7 recipes using onions

Onions make interesting side dishes and snacks: they are stuffed, pickled, deep-fried and in batter. By the way, do not rush to throw away the onion skins - if you add them to the broth when cooking pork ham or brisket along with onions, black pepper and bay leaves, you can prepare an amazing homemade delicacy. And you will also need it for dyeing Easter eggs and making a light toning and healing product for hair.

Green onions add piquancy to salads made from raw and boiled vegetables, okroshkas based on kvass and kefir, and sandwiches. With it and purely from it you can make fillings for open and closed pies, for pancakes and snack baskets. It is added to mashed potatoes, garnished with fried meat, and used to prepare hot sauces.

When fresh, all onion varieties go well with hard and soft cheeses, tomatoes, any spicy herbs, bread and all meat gastronomy. The recipes were prepared by Igor Kotov, a big fan of street food culture and brand chef of the TEN cafe-bar, which has collected gastronomic trends of street food from all over the world in its menu. Preparation: Place the tuna in a heated frying pan, fry lightly, add oatmeal previously soaked in water, water and simmer for about three to four minutes until cooked, until the water is completely absorbed.

Remove from heat, add green onions and mix everything. Place the porridge on plates and top with chopped tomato and herbs. Preparation: Pre-soak the chickpeas for eight hours, drain and dry. Pass the chickpeas through a meat grinder twice along with onions, garlic, half the herbs, coriander, cumin, salt, pepper, mix the mass well and add soda and rice flour.

Form into balls the size of an unpeeled walnut, roll in sesame seeds and deep-fry or fry in a pan in plenty of oil until golden brown.

Prepare the sauce by combining the following ingredients: yogurt, lemon zest, lemon juice, tahini paste, honey, salt, pepper. Fry the pita in oil and cut in half.

Place prepared falafel, chopped tomatoes, cucumber, red onion, herbs in pita and pour tahini sauce on top. Preparation: Cut the onion into strips and pour into a thick-bottomed pan with preheated butter, simmer over low heat, stirring constantly with a wooden spatula, until the onion becomes caramel-golden, sometimes adding broth so that the onion does not burn.

Add a glass of broth and evaporate it. The onion should be soft and boiled. Then add the remaining broth and simmer to half, adjusting to taste. The soup should be moderately thick and golden in color. Serve in a fireproof bowl, place a toasted baguette on top of the soup, sprinkle with cheese and bake in the oven until the cheese is covered with an appetizing crust. Preparation: Knead the dough with your hands: add egg, water, salt and 40 g soft butter to the flour, wrap in film and leave in the refrigerator for an hour.

Take out the dough, roll it out into a thin layer of about 1 cm and place it in a round shape with sides with a diameter of 24 cm. Cover the top with parchment and sprinkle with dry peas or beans so that the dough does not rise during baking. Bake the cake at a temperature of about 15 minutes.

Chop onions, leeks, bacon and simmer everything together with rosemary in vegetable oil and 10 g butter until tender.

Mix the remaining three eggs together with cream, add stewed onions, chopped cheddar, nutmeg, salt, pepper, place the resulting mass in the crust and bake in the oven at a temperature of about 0 degrees until done. Preparation: Chop the onion and simmer in butter with thyme, leave two sprigs on the marmalade until golden brown, add the liver, nutmeg and fry until tender for about three minutes, the liver should be slightly pink inside, pour in the cognac and cook for about two more minutes, until the alcohol evaporates.

Cool the finished liver to 60 degrees and grind in a blender to a paste mass, periodically pouring in a thin stream of cream, season with salt and pepper.

Onion is the common name for 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.

Place the finished pate in the refrigerator for six hours. While the pate is cooling, make the marmalade. Cut the red onion into strips, place in a saucepan, add vinegar, wine, sugar and the remaining thyme. Cook over low heat under a tightly closed lid until tender, stirring occasionally with a wooden spatula. The onion should have the consistency of marmalade. You are my happiness, onion Onion face masks.

