We eat this wonderful product almost every day. Its subtle piquant taste gives food bright notes and an attractive aroma. Dishes made from onions and green onions are difficult to count. We invite you to recall the most popular and unusual ones.

Fragrant gold

Most often, onions act as an accompaniment in dishes, but they can play the role of first violin. A simple, delicious recipe for baked onions will easily convince you of this. Take 5-6 onions and cut them with part of the husk into 4 parts. Drizzle them with olive oil, sprinkle with salt and any spices, mix thoroughly. Place the onion slices, skin side down, on a baking sheet and wrap tightly with foil. Place it in an oven preheated to 180°C for an hour. The recipe for oven-baked onions can be supplemented with grated cheese, adding it 15-20 minutes before the end. This simple appetizer is delicious.

Onion rainbow

The pickled recipe is an appetizer that no feast can do without. Cut 3 peeled onions into rings and pour boiling water over them. This way we will get rid of bitterness. Dissolve 1 tsp in a glass of water. sugar, 5 tsp. 9% table vinegar and pour this marinade over the onions for 30 minutes. Do you want it to be spicy? Add 2-3 black peppercorns, red pepper on the tip of a knife and a clove bud to the marinade. You can also add bright colors to your onion snack recipe. Beet juice will turn onion rings burgundy, turmeric will turn them sunny yellow, and sorrel will turn them soft green.

Pizza on fire

Are you wondering what to feed your hungry household? Pizza recipe with sausage and cheese to help you. In a glass of warm milk, dilute a packet of yeast, add 300 g of flour, 1 tbsp. l. vegetable oil and knead the dough. Fry 3 chopped onions and 250 g of raw smoked sausage, seasoning them with 2 tbsp. l. spicy tomato sauce. Roll out 3 flat cakes from the dough, grease them with olive oil, lay out the onion and meat filling and sprinkle with grated cheese and herbs. Bake the pizzas for 15 minutes at 180°C. 5 minutes before ready, place cherry tomato slices on the pizza. Pickled cucumbers, sweet peppers and olives fit well into this onion recipe.

Onion happiness

A diet recipe for weight loss is a sure way to get rid of extra pounds. This is confirmed by everyone who has experienced it in action. Chop 5-6 onions and fry them in olive oil for a short time. Finely chop forks of white cabbage, cut into cubes 2 carrots, 4 stalks of celery and 6 tomatoes. Place all the vegetables in a pan of boiling water and cook for 15 minutes until completely softened. At the end, add a little chopped dill and green onions, salt and pepper to taste. This onion soup recipe will be doubly effective if you add fat-burning spices - a pinch of ginger, curry and coriander.

An all-time hit

Our grandmothers prepared quick pies with onions and eggs to the delight of the whole family. They still remain popular today. Dissolve ½ tsp in a glass of kefir. soda, add 3 tbsp. l. vegetable oil, a pinch of salt, 2½ cups flour and knead the dough. The filling for pies with onions and eggs is easy to prepare. Cut 8 boiled eggs into cubes and mix them with a chopped bunch of green onions. For viscosity and taste, add 50 g of melted butter and salt. Cut out flat cakes from the rolled out dough, lay out the filling, make pies and fry in oil. This recipe for fried pies with green onions and eggs will decorate the holiday table and lift your spirits on weekdays.

Flaming pies

The recipe for baked eggs will also delight your loved ones. Knead the dough from 250 ml of milk, 25 g of dry yeast, 30 g of melted butter, 2 tbsp. l. vegetable oil, 1 raw egg and 1 tsp. salt. We leave it for an hour in a warm place so that it grows. The filling for this recipe for pies with green onions is mixed from 5 hard-boiled eggs, 100 g of boiled rice, a bunch of green onions and 50 g of butter. We form pies from the dough and filling and place them on a baking sheet with parchment paper, seam side down. Brush them with egg, sprinkle with sesame seeds and place in an oven preheated to 180°C for 25 minutes. Find more recipes for baking with green onions on our website.

Spicy marmalade

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Onions are completely undeservedly forgotten in our menu. We add it to salads, saute it for soup or pilaf, cut it into rings for barbecue, but dishes made from onions themselves are not popular with us. What to cook from onions watch and read further.

What to cook from onions?

Recipe: Greek onions

Ingredients:

• 200 gr. small onion sets
• 2 tbsp. l. salt
• 1 tbsp. l. Sahara

Method of preparation:

1. Peel the onions, add a small amount of water and place over medium heat.
2. Blanch the onion for 5-7 minutes at a low boil.
3. Then drain the onion in a colander.
4. Cool the onion, transfer to a saucepan and season with salt and sugar.
5. Stir the onion, pour in about 1 tbsp. water and bring to a boil.
6. Place the prepared onion in a clean jar and fill with cooking liquid.
7. Store the dish in the refrigerator and serve as a snack.

