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Chicken Tomato Onion Recipe

Chicken Tomato Onion Ingredients:

Chicken Tomato Onion Recipe
Chicken Tomato Onion Recipe
  • 3 tablespoons butter
  • 1 broiler-fryer chicken, cut in serving size pieces (about 3 pounds chicken parts)
  • 2 tablespoons chopped onion
  • 1 tablespoon flour
  • 1 clove garlic, minced
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 1 can (14.5 ounces) tomatoes, drained and diced
  • salt and pepper, to taste
  • fresh chopped parsley

How to make Chicken Tomato Onion:

  • Heat butter over medium heat in a large heavy skillet. Add chicken and brown on all sides; remove chicken.
  • Add onion to the skillet; saute for about 3 to 4 minutes, stirring occasionally. Add flour and garlic; stir until well blended. Whisk in wine and chicken broth; continue to cook, stirring constantly, until sauce is thickened.
  • Add half of the tomatoes, salt and pepper, and browned chicken. Cover and simmer for about 30 minutes, or until chicken is tender. Remove chicken to a hot serving platter and keep hot. Add remaining tomatoes to the skillet and simmer for 5 minutes. Pour sauce over chicken and garnish with a little chopped fresh parsley.
  • Chicken with tomatoes serves 4.

Onion Cheese Bread Recipe

Onion Cheese Bread Ingredients

  • Onion Cheese Bread Recipe
    Onion Cheese Bread Recipe

    1 (1 pound) loaf unsliced French bread

  • 8 ounces Monterey Jack cheese, cut into 1/8-inch cubes
  • 1/2 cup chopped green onions
  • 6 tablespoons butter or margarine, melted
  • 4 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons prepared mustard

How to make Onion Cheese Bread

  • Cut bread lengthwise down the middle to within 1/2 in. of bottom. Cut diagonally into 1-in. slices to within 1/2 in. of bottom. Cut diagonally into 1-in. slices to within 1/2 in. of bottom. Repeat cuts in the opposite direction. Stuff bread with cheese and onions. Place on a double thickness of heavy-duty foil (about 24 in. x 12 in.).
  • Combine the butter, lemon juice and mustard; drizzle over bread. Fold foil around bread. Place on a baking sheet. Bake at 425 degrees F for 20 minutes or until cheese is melted. Unwrap; bake 5-10 minutes longer or until bread is lightly crisp. Cut into pieces; serve warm.
  • Onion Cheese Bread is ready to serve.

Prep Time:15 Min
Cook Time:25 Min
Ready In:40 Min
Servings : 8

Baked Onion Rings Recipe

Baked Onion Rings Ingredients

  • Nachos Beef Recipe
    Nachos Beef Recipe

    1 pound sweet onions

  • 3 egg whites
  • 1 cup dry bread crumbs
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper

How to make Baked Onion Rings

  • Cut onions into 1/2-in. slices; separate into rings and place in a bowl. Cover with ice water; soak for 30 minutes. Drain.
  • In a small mixing bowl, beat the egg whites until foamy. In another bowl, combine the bread crumbs, thyme, salt, paprika and pepper. Divide the crumb mixture among three large resealable plastic bags. Dip a third of the onions in the egg whites; add a few rings at a time to crumb mixture and shake to coat. Place on a baking sheet coated with nonstick cooking spray.
  • Repeat with remaining onions and crumb mixture. Bake at 400 degrees F for 20 minutes or until lightly browned and crisp.
  • Black Olive Crostini is ready to serve.

Prep Time:15 Min
Cook Time:20 Min
Ready In:35 Min

Liver and Onions with Gravy Recipe

Liver and Onions with Gravy Ingredients

  • Liver and Onions with Gravy
    Liver and Onions with Gravy

    340g (12 oz) ox or calves’ liver, thickly sliced

  • seasoned flour
  • 1 tablespoon olive oil
  • 1 medium onion, halved and sliced
  • 1 clove garlic, crushed and chopped
  • 1 red chilli, finely sliced with seeds left in (or removed if you’re a wimp!)
  • 110g (4 oz) mushrooms, sliced
  • 450ml (3/4 pint) instant onion gravy (made on the thin side)
  • salt and black pepper to taste

How to make Liver and Onions with Gravy

  • Take the liver and toss in the seasoned flour until it is coated all over; put to one side.
  • Add the oil to a large frying pan and bring up to heat. Add the onions and fry gently until they start to caramelise slightly, add garlic, chilli and mushrooms and fry for about another 5 minutes or until the mushrooms have softened and have started to take on some colour. Remove everything from the pan and put to one side.
  • Bring the pan back up to a high heat till just smoking and add the liver, brown the liver quickly on both sides – a minute for each side should be enough – and when done add the onions, garlic, chilli and mushrooms back to the pan. Next add the gravy, this should start to bubble up as soon as it hits the pan. Now turn the heat down to a medium low setting so that the gravy bubbles away gently. Cook for 5 to 10 minutes and then serve.
  • Serve with roast potatoes, chips or creamy mashed potatoes and peas. Job done.
  • Liver and Onions with Gravy recipe is ready to serve.