Fragrant gold

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Onion passions: seven delicious onion dishes

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Place the mixture on low heat and bring to a boil, then cook for at least another ten minutes. Eventually the onions should change color and become soft. The finished mixture is transferred to another bowl and crushed to a porridge state. After cooling, add honey.

Composition of boiled onions

When boiled, the vitamins and minerals in the vegetable are partially destroyed. However, there are still quite a lot of useful substances left. Boiled pulp contains:

• potassium, iron and copper;
• ascorbic acid;
• phosphorus and manganese;
• vitamin K;
• selenium and zinc;
• tocopherol;
• B vitamins;
• calcium and sodium;
• alimentary fiber;
• magnesium;
• vitamin PP.

100 g of boiled product contains 44 calories. At the same time, 8.8 g of the volume accounts for carbohydrates, another 1.4 g is protein, and 0.2 g is fat.

Composition and calorie content of multi-tiered onions

Despite the fact that multi-tiered onions are one of the varieties of onions, their nutritional value is higher.

The calorie content of Egyptian onions per 100 g is 60 kcal, of which:

• Proteins - 1.4 g;
• Fats - 0.8 g;
• Carbohydrates - 8.6 g;
• Dietary fiber - 2.6 g;
• Ash -0.1 g;
• Water - 86.5 g.

The amount of nutrients per 100 g of vegetable is almost the same as in the main variety, and differs only in the content of ascorbic acid - it is 2 times more.
Vitamins per 100 g of Egyptian onions:

• Vitamin B1, thiamine - 0.05 mg;
• Vitamin B2, riboflavin - 0.09 mg;
• Vitamin B4, choline - 5.3 mg;
• Vitamin B5, pantothenic acid - 0.169 mg;
• Vitamin B6, pyridoxine - 0.072 mg;
• Vitamin B9, folate - 16 mcg;
• Vitamin C, ascorbic acid - 54 mg;
• Vitamin E, alpha tocopherol, TE - 0.51 mg;
• Vitamin K, phylloquinone - 193.4 mcg;
• Vitamin RR, NE - 0.4 mg.

Macroelements per 100 g:

• Potassium, K - 212 mg;
• Calcium, Ca - 18 mg;
• Magnesium, Mg - 23 mg;
• Sodium, Na - 17 mg;
• Phosphorus, Ph - 49 mg.

Microelements per 100 g:

• Iron, Fe - 1.22 mg;
• Manganese, Mn - 0.137 mg;
• Copper, Cu - 70 μg;
• Selenium, Se - 0.6 μg;
• Zinc, Zn - 0.52 mg.

Digestible carbohydrates per 100 g are limited to sugars - mono- and disaccharides.
The amount of carbohydrates in multi-tiered onions, provided by the high sugar content, can reach up to 13%. Essential amino acids per 100 g:

• Arginine - 0.137 g;
• Aspartic acid - 0.176 g;
• Glutamic acid - 0.393 g;
• Proline - 0.126 g.

The remaining essential amino acids participate in metabolic processes only in combination, since their content in the main product is insignificant.
These substances include: valine, histidine, isoleucine, leucine, methionine, lysine, threonine, tryptophan. Fatty acids in multi-tiered onions are represented by Omega-3 and Omega-6.

The complex of saturated and monounsaturated fatty acids consists of myristic, palmitic, stearic, oleic, linoleic, linolenic acids.

The following have a pronounced effect on the body when eating Egyptian onions:

• Ascorbic acid - stimulates the absorption of iron, increases immune status, and participates in organic reduction and oxidation reactions.
• Vitamin K is a substance necessary for hematopoietic function, increases the amount of prothrobin in the blood, and normalizes its coagulability.
• Potassium - normalizes the functioning of the cardiovascular system, participating in metabolic processes, prevents the development of hypotension.

