Your recipes with onions

The best recipes based on onions

Onion Frittata

Ingredients:

Few ingredients: eggs, onions, cheese and not much else: that's all you need to make frittata , along with a little passion for cooking and authentic flavours. This is the original recipe for authentic Italian onion frittata .

How to make onion frittata

Peel the onions and slice them finely. In a large frying pan, add a drizzle of extra virgin olive oil, then the onions and cook over a low heat until soft. Meanwhile, crack the eggs into a bowl, add the salt, pepper and grated Parmigiano Reggiano ; mix all the ingredients together. When the onions are completely softened, add the egg mixture and mix everything together, then cover the pan and let the frittata cook for about 5 minutes. Turn the frittata over to cook the other side, then remove from the pan and serve!

Roasted Onions

Ingredients:

6 onions, Oil, Sherry vinegar, Modena vinegar, Salt, Maldon salt, Cheese

How to prepare roasted onions

1. We will prepare these roasted onions in the oven . We turn on the oven at 180º and continue preparing the main ingredient. The key to this recipe will be the way we peel and cut the onion.

2. Peel the onion and make a few small cuts on the top. Open the onion like a flower and it will open. This way, the cooking point will be much more uniform.

3. We have the onions cut and the next step is to season them to perfection. We salt the onions. We add a good splash of oil , if we want to enhance the crunchiness, we can add a little breadcrumbs with cheese. We will create a very interesting surface for these onions.

4. These onions will go directly into the oven, so they will need to be left in the oven for about 2 hours to cook properly. Onions are one of the ingredients that take the longest to cook, as their hard exterior will need to be cooked in such a way that they become tender. Thanks to this roasting, the outside will have a crunchy touch that will make them much more appetizing.

5. The final part of this dish will be the plating. We will place the onions in the central part of the plate . We can add some strips of roasted peppers or eggplant to give color to the dish. On top of the onion we put a little Maldon salt, it is a more intense type of salt that will give it a special flavor.

6. To create a sour touch, add a few drops of sherry and Modena vinegar to the onions. This way, we will have all the necessary flavours to bring to the table an original, easy and delicious dish. These onions are ideal as a very common first course.

Grilled Onions - Grill

Ingredients:

1 large white onion or 2 medium ones, 1 green chili, 1 tablespoon or 15 ml seasoning, 1 tablespoon or 15 ml oil, 1/2 tablespoon or 0.75 ml coarse salt, 1/4 tablespoon or 3.75 ml black pepper

How to prepare grilled onions - grill

1. Tear off a large piece of aluminum foil. Cut the onion in half, then slice each half into half moons. Place the onion pieces in the center of the foil.

2. Add the oil, seasoning juice, salt and pepper.

3. Form an airtight package.

4. Using a skewer or fork, pierce the packet. Place on the grill.

5. When the onions are soft, serve them in the package.

Caramelized onions

Ingredients:

3 sweet onions, olive oil, balsamic vinegar of Modena (a splash), a splash of water (optional), 4 and a half tablespoons of white sugar.

How to prepare caramelized onions

1. We start by cutting the onion into julienne strips. We put oil in a frying pan, add the onion, a little salt and cook over a very low heat with the lid on. To give you an idea, I had these 3 onions for 30 minutes at temperature 2 (I have 10 levels on my stove). Practically at low heat.

2. After all this time, you will see that the onion is completely shiny and transparent. It is time to take the next step.

3. Add the sugar and turn up the heat to very high to caramelize the onion . This speeds up the caramelization process and gives it a much sweeter touch.

4. We keep stirring constantly until it gradually turns golden. It is time to add a splash of Modena vinegar. It will add flavour and colour to the onion.
Be careful not to let it burn. If you see that it is clumping together, you can add a splash of water as well.