Fried onion recipe

Ingredients:

• 3.5 kg onions
• 5 tbsp. l. flour
• 150 ml vegetable oil

Cooking method:

1. Peel the onion and cut into rings.
2. Bread the onions in flour.
3. Deep fry the onion for 1-2 minutes.
4. Use as a side dish for meat and fish dishes.

Recipe: Onions stuffed with chicken fillet

Ingredients:

• onions (large, round)
• chicken fillet
• garlic to taste
• vegetable oil
• pepper

Cooking method:

1. Peel the onions and boil a little in boiling water. Carefully place the hot onion on a wire rack and cool. Cut off the top and root parts of the cooled onion and carefully remove the pulp from the middle of the onion.
2. Rub the chicken fillet with garlic, season with salt and pepper. Grind the chicken fillet into small cubes or pass through a meat grinder.
3. Grease a baking tray or baking dish with oil.
4. Fill the onions with minced meat and place them on a baking sheet.
5. Bake stuffed onions at 200 degrees for about 15 minutes.
6. Then remove the baking sheet from the oven and sprinkle the onions with grated cheese.
7. Bake the dish for another 15-20 minutes.

Recipe: French fried onions

Ingredients:

• onion
• milk
• vegetable oil

Cooking method:

1. Peel the onion and cut into medium-sized half rings.
2. Pour milk over the onion for 1-2 minutes, then drain in a colander.
3. Bread the onion in flour and fry in vegetable oil. You can add salt to the onion before serving.
4. Serve as a side dish or use in soups and pies.

Video recipe "Chrysanthemum from onions"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Section: Original vegetable dishes and side dishes of different nations.
Recipes for extraordinary and easy-to-prepare dishes and side dishes from the most common vegetables - we expand and diversify our home menu.
13th page of the section

Onion
Onion dishes

:
3-4 large onions, 1/2 lemon, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of mayonnaise, parsley and dill, sugar, salt.

Peel the onions, rinse and cut into thin rings or half rings.
If the onion is bitter, rinse it with cold water, place it in a saucepan, pour boiling water over it, let it stand for a while without covering it with a lid, then drain it in a colander.
Put salt and sugar in the cooled onion, add lemon juice, season with sour cream and mayonnaise.
Place in a salad bowl, sprinkle with chopped herbs, and cool.

:
2 medium onions, 2-3 apples (Antonovka is better), 4 eggs, 100-150 g of hard cheese, mayonnaise (can be half and half with sour cream), lemon juice.

Cut the onion into rings, pour boiling water over it, and cool.
Cut hard-boiled eggs into thin slices.
Peel the apples, grate them on a coarse grater and sprinkle with lemon juice or diluted citric acid to prevent them from darkening.
Place the prepared products in layers in a flat salad bowl.
First, put all the onions and pour mayonnaise over them, then apples and also pour mayonnaise over them, egg slices and mayonnaise on top of the apples, grated cheese on top, and mayonnaise again.
Note. The salad can be decorated with chopped egg yolk or shavings of cheese, with a sprig of herbs in the center.

:
1 medium onion, 1 large apple, 1 pickled cucumber, lemon juice, sugar, salt, 3 tbsp. spoons of vegetable oil or 5 tbsp. spoons of sour cream, 1/2 teaspoon of prepared room.

Cut the peeled onion into 4 parts, then crosswise into thin slices.
Slice the cucumber in the same way.
Grate the apple on a coarse grater.
Sprinkle lemon juice with onion, apple and cucumber, add salt, sugar, stir.
Mix vegetable oil or sour cream with mustard and season the salad with this sauce.

:
2-3 onions, 3 eggs, 2 heads of green onions with feathers, 2 green garlic (feather), 3 tbsp. spoons of vegetable oil, 2 tbsp. spoons of mayonnaise, 2 tbsp. spoons of sour cream, parsley and dill, salt, ground pepper, lemon juice or vinegar.

Diced onions, salt, combine with hard-boiled finely chopped eggs, finely chopped dill, parsley, green onions, garlic, ground black pepper, vegetable oil, lemon juice or vinegar, sour cream, mayonnaise.
Sprinkle the finished salad with herbs and eggs.

:
2-3 onions, 1 large sour apple, 2 tbsp. spoons of vegetable oil, juice of one lemon, salt, sugar.