Prep: 10 mins
Cook: 10 mins

Tomato Cucumber & Onion Salad Recipe

Tomato Cucumber & Onion Salad Ingredients:

Tomato Cucumber & Onion Salad Recipe
Tomato Cucumber & Onion Salad Recipe
  • 2 large cucumbers – halved lengthwise, seeded and sliced
  • 1/3 cup red wine vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 3 large tomatoes, seeded and coarsely chopped
  • 2/3 cup coarsely chopped red onion
  • 1/2 cup chopped fresh mint leaves
  • 3 tablespoons olive oil
  • salt and pepper to taste

How to make Tomato Cucumber & Onion Salad:

  • In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
  • Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Onion Bread Recipe

Onion Bread Ingredients:

Onion Bread Recipe
Onion Bread Recipe
  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons white sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 2 teaspoons salt
  • 2 tablespoons shortening
  • 1 tablespoon minced onions
  • 1/2 teaspoon dried oregano
  • 3 1/2 cups bread flour
  • 1/2 onion
  • 2 tablespoons butter, melted

How to make Onion Bread:

  • In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  • Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Stir dough to deflate and place it into a lightly greased 9×5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

Vegetable Dopiaza Recipe

Vegetable Dopiaza Ingredietns:

Vegetable Dopiaza Recipe
Vegetable Dopiaza Recipe
  • Vegetable oil, 6 desert spoons or so
  • 1 big onion, half diced, half sliced.
  • 2 teaspoons garlic
  • 2 teaspoons ginger
  • 1/2 teaspoon asafoetida powder
  • 1/2 teaspoon tumeric
  • 2 chopped tomatoes (I used 1 can of chopped)
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon fenugreek leaves (methi)
  • 1 teaspoon salt
  • 3/4 teaspoon red chilli powder
  • 1 chopped fresh chilli (green or red)
  • Some mixed vegetables (I used 5 chopped small new potatoes, 5 small florets of cauliflower, a chopped pepper and a couple of chopped mushrooms.)
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon cinnamon powder
  • Handful of fresh coriander (chopped)

How to make Vegetable Dopiaza:

  • Heat the oil super hot. Add the diced onion half. Cook until light brown.
  • Add the garlic and ginger. Cook for a bit (minute or so)
  • Lower heat and add asafoetida powder and tumeric. Cook for a little bit.
  • Add the tomatoes then the ground coriander, cumin seeds, garam masala, fenugreek, salt, chilli powder and the fresh chilli and a little water. Fry on medium heat to make a paste.
  • Add any root veg and a little more water if necessary. Cook for 5 mins.
  • Shallow fry the sliced onion half in another pan until brown.
  • Add the other veg, black pepper and cinnamon and fresh coriander. Little more water if necessary.
  • Sprinkle the browned onions on top.
  • Pot lid on pod, steam on a low heat for 10 minutes or so.
  • Eat with rice and a nan. Did I mention you should make rice and a nan too? Doh!

Onion Pickle Recipe

Onion Pickle Ingredients:

Onion Pickle Recipe
Onion Pickle Recipe
  • 1 Kg Onions (Pyaj), small
  • 10 teaspoons coarse mustard powder
  • 8 teaspoons aniseed powder
  • 4 teaspoons white cumin powder
  • 2 teaspoons ground spices
  • 3 teaspoons Red chili pepper (Lal Mirchi)
  • 7 teaspoons Salt (Namak) for onions
  • 2 teaspoons Turmeric (Haldi)
  • 1 teaspoon Onions seeds (Kalonji)
  • Juice of 2 Lemons (Nimbu)
  • 4 teaspoons amchoor
  • 5 to 6 teaspoons Salt (Namak) for the masala
  • 1 1/2 cups Oil (Tel) (for narrow bottle)
  • 1 teaspoons Black Salt (Kala namak)

How to make onion pickle:

  • Peel the brown layer from the onions.
  • Slit into four, keeping intact at the base.
  • Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
  • Heat the oil till smoky and cool.
  • Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil.
  • Fill the masala in the onions and pack in a tall jar.
  • Then pour the rest of the oil over them.
  • Put 1 teaspoon salt on top and keep aside for 12 days and serve.

Potato & Onion Soup Recipe

Potato & Onion Soup Ingredients:

Potato & Onion Soup Recipe
Potato & Onion Soup Recipe
  • 4 tablespoons butter
  • 2 medium yellow onions, peeled and sliced
  • 2 pounds potatoes, peeled and sliced
  • 3 cups milk
  • 5-1/2 cups homemade chicken stock or use canned
  • 1/4 cup chopped fresh chives
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon dried thyme, whole
  • 1 cup light cream
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup chopped fresh chives
  • 6 slices lean bacon, crisply fried and chopped

How to make Potato & Onion Soup:

  • Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and chicken stock. Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour.
  • Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (roux) bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup in a food processor or food blender.
  • Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with additional 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.
  • This soup can also be made with the chopped white part of 5 or 6 large leeks instead of onions. Additional garnishes you can use instead of bacon are chopped prawns or a small dice of lobster.

Onion Bhaji Recipe

Onion Bhaji Ingredients:

Onion Bhaji Recipe

  • 100g / 4oz Chick-Pea Flour or Gram Flour
  • 1/4 teasp Chilli Powder
  • 1/2 teasp Turmeric
  • 1/2 teasp Baking Powder
  • Salt
  • 1/2 teasp Ground Cumin
  • 1 Large Onion, halved and thinly sliced
  • 1 Green Chilli, deseeded and finely chopped
  • 25g / 1oz finely chopped Fresh Coriander
  • Cold water to mix
  • Vegetable oil for deep frying

How to make Onion Bhaji:

  • Sift the flour, chilli, turmeric, cumin, baking powder and salt into a large mixing bowl. Add the chopped coriander, onions and chillis and mix well.
  • Preheat the deep fat fryer to 180ºC / 350ºF.
  • Gradually add enough water to the flour mixture to form a thick batter mixing very well so the onions are well coated.
  • Very carefully drop spoonfuls of the mixture into the hot oil and fry until keep warm whilst you cook the remaining bhajis.
  • Drain well on kitchen paper and serve very hot.