The pungent odor of multi-tiered onions is given by essential oil, which, in addition to the usual disulfides, contains sulfur.
If the crop is grown in arid conditions, the amount of dietary fiber of the variety increases; with abundant watering, the amount of water in the bulbs increases and the chemical composition corresponds to the main variety - onion.

What are the benefits and harms of boiled onions for the human body?

Boiled onions have numerous beneficial properties. With regular use, the product:

• supplies the body with vitamins and mineral elements;
• has an anti-inflammatory effect;
• reduces cholesterol levels in the blood and cleanses blood vessels;
• promotes rapid tissue healing in case of damage;
• has a bactericidal effect;
• normalizes water-salt balance;
• helps get rid of swelling;
• promotes expectoration when coughing;
• helps to cope with cold symptoms faster;
• strengthens the body's immune resistance;
• removes excess fluids from the body and eliminates swelling;
• improves appetite;

It is especially useful to eat boiled vegetables to normalize the functioning of the pancreas.

Boiled onions help relax muscles during frequent spasms and cramps

Are boiled onions good for men?

Boiled vegetables have a positive effect on blood circulation and improve the condition of the pelvic organs. For men, consuming the product is useful for preventing prostate diseases, increasing stamina and libido.

Onions contain the hormone androsterone, which is responsible for the normal functioning of the reproductive system. The vegetable enhances the production of seminal fluid and improves its quality, and is beneficial in the complex treatment of infertility.

What are the benefits of boiled onions for blood vessels?

Boiled onions strengthen the walls of blood vessels and small capillaries, prevent the formation of atherosclerotic plaques and reduce bad cholesterol. The vegetable is useful for hypertension, it helps remove excess water from the body and quickly reduce blood pressure. You can eat boiled onions to normalize blood circulation and prevent vascular spasms.

The benefits and harms of boiled onions for the liver

Eating boiled onions is useful for hepatitis, cirrhosis and fatty liver diseases. The vegetable has strong cleansing properties, removes toxins and toxic substances from tissues. As a result, the load on the organ is reduced, and the liver restores its functions faster.

Eating a boiled vegetable is useful for accelerating the flow of bile and preventing stones. The product is beneficial for cholecystitis and liver failure, relieves inflammation and normalizes metabolism.

Important! Boiled onions should be consumed in limited quantities. Otherwise, it will lead to increased gas formation and will only worsen the condition.

The benefits of boiled onions for fractures

The vegetable accelerates the healing of bones and ligaments, so it is useful for fractures. Onions can be added to the broth; there is also a recipe for preparing a medicinal decoction:

• two small onions are chopped in a blender;
• fry until transparent with 30 ml of vegetable oil;
• pour 1 liter of boiling water into an enamel pan;
• Boil over low heat for ten minutes.

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A healthy drink for fractures is taken on an empty stomach, 200 ml per day; there is no need to strain the product.

Onion decoction can be drunk to strengthen bones and ligaments as a preventive measure.

The benefits and harms of boiled onions for diabetes

Boiled onions prevent diabetes and help in its treatment. The vegetable contains iodine, which has a beneficial effect on metabolic processes, and the substance glyconin, which is directly responsible for reducing sugar levels. Boiled onions improve the functioning of the pancreas and thereby prevent the development of diabetes complications.

However, caution must be exercised when consuming the product. If there is a malfunction of the thyroid gland and excess iodine in the body, onions can be harmful, so it is better to discuss its use with your doctor.

Are boiled onions good for soup?

Many recipes for first courses recommend removing the boiled onions from the broth before serving. But this is usually not due to the potential harm of the vegetable, but to the fact that most people simply do not like the pulp. In the process of preparing the soup, the onion manages to give off all its taste and aroma; therefore, at the final stages, it makes sense to dispose of the turnip itself.

If the vegetable does not cause unpleasant emotions, then it can be left in the broth. It should be taken into account that during prolonged boiling, beneficial substances pass from the pulp into the liquid. Accordingly, the longer the onion is in the pan, the less valuable properties remain in its turnip.