Cut the peeled and washed onion into very thin half rings.
Grate the washed sour apple on a coarse grater, mix with onion, pour over vegetable oil and lemon juice and season with salt and sugar.

:
3 large onions, 1 slice (about 75 g) rutabaga, 1 small celery root, mayonnaise, dill, parsley.

Grate the onion and celery on a fine grater, cut the rutabaga into strips or grate on a coarse grater, mix everything with mayonnaise and place in a salad bowl.
Sprinkle with chopped herbs.

:
300 g of sweet onions, 10 plums (fresh, from compote or marinade), 2 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of finely chopped parsley, salt, ground pepper.

Wash the peeled onion and cut into very small cubes.
Remove the pits from the plums and cut into strips.
Mix everything with oil, season with salt and pepper.
Place the finished salad on a dish and sprinkle with finely chopped parsley.

:
750 g onions, 250 g marinade.
For the marinade: 2 parts vegetable oil, 1 part kefir, lemon juice.

Coarsely chop the onion, blanch and place in a sieve. When the water has drained, transfer to a bowl.
Mix vegetable oil and kefir well and add a little lemon juice.
Season the onion with the prepared marinade, add salt and ground pepper.

:
2-4 onions, 200 g wheat or rye bread, 2-4 tbsp. spoons of vegetable oil, juice of 1/2 lemon or vinegar.
Optional: 1/2 jar of mayonnaise (instead of vinegar and oil), mustard, pepper.

Grate wheat or rye bread on a coarse grater, add onions cut into thin rings and scalded with boiling water for 1-2 minutes, season with vegetable oil and vinegar or lemon juice.
You can also use mayonnaise as a dressing.
If desired, you can add mustard and pepper to the salad.
Note. Serve the salad with cold and hot meat dishes.

Peel the onion, cut lengthwise from top to bottom, then crosswise into squares, without destroying the head itself.
Pour salt into the gaps between the squares and leave for 5 minutes.
Serve onions salted in this way with black bread and kvass.

:
2-3 heads of sweet onions, 1/2 cup pasteurized cottage cheese, 1/2 cup yogurt, salt, herbs.

Finely chop the onion, mix with cottage cheese, yogurt, and salt.
Place everything in a salad bowl and sprinkle with herbs.

:
3-4 onions, salt, sugar, 2-3 tbsp. spoons of vegetable oil, 1 teaspoon of mustard, lemon juice, dill or parsley.

Cut the peeled onions into slices, like an orange, and place them in boiling water, salted and lightly sugared. Cook for a few minutes, then drain the water.
Pour the finished chilled onion with a sauce made from mustard, vegetable oil and lemon juice.
Sprinkle finely chopped parsley or dill on top of the salad.
Note. You can add a spoonful of tomato paste to the sauce. Then the salad will look more impressive.

:
500 g onions, 2 tbsp. tablespoons chopped green onions, 100 g apples, 1 cup thick sour cream, salt, sugar.

Peel small onions, rinse and boil in salted boiling water. Drain in a colander and cool.
Add finely chopped apples to the onions, place in a salad bowl, pour over sauce made from sour cream mixed with green onions, seasoned with salt and sugar.

:
1 onion, 1 teaspoon melted butter, 1 tbsp. spoon of ground crackers, 1 tbsp. spoon of grated cheese, salt, 1 teaspoon of sugar.

Cut the peeled onion into 4 or 8 slices, without cutting off the hard “heel”.
Boil water, add salt and sugar. Place the onion in boiling water and boil for 1-2 minutes.
Drain in a colander, place on a plate, pour over melted butter, sprinkle with ground breadcrumbs and grated cheese.

:
10 small onions, salad dressing or lemon juice, salt, ground pepper, parsley and dill, a little feta cheese.

Bake small, equal-sized onions, unpeeled, on a baking sheet or frying pan in the oven.
Peel the baked onions, cut each into four parts, put in a salad bowl, pour over salad dressing or lemon juice, add salt and pepper, sprinkle with finely chopped parsley or dill.
Add finely chopped cheese.

:
2 onions, 1 tbsp. spoon of flour, 1 tbsp. spoon of butter, 2 cups of broth, 2 tbsp. spoons of tomato puree, salt, ground pepper, 2-3 tbsp. spoons of vinegar.

Fry the flour with butter and dilute with broth.
Peel the onion, chop finely and fry in oil.
Mix everything, add tomato puree, salt, pepper and fry again.
Then pour in vinegar and simmer the mixture until it thickens like sour cream.
Note. Serve with fried and stewed meat, cutlets.

