0,
& gt water,
& gt salt as required,
& gt half a 25 g block of brewer's yeast,
& gt 500 grams golden or white onion,
& gt little sugar or honey,
& gt extra virgin olive oil.
If you like, you can also add olives and fresh oregano

Method: on a pastry board, mix the two flours with the brewer's yeast dissolved in a little warm water (never above 40 & deg) and a pinch of sugar or honey. Add more water if necessary and salt. Leave to rest by making a cross in the middle for about two hours. Resume the dough and add the onion cut into thin slices and a little extra virgin olive oil, about a tablespoon.

Then divide the dough into four parts, forming four loaves which you will then cut diagonally with the knife and sprinkle with a little semolina, leave to rest for half an hour, while you heat the oven to the maximum temperature, 250 & deg, with a small basin of water inside (if necessary to create humidity). Then bake the bread for about 45 minutes and it is ready! If you want you can also add olives and oregano, for an even more Mediterranean flavor.

Unusual and fun, onion biscuits become a singular appetizer (or final joke!) Designed to amaze your friends.

Ingrediants:
& gt 250g of flour 0,
& gt 100g of d & rsquooliva extra virgin olive oil,
& gt half a pink onion from Breme or a red onion from Tropea,
& gt 10 grams of fine whole sea salt,
& gt half a teaspoon of instant yeast for pizzas or savory pies,
& gt cold water as required

Method: cut the onion into very small pieces and fry it in a non-stick pan for a few minutes, until it becomes a little golden. On the pastry board put the flour, oil, salt and yeast. When you feel it crumble under your fingers add the onions and very cold water to bind.

Line a baking sheet with parchment paper and form, with the help of a teaspoon, small irregular bites, to which you will give a vaguely rectangular shape. Bake in a hot oven at 180 ° for about 15-20 minutes and serve cold.


Rustic potato and onion pies

Ingrediants

  • 600 gr of potatoes
  • a teaspoon of fennel seeds
  • 1 medium yellow onion
  • olive oil
  • salt
  • pepper

Preparation

  1. To prepare the rustic potato and onion pies you must first boil the potatoes.
  2. Then wash the potatoes and boil them with all the peel for about half an hour in a pot full of water.
  3. Once cooked (just insert them with the tines of a fork) drain the potatoes, remove the skin and cut them into small pieces.
  4. In a pan pour 6 tablespoons of oil and the onion cut into very thin wedges, sauté over low heat for about 10 minutes, stirring occasionally. It should not fry, add a tablespoon of water if necessary.
  5. Then add the potatoes and season with salt, pepper and a pinch of fennel seeds.
  6. Cook turning often for about 10/15 minutes.
  7. With the help of a muffin mold, shape the pie: fill the mold with the potatoes and compact them by pressing with a spoon.
  8. Finally overturn the mold on the plate and remove the mold, reuse the same to create the other pies.

Alternatively, try this recipe, always based on potatoes: Baked potatoes, idea saves dinner

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Ingrediants

To prepare the broad beans with bacon and red onion we must first of all get some good broad beans and good onions. The seasoned stretched pancetta, which is a typical Calabrian product, prepared from the slaughter of the pig, is the fundamental part of the dish because it is the one that enriches the taste of the beans with onion. Let's proceed to the preparation. We have to peel the beans, use latex gloves if we don't want our nails to turn black. We also remove that small pea-green piece that is attached to the peel. If you find bean seeds that are too large it means that they are very ripe, in this case it would be better to remove the wrapping that covers them. If, on the other hand, they are tender, you have medium-sized seeds, you just don't need to do this useless job, even the wrapper is good to eat.

In a large non-stick pan we put a drizzle of olive oil, with the bacon stretched without the rind cut into strips. Let it brown for a minute before adding the two coarsely chopped onions and broad beans.

Add a pinch of salt and half a glass of water, bring to a boil over high heat, then cover and let it simmer for about 10-15 minutes, depending on how tender the beans are.

At the end of cooking the water will be completely dry, if it is not, raise the heat and remove the lid. The broad beans with bacon and red onion are well cooked and tasty.

Broad beans with bacon and onion is considered a rich dish in Calabrian cuisine, and generally replaces the second dish, despite being a side dish.