Onion recipes

(109021) The best selection of onion recipes is collected here. You will always find it in onion recipes. We also have three recipes for wild mushroom borscht without onions.

Bean salad with herring and onionsIngredients: Water - 50 ml, Green onions - 20 g, Onions - 1 pc., Unrefined sunflower oil - 2 tbsp. l., Salted herring - 200 g, Pepper mixture - 1 g, Table vinegar 9% - 50 ml, Canned white beans - 250 g Prepare products for the salad: herring fillet, cut into small cubes, beans, onions and green onions, vinegar and water . Cut the onions into small strips, pour boiling water for 5 minutes, drain the water. Pour the marinade over the onions - water and vinegar (in proportions...

Chicken in mushroom sauce with onions and baconIngredients: chicken thighs - 300 g, chicken drumsticks - 300 g, salt - to taste, pepper - to taste, fresh champignons - 130 g, raw smoked bacon - 75 g, onions - 1 pc., red onion - 1 pc., fresh thyme - 3 sprigs, chicken broth - 200 g, red wine - 50 ml, garlic - 2 cloves, olive oil - 4 tbsp. l., fresh thyme - 1 sprig, green olives - 6 pcs. Turn on the oven to 200°C. Prepare all the products first so that you don’t rush later. To do this, peel the champignons, chop coarsely, and cut the bacon into pieces. Chop all the onions coarsely, garlic finely. Now you can do the chicken, take the chicken...

Stewed leeks with rice Ingredients: Rice - 3 tbsp. l., Carrots - 1 pc., Vegetable oil () - 3 tbsp. l., Sugar - 0.5 tsp., Tomato paste - 1 tbsp. l., Lemon juice - 1 tbsp. l., Salt (to taste) - 1 pinch., Tomatoes in their own juice - 2 pcs., Onions - 1 pc., Leeks - 3 pcs. First of all, before starting to prepare the dish, put the rice in a bowl and steam with boiling water. Wash the leeks and cut them diagonally into rings (slices) 1.5-2 cm thick. We use Oleina vegetable oil... Finely chop the onions...

Leek soup-pureeIngredients: Leek 1 piece, Potatoes 3-4 pieces, Carrots 1 piece, Onion 1 piece (large), Celery stalks 1 piece, Bay leaf 1 piece, Cream 20% 200 Milliliters, White bread 2 Slices, Garlic 2 cloves, Hard cheese 30 grams, Vegetable oil 3 tbsp. spoons, Salt, pepper To taste In our country, puree soups and cream soups are becoming more and more popular not only due to their consistency, but also to the set of ingredients included in their composition. Previously, we put potatoes, pasta or cereal and fried onions and carrots in regular soup. AND …

Pickled onions for the winterIngredients: Onions - 500 g, Sugar - 1 teaspoon, Salt - 1 teaspoon, Bay leaf - 1 pc., Peppercorns - 2 pcs., Cloves - 2 pcs., Allspice - 1 pc., Table vinegar (9%) - 40 ml Let's prepare the ingredients for the preparation. This preparation can be made throughout the year, having fresh onions on hand. But it’s better, of course, to do canning during the harvest season, when all the vegetables are juicy, tasty and rich in nutrients. Wow...

Onion and rice pureeIngredients: Onions - 6 large heads, Rice - 60 grams (I have long grain), Butter - 40 grams, Coarse non-iodized salt - 1 teaspoon (to taste) The photo shows the ingredients. Considering that the calorie content of potatoes is 83 Cal, I was interested in comparing them with the published recipe. It turns out: Onions 43 Cal, rice groats 323 Cal. The weight of the onion is about 1 kilogram, it turns out that 1 kilogram of ingredients...