:
6-7 onions, 1/3 cup vegetable oil, 2 tbsp. spoons of tomato paste, 1/2 cup fish broth, salt, peppercorns, bay leaf.

Saute the chopped onion in vegetable oil, add tomato paste and fry for another 3-5 minutes.
Add fish broth, spices and boil, then add salt.
Note. Serve boiled and fried fish under onion marinade, cold or hot.

:
3 pcs. shallots (shallots are a favorite spice in French cuisine, used to flavor sauces, soups, meat), 0.5 broth, 1 tbsp. a spoonful of vinegar or diluted citric acid, a set of vegetables, salt, ground pepper, parsley.

Place chopped onion and parsley, chopped vegetables in a saucepan with broth and vinegar, add salt and pepper to taste and boil for 5 minutes.
Note. Served with fatty meat.

:
500 g onions, 1 liter of vinegar, 375 g shallots, a large handful of tarragon, black pepper, 300 g dry white wine.

Chop the onion, put it in a saucepan along with the rest of the ingredients and simmer over low heat for 2 hours.
Rub the mixture through a sieve, pour into small bottles or jars, close well so that the essence does not evaporate, and put in the refrigerator.
Note. Use for making sauces and flavoring dishes.

Place small peeled onions on the bottom of a saucepan, cover with meat broth or water, add salt and pepper, add oil and, cover with a lid, cook over low heat.
When all the liquid has boiled down, the onions are ready.
Roll them along the bottom of the saucepan so that they are covered with the remaining liquid, like glaze.

Fry finely chopped onions and bread cubes in butter until golden brown, transfer to a saucepan, add boiling water and cook for 10-15 minutes.

:
3 onions, 200 g wheat bread, 1 liter of water, 1 head of garlic, 3 tbsp. spoons of lard or butter, 2 eggs, salt, pepper, bay leaf, cloves and herbs.

Coarsely chop the onion and garlic, fry in lard or butter, place in a saucepan, add hot water, salt, add a little pepper, bay leaf, cloves and let it boil 2-3 times.
Mix raw eggs with cold water (1:3) and pour into the broth with spices, cooled to the temperature of fresh milk, stir well, add wheat bread, cut into even small cubes.
Cover the pan with a lid and slightly heat the soup.
When the bread has swollen well, add finely chopped herbs and serve the soup.

:
4 onions, 200 g wheat bread, 1.5 liters of water or meat broth, 2 tbsp. tablespoons butter, 3-5 tbsp. spoons of grated cheese, salt, ground pepper.

Cut the onion into rings, fry in butter or margarine, sprinkle with pepper, transfer to a saucepan, add water or meat broth, boil, and add salt.
Fry slices of wheat bread on both sides in butter, sprinkle with grated cheese, place in a saucepan, pour over the prepared soup and heat over low heat for 8-10 minutes.

:
3 medium onions, 3 cups boiled water, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of millet.

Bring the washed millet, poured hot water, to a boil and cook for 5-6 minutes, then leave without heating until the broth becomes warm.
Add finely chopped raw onion and vegetable oil to the pot.
Cool.
Serve with rye bread.

Heat the oil in a saucepan, add the onion cut into rings, cover the pan with a lid and cook the onion over low heat until a light film forms.
Then pour in 0.75 liters of water and continue cooking in the pressure cooker. Boil the soup for another 5 minutes.
Add white sauce, salt and pepper to the soup.
Serve hot.

Place washed rice and finely chopped fried onions into 1.5 liters of broth or salted boiling water.
Boil the soup until done.
When serving, season with egg-milk mixture and sprinkle with herbs.

Peel the onion, finely chop, fry in a saucepan in butter until golden brown, sprinkle with flour, fry until brown, dilute with hot broth and boil for 10 minutes.
Salt and pepper.
You can rub through a sieve to remove any onion pieces and pour into a soup bowl with slices of bread.
Note. If desired, add boiled vermicelli (50 g) to the soup, pureed through a sieve.

Prepare onion soup according to the previous recipe.
Pour into a fireproof soup pan, sprinkle with grated cheese and place in a very hot oven for 10 minutes.

:
600 g onions, 2 liters of broth, 150 g butter, 150 g white bread, salt, ground pepper, sugar.

Cut the onion into thin rings, blanch, dry and simmer until softened. Dilute the onion with broth and let it boil.
Add salt, ground pepper and sugar to taste.
When serving, add fried cubes of wheat bread to the soup.