5. Once we remove it, we let it rest a little and remove all the excess oil.

Stuffed Onions

Ingredients:

4 large onions of equal size, 250 g of canned bonito (or tuna), 2 hard-boiled eggs, 6 roasted canned piquillo peppers, 300 g of homemade tomato sauce, 2 cloves of garlic, a tablespoon of wheat flour (if you are celiac, use gluten-free flour), a small glass of cider, extra virgin olive oil, salt (to taste).

How to prepare stuffed onions

1. We start by preparing the filling. To do this, we crumble the tuna and mix it with the boiled eggs and the peppers, both chopped with a knife. We mix it in a bowl with four tablespoons of tomato sauce. We set aside.

2. Peel the onions. Then, to empty them, cut off the top with a knife, which we will set aside, and then carefully empty the onion. If you do not have any specific tool, you can do it perfectly with a spoon. It is advisable to leave only two layers. We also set aside those pieces of onion that we removed from the inside.

3. Fill the onions completely with the stuffing prepared above and place the lid that we cut off initially on top.

4. Place enough extra virgin olive oil on the heat in a pot that is the right size for the amount of onions (it should not be larger) to cover the onions up to approximately half their height. When it is hot, add the stuffed onions. Let the onions brown. It is a good idea to pour hot oil over them from time to time with a spoon.

5. When they are slightly browned, carefully turn them over without uncovering them so that they also brown on top. The tighter the space in the pot where we carry out this operation, the easier it will be. When the onions are evenly browned, remove them to another container.

Cooking and final presentation of the stuffed onions

1. Remove the excess oil, leaving just enough to brown the onion pieces that we have removed. To do this, add the pieces together with the sliced ​​garlic and leave to cook over medium heat, stirring occasionally, for about five minutes or until they have browned.

2. Add the flour and stir for another minute without lowering the heat. Add the cider, mix all the ingredients with a wooden spoon and when it is boiling, lower the heat. Add salt to taste and leave for one minute.

3. Put the onions back in the pot and add the rest of the tomato sauce and water until it almost covers the onions. Bring to the boil. When it boils, lower the heat to minimum and, with the lid slightly tilted, let it cook for two hours. Adjust the salt halfway through cooking. After this time, the sauce will have reduced to less than half.

4. Optionally, we can remove the onions and blend the sauce in a blender or similar to create a smoother texture. I preferred, on this occasion, to leave the onion pieces whole, so that the sauce is more nuanced. We serve the onions with white rice and a generous portion of sauce.

5. The recipe admits many variations, as long as it is based on the long cooking of the onions. Instead of cider, you can use a splash of white wine of almost any variety, even slightly sweet ones.

Fried onion flower

Ingredients:

1 large onion, 1 egg, breadcrumbs, olive oil from Spain for frying.

For the batter:

2 ½ cups flour, 2 tablespoons sweet paprika, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon oregano

How to prepare fried onion flower

1. Peel the onion and cut it into florets. To do this, we will start by cutting the onion into 4 equal parts without cutting off the bottom. Make another 4 crosswise cuts so that there are 12 wedges in total. If they are too big, you can make more cuts.

2. Clean any residue left between the onion flower petals. Set aside.

3. In a large bowl, mix the flour well with the rest of the ingredients for the batter.

4. Coat the onion with the flour mixture. Spread it well so that it reaches each petal.

5. In another bowl, beat the egg and dip the onion previously coated in flour.

6. Put the breadcrumbs on a deep plate. Coat the onion.

7. In a deep frying pan, put plenty of Spanish Olive Oil for frying. Heat it to about 170º and carefully submerge the onion.

8. Once fried (after about 4 minutes), let it rest on absorbent paper before serving.

Presentation of the dish:

1. We can present the dish with the fried onion flower accompanied by a homemade sauce on the side or in the center of the flower.

Tips:

1. For the batter, you can remove the oregano or replace it with thyme or another spice you like. Try different versions until you find the one that best suits your palate!