Puff pastry with mushrooms, onions and cheeseIngredients: Wheat flour | Flour - 250 g, Vegetable oil - 1/2 cup, Water - 1/2 cup, Salt, Sugar, Champignons - 800 g, Onion (Large) - 1 pc. , Dutch cheese - 350 g, Chicken egg - 1 pc To prepare the puff pastry you will need: - flour - 250 g (+ for rolling out the dough) - vegetable oil - 1/2 cup - water at room temperature - 1/2 cup - pinch of salt - sugar - a pinch - champignons or any mushrooms to taste - approximately 800 g - onion - 1 large head...

Stewed pollock with onionsIngredients: Pollock (prepared) - 2 pcs., Onion - 2 pcs., Salt - to taste, Black pepper - to taste, Vegetable oil - 1 tbsp. l. In fact, the recipe is outrageously simple. I hate fiddling with fried fish, because this process is accompanied by oil splashes and suffocating odors (or is it just me?). Therefore, this method of cooking pollock was ideal for me! Pisces...

Sicilian salad of herring, onions and orangesIngredients: Herring - 1 piece, Orange (red oranges) - 2 pieces, Onion (small) - 1 piece Peel the oranges from the skin and white pulp. Cut into circles or cubes. Clean the herring and rinse under water. Slice in the same way as oranges. You can add shallots or the white part of green onions. If the onion is onion, then cut it into thin rings...

Green bean casserole with crispy onionsIngredients: Green beans (I used frozen) - 400 g, Mushrooms (champignons) - 200 g, Cream (10%) - 0.75 cups, Broth - 0.5 cups, Garlic - 1 zub., Soy sauce (Kikkoman) - 3 tbsp. l., Onions - 2 pcs., Breadcrumbs | Breading - 2 tbsp. l., Salt, Black pepper, Vegetable oil, Butter - 3 tbsp. l.Chopped the champignons and fried them in butter for 3-5 minutes. Add finely chopped garlic, fry for another 1 minute. Added 2 tbsp to the mushrooms. spoons of flour, fried a little. Added cream and broth. Freshly ground black pepper to taste, added soy sauce K...

How to cook properly

The greatest benefit comes from onions prepared according to all the rules. The boiling algorithm is as follows:

• the top and bottom of the onion are carefully cut off with a knife, and then the top and bottom husks are completely removed;
• if necessary, remove damaged and dark areas;
• place the onion in cold water for 20 minutes to speed up subsequent boiling;
• in accordance with the recipe, leave the vegetable whole or cut it with a knife dipped in cold water, in which case the onion will not cause eye irritation;
• in an enamel saucepan, bring salted liquid to a boil;
• Dip the onion into it and cover with a lid.

The vegetable must be cooked for 2-10 minutes, depending on whether the turnip is whole or chopped.

Fully cooked boiled onions can be easily pierced with a fork or knife

How to use it correctly

Boiled onions are actively used in traditional medicine. There are several recipes that can be beneficial for internal diseases and external injuries.

When coughing

Boiled onions help to quickly eliminate a cold cough and prevent it from becoming chronic or bronchitis. The vegetable thins mucus and removes it from the respiratory tract, fights bacterial processes in the mucous membranes and strengthens the immune system.

For medicinal purposes, onion decoction with honey is used. Do it as follows:

• a large onion is grated or chopped in a blender;
• put the gruel in a saucepan and pour in 150 ml of boiling water;
• add 100 g of sugar and mix;
• simmer over low heat for three hours with constant stirring.

After the expiration date, the product is removed from the stove, cooled and combined with 30 g of natural honey. The medicine should be taken warm on a full stomach up to six times a day.

Cough treatment with onion syrup is continued for no longer than a week.

Important! The taste and smell of onions are completely covered by honey and sugar, so even those who do not like boiled vegetables can consume the mixture without any problems.

For warts

The beneficial properties of boiled onions are good for warts and papillomas. Antiviral substances in its composition help cleanse the skin and prevent the new appearance of growths.

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The remedy is done as follows:

• a medium-sized red or purple onion is peeled, cut in half and boiled until half cooked;
• the soft vegetable is passed through a meat grinder or grated;
• 15 g of gruel is mixed with an equal amount of wine vinegar.