:
260 g onions, 150 g celery bark, 50 g vegetable oil, juice of one lemon, salt, pepper.

Cut the onions into half rings, grate the celery root on a coarse grater, add vegetable oil, lemon juice and spices, pour in a small amount of boiling water and simmer until tender.

:
400 g onions, 400 g feta cheese, 200 g tomatoes, 130 g vegetable oil, parsley.

In a deep frying pan or saucepan with a thick bottom, fry finely chopped onions in vegetable oil. Place finely chopped tomatoes there and simmer for 5 minutes.
Then put chopped cheese on the onions and tomatoes and cover it with onions and tomatoes on top.
Cover with a lid and simmer over low heat for 15 minutes.
Serve hot, sprinkled with finely chopped parsley.

:
500 g onions, 50 g butter, 1/2 cup sour cream. 3 eggs, 1 tbsp. a spoonful of ground crackers, 50 g of grated cheese, salt.

Cut the onion into rings, add salt and simmer in oil, stirring occasionally, until tender.
Then place it in an even layer in a frying pan, greased with oil and sprinkled with breadcrumbs, pour over a mixture of eggs and sour cream, sprinkle with grated cheese and let brown in a heated oven.

:
400 g onions, 2 tbsp. tablespoons butter, 1 cup sour cream, 1 egg, 1 tbsp. a spoonful of grated cheese, ground crackers, salt.

Chop the onion, put it in a pot, add salt, add oil, close the lid and put it in the oven (stir occasionally).
Place the finished onion in a deep refractory dish, greased with oil and sprinkled with breadcrumbs.
Pour over sour cream mixed with egg, sprinkle with grated cheese, sprinkle with oil.
Brown in the oven.

:
2 onions, 6 eggs, 1/2 teaspoon ground red pepper, 1 tbsp. a spoonful of soy sauce (can be replaced with tomato paste), 2-3 teaspoons of vegetable oil.

Beat the eggs. Add twice as much water as beaten eggs.
Mix this mass with finely chopped onion and all other ingredients and beat again.
In a deep porcelain bowl (piala), place the egg mixture in a wide saucepan with boiling water (on a napkin) and cook for 25 minutes.
Stir the omelette mixture during cooking.

Finely chop the onion and parsley root, mix with vegetable oil, place in a heated, oiled frying pan, break the eggs into them so that the yolks remain intact, and add salt.
Fry over high heat until the protein is cooked.

:
600 g onions, 60 g tomatoes, 50 g parsley, citric acid, salt, sugar, vegetable oil.

Chop the onion, fry in vegetable oil until golden brown, add the tomato and fry again until the onion and tomato combine.
Chop the mass with a knife, add salt, citric acid and sugar.
When serving, sprinkle with chopped parsley.

Cut the rye bread into diamonds, fry on both sides in butter, put fried onion cut into rings on the bread and sprinkle with salt.
When serving, sprinkle with parsley.

:
1 kg onions, 3 tbsp. spoons of butter, 2 tbsp. spoons of flour, 2 liters of water, 250 g of grated cheese, 1 loaf, salt, pepper, nutmeg, 6 yolks, 0.6 liters of dry red wine.

Fry finely chopped onion in butter until golden brown, add flour and, stirring, keep on fire.
Pour in 4 cups of water and, stirring constantly, let it boil. After a few minutes, pour in the rest of the water, stir, add a little salt and pepper and season with nutmeg. Boil for another 10 minutes.
Meanwhile, prepare the bun croutons.
Pour the soup into 6 fireproof ramekins, cover with croutons and sprinkle generously with grated cheese.
Bake slowly in an oven preheated to 180°C until the top is lightly browned.
Mix the beaten yolks with dry red wine and pour this mixture into each mold, lifting the crust formed on top with a fork and mix thoroughly.
Note. Red wine casserole is a type of onion soup native to the southern provinces of France.

:
6 large onions, 200 g minced meat, 3 tbsp. spoons of butter, 1 roll, 1 egg, 200 g of meat broth, salt, ground pepper.

Boil the peeled onions in water for 10 minutes.
Remove from the water, dry and cut out the middle, chop it finely and fry in butter. Then add the meat and fry a little more, stirring, all together.
Soak the bread crumb in the meat broth.
Place the fried meat in a bowl, add the soaked bun, half the broth, an egg, salt and pepper and mix thoroughly.
Fill the onions with the resulting minced meat, place them in a baking dish, sprinkle with the rest of the broth and put a piece of butter on each onion.
Cover the pan with a lid and place in a preheated oven for 25 minutes.

