2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
For most housewives, fried onions are just an intermediate link in the preparation of a number of dishes. Meanwhile, the vegetable is offended undeservedly: very tasty independent delicacies are obtained from it. Those who do not believe in this, let them remember the successful attempts of the household to steal an almost ready frying from the pan. Or the onion “flying away” from the plate, fried along with the fish - the main course is still left, and its accompaniment has already been eaten. So do not neglect folk wisdom. Treat the family with unusual side dishes and nice additions.
Great side dish
Very tasty and incredibly appetizing fried onions rolled in flour. It prepares quickly and easily. Some manual dexterity is required only to separate the heads into beautiful petals. To do this, the top is cut off from the peeled onion. And she herself is cut with a sharp knife almost to the very bottom. But it doesn't separate completely. Such cuts need to be made 4-6, depending on the size of the bulb. The output should be a kind of flower. The workpiece is unfolded and divided in such a way that you have individual segments in your hands. They plunge into cold water for a few minutes -this will eliminate excess bitterness.
Eggs are beaten a little in a bowl. Flour is poured into another bowl. The onion is first dipped into the egg. Then rolled in flour and immediately sent to a deep frying pan. There should be a lot of oil in it, as for fries. The portion is fried to an even light "tan". This takes about seven minutes. Then it is pulled out with a slotted spoon, sprinkled with your favorite seasonings and left on a paper towel to absorb excess fat. Perfectly harmonizes with fish and any meat and is eaten faster than cooked!
Crispy fried onions: an interesting snack recipe
A very interesting side dish in terms of taste, perfect for any dish. Even just with boiled potatoes it seems like a masterpiece, which saves a lot on fasting days. The onion is cut into circles half a centimeter thick, disassembled into rings and left in s alted water for half an hour. Then the workpiece is leaned back into a colander. Sprinkling is done while the water is draining.
For her, half a cup of flour is mixed with three full spoons of powdered sugar, s alt, turmeric, pepper and suneli hops (choose the ratio yourself). In vegetable oil, in small batches, the onion is fried to the desired degree of “tanning”. And laid out on napkins to eliminate fat. Such fried onions are good not only as a "companion" to meat with fish or an independent dish, but also as an appetizer for beer. Unless you need to put more spices.
Fragrant dish
May also be a worthy accompaniment,and can successfully be a substitute for the main dish. The onion is cut into large slices. A mixture of butter and sunflower oil heats up well in a frying pan. When it starts to splash a little, the onion is placed in the container and fried with gentle turning (so as not to crumble and maintain a presentable appearance) from 5 to 10 minutes. The time directly depends on the desired degree of roasting.
When the desired condition is almost reached, the vegetable is generously sprinkled with rosemary and basil. If the herbs are fresh, immediately after mixing, the pan is removed from the heat. When they are dried, they are left on the stove for a while. After transferring to a dish, fried onions are sprinkled with balsamic vinegar and served immediately.
Onion sauce
There are many ways to cook and eat fried onions. A recipe with sour cream, for example, makes it possible to prepare a wonderful gravy for mushrooms, all types of meat, fish and poultry. But if you add less sour cream and chop more vegetables (to make the sauce thicker), then fried onions will serve as an excellent side dish.
The onion is cut into medium-sized cubes and fried in oil until golden brown. In a deep bowl, a glass of sour cream, a chopped bunch of greens are combined (for the first time you can take parsley with dill, and then experiment with other herbs - basil, cilantro, etc.) and crushed garlic. Roasting is poured with this mixture. You can put it out a little more, you can immediately remove it from the burner - as you like. Love thick sauces? Then add a spoonful of flour mixed in a glass of water. And hold the dish on the fire for a fewminutes, stirring constantly.
Delicious breakfast
Scrambled eggs as a morning meal is the same tradition as sandwiches for tea or coffee. But there are more interesting options. For example, fried onions with an egg will surely appeal to everyone. Despite the multi-component composition, the dish is prepared quickly. So it’s quite possible to set aside a few minutes for it before work.
To begin with, four eggs are boiled, cooled, peeled and rubbed. In parallel, slices of bread are dried in the oven to a light crunch. A large onion is finely chopped and fried until a uniform blush. Processed cheese rubs like eggs. All preparations, except for bread, are mixed, s alted and seasoned with mayonnaise with crushed garlic. This mass is spread on dried crackers - and you can have breakfast with appetite!
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