The product is spread on a piece of gauze folded in several layers and fixed to the desired area of ​​skin with a bandage for four hours. The top of the compress can be additionally covered with cling film. The procedure for warts must be repeated daily for a couple of weeks.

For a cold

For fever, sore throat and nasal congestion, a simple mixture of onions and honey helps. They do it like this:

• Boil a small onion in clean water until softened;
• using a grater or meat grinder, turn into pulp;
• mixed with liquid honey in a ratio of 3:1.

You need to take 10 g of the product up to four times a day.

For calluses and corns

Boiled onions soften hard skin on the feet and heels. The vegetable is used externally according to the following algorithm:

• the peeled onion is cut into two parts;
• boil in salted water until soft;
• crushed using a grater or meat grinder.

Add 5 ml of lemon juice to the prepared pulp, mix, and then apply the product to a clean cloth or gauze and apply to corns or calluses.

Onion compresses are applied for several hours, so it is best to carry out the procedure at night

For swelling

Boiled onions have a diuretic effect and help get rid of swelling. If there is excess fluid in the body, you must:

• boil 500 ml of water in an enamel pan over high heat;
• peel and cut into medium pieces two medium-sized red onions;
• boil for ten minutes;
• Cool slightly and strain through a sieve.

Take 150 ml of the warm decoction three times a day on an empty stomach. It is not necessary to eat the vegetable itself; it is the broth that has the main beneficial properties.

Contraindications

Boiled onions have benefits, but they can also cause harm. It is necessary to stop using it:

• with a tendency to increased gas formation;
• with frequent diarrhea;
• if you are allergic to onions in any form.

It is necessary to eat boiled vegetables in limited quantities, no more than 100 g per day. If consumed in excess, it causes stomach discomfort and can lead to flatulence and intestinal upset.

Important! For use in food, it is not recommended to boil the vegetable for longer than 60 minutes. It begins to release phosphoric acid, which helps wash calcium out of the bones.

Which onion is healthier - raw or boiled?

Despite the numerous beneficial properties of boiled onions, during heat treatment they inevitably lose some of their valuable substances. In particular, the volume of ascorbic acid is reduced by half.

Of the two dozen microelements in boiled onions, only half remains

If you are in good health and have no chronic diseases, fresh onions are more beneficial. But for peptic ulcers, gastritis, pancreatitis and other conditions, it is contraindicated. In such cases, it is better to use boiled onions, which do not irritate the mucous membranes.

Useful properties of multi-tiered onions

Unlike the main variety, the onion, the viviparous onion uses feathers and underground bulbs for food, so the beneficial properties of the plant are similar to the onion varieties.
Benefits of Egyptian onions:

1. The immune effect of horned onions is higher than that of other varieties due to the characteristics of the composition - an increased amount of ascorbic acid. To normalize the state of the immune system, it is enough to eat 1 small underground onion per day or add 50 g of raw feathers to the salad.
2. Stabilization of the cardiovascular system, increasing the tone of the walls of blood vessels, both large and peripheral.
3. Phytocidal activity helps prevent diseases of the gastrointestinal tract.
4. Reduces blood pressure by increasing elasticity and stimulating collagen production.
5. Stops age-related changes - collagen and elastane are produced not only in the soft tissues of the body, but also in the skin.
6. It has a pronounced antibacterial and antimicrobial effect - the activity of the bacterial flora is stopped at the penetration stage, that is, on the mucous membranes of the oral cavity and nasal mucosa.
7. Improves the condition of the skin, increases the regeneration of mucous membranes.
8. It has a diaphoretic effect due to a slight increase in temperature.
9. The analgesic effect is manifested when eaten, as a result of which viviparous onions are recommended to be included in the diet for gastritis with low acidity in remission.

Disinfecting properties appear not only when eaten, but also when used externally. Onion juice of this variety is an alternative to antiseptics that contain alcohol.