:
8-10 onions, 2 tbsp. spoons of boiled fluffy rice, a handful of dried mushrooms, salt, ground pepper, 2 tbsp. spoons of vegetable oil, 1 egg, 2 tbsp. spoons, flour, 1/2 tbsp. spoons of sour cream, greens, 1 tbsp. spoon of grated cheese.

Wash dried mushrooms, soak in a small amount of water and cook in this water until tender. Drain the water, finely chop the mushrooms or pass through a meat grinder.
Boil an egg and seasonings to taste for the rice.
Peel the onion, cut off the tops by 1/3 of the height, cut out the core, salt the hole and fill it with the finished filling.
Place the onion prepared in this way in a fireproof dish or in a miracle oven greased with fat, pour in the fat and bake in the oven for 20 minutes.
Strain the broth from the mushrooms, mix with sour cream and flour, and boil.
Pour the prepared sauce over the baked onions, sprinkle with grated cheese and bake for a few more minutes.
Decorate with greens.
Note. The dish is served as an independent dish or as an appetizer; the cores cut from the onion can be used to prepare other dishes.

:
6 medium onions, 1 bun (100 g), 50 g ham or boiled sausage, 1 egg, 1 tbsp. spoon of grated cheese, 1 tbsp. spoon of finely chopped parsley, 2 tbsp. spoons of butter, 1 tbsp. spoon of sugar, 1/2 cup of meat broth, salt, ground pepper.

Finely chop the ham or sausage and mix with the soaked bun. Remove the core from the onions, chop finely, mix with egg, parsley and cheese, add minced ham and bread, salt and pepper. Fill the onions with the minced meat and place them in a greased pan. Separately, brown the butter and granulated sugar, combine them with the meat broth, pour this mixture onto the stuffed onions, then put the pan on the fire and simmer the onions on low heat for 40 minutes.

:
500 g onions, 1 l broth, 30 g flour, 0.5 l milk, 50 g butter, 1 yolk, salt, pepper.

Boil chopped onion in boiling water for 5 minutes.
Melt butter (30 g) in a saucepan, fry the onion in it, sprinkle with flour, dilute with hot milk, salt and pepper and cook over low heat for 20 minutes. Rub through a sieve, add broth and cook for another 20 minutes. At the time of serving, season with yolk leison and 20 g of butter.

Prepare the dough for dumplings.
Prepare minced meat from finely chopped boiled eggs and finely chopped sautéed onions. You need to take 2 times more onions than eggs.
Serve dumplings with sour cream.

:
For the dough: 500 g wheat flour, 1 cup sour cream, 2 eggs, 1 tbsp. spoon of sugar, 1/2 teaspoon of salt. 2 tbsp. spoons of butter.
For the filling: 4 onions, 2 potatoes, 1/2 cup feta cheese, 4 tbsp. tablespoons butter, salt, ground pepper.

Sift the flour onto a board, make a hole in it, put sour cream, butter, sugar, salt in it, beat the eggs and quickly knead the dough.
Roll the dough into a ball, place it on a plate, cover with a towel and place in a cool place for 30-40 minutes.
Then roll out the dough into a layer 0.5 cm thick, cut out circles with a glass or a special recess, brush them with beaten egg, put the filling in the middle of each and form pies of different shapes.
Place the pies on a baking sheet at intervals of 2 cm, brush with beaten egg and place in a hot oven for 10-15 minutes.
To prepare the filling, boil peeled potatoes, dry them and grind them through a meat grinder along with cheese, add sautéed onions, salt and pepper.

:
For the dough: 500 g flour, 30 g yeast, 250 g milk, 2 teaspoons butter, salt, vanilla sugar.
For the filling: 750 g onions, 180 g bacon, 250 g sour cream, 3-4 eggs, 40 g starch, 60 g butter, salt, 2-3 tbsp. spoons of cumin.

Dissolve yeast in warm milk. Mix the sifted flour with the remaining ingredients, knead the dough until smooth, put in a warm place for 1.5 hours.
Knead the risen dough and knead again, then roll out on a floured board and place on a baking sheet greased with butter.
Place the prepared filling on the dough and form a pie.
Bake in the oven at medium heat for 40 minutes.
Preparing the filling. Fry finely chopped bacon in butter, add onion, cut into slices, cumin, salt. Warm everything up, remove from heat, add sour cream mixed with eggs and starch.

:
For the dough: 250 g wheat flour, 20 g yeast, 1 teaspoon (flat) sugar, 1 glass milk, 2 yolks, 2.5 tbsp. spoons of margarine, 10 g of fat for greasing.
For filling: 250 g onions, 2 tbsp. tablespoons butter, 50 g hard cheese, salt, sugar, pepper.