2. If you find it more convenient, you can cook this recipe in the deep fryer.

Onion rings

Ingredients:

1 Onion cut into rings, 150g wheat flour, 1 egg, 200 ml milk, breadcrumbs, 1 teaspoon baking powder, salt to taste.

How to prepare onion rings

To make these homemade, crispy and tasty onion rings , we start by cutting the onion into discs. Once the rings are cut, we pass the rings through flour and set them aside.

We complete the same flour with milk, yeast and well-beaten egg . We coat the floured onion rings in this mixture and then pass them through the breadcrumbs. Meanwhile, we heat the oil.

We fry the onion rings in batches of five or six to keep the oil warm and to prevent the rings from touching each other . When they are golden brown, we drain them on absorbent paper and bring them to the table, noting that they are usually very hot inside.

Pickled onion and tomato

Ingredients:

2 red onions cut into thin slices, Juice of 3 lemons, 1 tablespoon oil, 2-3 medium tomatoes cut into thin slices, 2 tablespoons finely chopped cilantro, Salt to taste.

How to prepare pickled onions and tomatoes

1. Place the onion slices in a bowl with a little salt and a splash of lemon juice, cover with warm water and let sit for about 10 minutes.

2. Rinse and wash the onions well with cold water.

3. Add the remaining lemon juice to the onions and let sit for at least 30 minutes.

4. Add the tomato slices, oil, and cilantro, mix well and adjust the salt.

Pork loin in onion sauce

Ingredients:

500 g pork loin fillets, 350 g onion, 300 ml chicken broth, 200 ml white wine, 1 tablespoon flour, 15 g butter, salt, ground black pepper, fresh chives, extra virgin olive oil.

How to prepare pork loin in onion sauce

1. To start this pork loin recipe, prepare the sauce. Cut the onion into julienne strips. Fry the onion in a pan on the stove with a dash of olive oil. Fry the onion and, when it starts to change colour, add a good spoonful of wheat flour. Let the flour toast while stirring constantly. Add the white wine and the broth. Add a little black pepper and salt and let it cook until the alcohol is reduced. If you see that it thickens too much, you can add a little broth. In total, I had the sauce on the stove for 15 minutes. Remove the pan from the heat.

2. Cook the fillets. Put a little olive oil in a frying pan on the stove and, when the oil is hot, fry the fillets. Cover the pan if it splatters. Remove them to a plate when they are done on both sides.

3. Serve the sirloin. Put all the fillets on a platter and put the sauce on the side. Warm up the sauce if it has cooled and add a little butter to make it shiny. If it has thickened too much, add a little stock. Chop some chives and scatter them over the sauce.

Tortilla with caramelized onion and pine nuts

Ingredients:

4 Eggs, 2 Puff Pastry Discs, 6 Onions, 50 Milliliters of Honey, 50 Grams of Peeled Pine Nuts, 50 Grams of Olive Oil, Black Pepper, Salt.

to decorate:

1 Egg Yolk, Tender Sprouts

How to prepare the tortilla with caramelized onions and pine nuts

1. Preheat the oven to 180° for 10 minutes. Meanwhile, peel the onions and cut them into thin strips.

2. When the oven reaches the correct temperature, place the pine nuts on the baking sheet lined with baking paper and toast them for about 10 minutes, stirring them from time to time so that they brown evenly on all sides.

3. Heat a little oil in a frying pan over medium heat. Lower the heat, add the onion and sauté for 5 minutes. When it starts to become transparent, but not brown, pour in the honey. Season lightly and allow to caramelise over low heat, stirring frequently.

4. Crack the eggs into a bowl and add the drained onion and pine nuts. Season with salt and pepper to taste and mix well.

5. Line a springform pan with a disc of puff pastry and pour the onion and egg mixture inside. Cover with the other puff pastry and seal the edges.

6. Prick the pastry several times with a toothpick and brush the surface with the beaten egg yolk. Bake the cake at 175° for about 45 minutes. Then, let it cool and remove from the mould. Decorate with the washed and dried sprouts and serve.