Prepare the dough. To do this, grind the yeast with flour, sugar and milk. The dough should be thick enough to resemble sour cream.
Place the dough in a warm place and, when ready, add the rest of the flour, milk and yolks. Knead thoroughly with a wooden spoon. The dough should be smooth with bubbles.
Pour in the melted fat and continue stirring. Taste and add salt if necessary.
When the dough leaves the sides of the bowl clean, sprinkle it with flour, cover and place in a warm place.
Prepare the filling: peel the onion, cut into slices, simmer with fat, chop or grind, combine with grated cheese, season with salt, sugar and pepper.
When the dough has risen, place it on a board sprinkled with flour and cut into small round buns.
Make a hole in the middle of each bun (with the bottom of the stack) into which to place a spoonful of filling.
Place the buns on a baking sheet sprinkled with flour and cover with a napkin. When ready, brush with beaten egg.
Bake in a high-heat oven for approximately 25 minutes.
Serve hot.
Note. Makes about 20-25 rolls.

Peel the onion, wash it, cut it into rings and place tightly in glass jars, sprinkling with salt.
Leave a layer of salt on top.
Seal and store in a cool place for immediate use.

:
For the marinade: 1 liter of water, 2/3 cup of 9% vinegar, 5-10 peas of black and allspice, 1-2 bay leaves.

Peel the onion, pour hot salted water (200 g of table salt per 1 liter of water) and leave in a cold place for 2 days. The onion should become almost transparent.
Fill the jars up to the shoulders with the prepared onions and pour over the hot marinade.
Immediately seal and turn upside down until cool.

:
For the marinade: 1 liter of water, 2-3 tbsp. spoons of 9% vinegar, 15 grains of black and allspice, 5-7 bay leaves.

Peel the onion, wash it and place it in boiling salted water (120-250 g of salt per 1 liter of water). Boil for 2-3 minutes, remove and immediately cool in cold water.
Fill the jars up to the shoulders with prepared onions, pour in the hot marinade and pasteurize at 85°C: half-liter jars - 10-12 minutes, liter jars - 15-20 minutes.

:
3 pcs. leeks, 2 apples, 2 hard-boiled eggs, 3 tbsp. spoons of mayonnaise, salt, sugar, lemon juice.

Peel the leeks, divide them in half lengthwise, wash them thoroughly, and then cut them into pieces. Place in boiling salted water for a few minutes, adding sugar.
Drain the water, cool the leeks, add grated apples to it.
Pour lemon juice or diluted citric acid over the salad, season with sugar to taste, mix with mayonnaise, sprinkle with chopped eggs and, if desired, grated cheese.
Note. You can add 2-3 tbsp to the salad. spoons of canned green peas.

:
500 g leeks, 1/2 cup peeled walnuts, 2 cloves garlic, capsicum, fruit vinegar, salt.

Place the peeled and washed leeks (whole) into boiling water (2 cups) and cook until tender for about 30 minutes, then drain in a colander, cool, and gently squeeze each onion with your hand, being careful not to crush them.
Then wrap each bulb with its own leaves, giving it the appearance of a bunch.
Crush the peeled walnuts, salt, garlic, and capsicum well and dilute with fruit vinegar.
Roll the prepared bunches of leeks in this mixture and place beautifully on a dish.

:
500 g leeks, 1/2 cup peeled walnuts, 2 cloves garlic, 1/2 cup pomegranate seeds, pomegranate juice, capsicum, salt.

Boil the leeks, squeeze as above, place on a clean wooden board and chop finely.
Mix the peeled walnuts, garlic, capsicum, and salt well, crush and dilute with pomegranate juice to taste.
Mix the prepared leeks well into this mixture, carefully place on a plate and sprinkle with pomegranate seeds.

:
2 leeks, 5-6 leeks, 1 carrot, 5 tbsp. spoons of fat, 1 tbsp. spoon of flour, 1 teaspoon of ground red pepper, 400 g plums, 10-15 black peppercorns, salt.

Finely chop the leeks. Peel and grate the carrots, fry them with fat, sprinkle with flour and fry again. Then add red pepper and dilute with hot water to obtain a sauce of moderate thickness.
Add salt and let it boil.
Place leek stalks there, cut into pieces 5 cm long.
When the onion boils, add well-washed plums and black pepper.
Cook until done over low heat.

:
3-4 leeks, cabbage brine, 1 teaspoon ground red pepper, 2-3 tbsp. spoons of vegetable oil, 2-3 tbsp. spoons of finely chopped sauerkraut.

Finely chop the onion stems, put in cabbage brine, add vegetable oil, season with red pepper, add finely chopped sauerkraut.
Serve chilled.

Cook coarsely chopped leeks in boiling salted water.
After 10 minutes from the start of boiling, add the potatoes.
Once the vegetables are cooked, rub them through a sieve.
When serving, add sour cream and mix well.

:
12 leeks, salt.
For the sauce: 0.35 l of white sauce, 100 g of small onions, 50 g of butter, 1 lemon, 1 yolk, 100 g of dry white wine.

Wash the leeks, trim the roots, remove the green part of the leaves and cut into pieces.
Cook for 30 minutes in salted boiling water in a saucepan without a lid.
Prepare the sauce a la poulette. To do this, boil small onions in white sauce (see p. 245), then remove.
Add lemon juice, dry white wine, butter and yolk to the sauce.
Add cooked leeks to the sauce and simmer for 15 minutes.

Peel the onion, cutting off the root and green part of the leaves.
Cut the stems and heads into pieces, place in a saucepan, pour in a little water, add salt and simmer under the lid, avoiding boiling.
Using a slotted spoon, transfer the onion to a bowl and pour over the melted butter.
Use the decoction to prepare sauce and soup.

Wash the leeks, trim off the roots and green parts. Cook the white part in salted boiling water in a saucepan without a lid for 30 minutes.
Then dry well and place in a baking dish.
Cover with white sauce, sprinkle with grated cheese and bake in a preheated oven for 20 minutes.

:
1 kg leeks, 300 g ham, salt, grated cheese.
For the sauce: 50 g butter, 1 tbsp. spoon of flour, 2 glasses of beer.

Peel the leeks, wash them thoroughly, cut off the green leaves, and boil the heads with white stems in salted water for 15 minutes.
Remove them from the water with a slotted spoon and dry.
Place the onion in a greased baking dish, cover with slices of ham, pour in a sauce made from flour fried in butter and diluted with beer, sprinkle with grated cheese and place in the oven for about 15 minutes.

:
12 leeks, 1 loaf, breadcrumbs, grated cheese, milk, salt, ground pepper, béchamel sauce.
For the sauce: 2 tbsp. spoons of flour, 2 tbsp. spoons of butter, 150 g of milk, salt, pepper.

Prepare bechamel sauce. To do this, dilute the flour with a small amount of milk (50 g), bring the remaining milk to a boil and, at the moment of boiling, pour the diluted flour into it, stirring all the time. Salt and pepper. Boil the mixture to the desired consistency, then add 50 g of butter in small pieces.
Wash the leeks thoroughly, cut off the green part (save it for soup) and cook for 3-4 minutes.
Mash the white bread, previously soaked in milk and squeezed out, mix it with chopped leeks, lightly salt and pepper.
Place the cooked leeks on a flat baking sheet, greased with butter, pour over the bechamel sauce, sprinkle with grated cheese mixed with breadcrumbs, and place in the oven for 25 minutes. :
1 kg of leeks (without the green part), 3-4 egg whites, bechamel sauce, salt.
For the dough: 400 g flour, 200 g butter, water, salt.
For bechamel sauce: 2 tbsp. spoons of flour, 2 tbsp. spoons of butter, 150 g of milk.

Prepare bechamel sauce according to the above recipe.
At least 1 hour before putting the pie in the oven, prepare the dough.
Cut the peeled and washed leeks and cook in a small amount of salted water for 15 minutes, then place on a sieve, dry and finely chop.
Place the leeks in the béchamel sauce and pour in the whipped whites.
Roll out the dough, form it into a pie, filling it with leek mixture, place it in a metal pie dish (preferably grooved, flat), pre-greased with butter and sprinkled evenly with flour.
Place the pan with the pie in a very hot oven for 20 minutes, then reduce the temperature to 180° C and cook the product until cooked. Prepare a dressing from the oil and puka, add tomato puree and a small amount of water in which the onions were cooked so that the sauce does not turn out too thick. Add chopped tomatoes, cooked rice until half cooked, water and a little oil to the stewed onions.
Mix everything and place on a baking sheet, place in a heated oven and keep in it until the rice has absorbed all the water.
Beat eggs with milk and grated cheese, mix everything and pour the mixture into a baking tray with onions.
Stir lightly and place back in the oven.
Serve the casserole warm.

:
500-600 g green onions, 5-6 eggs, 2 tbsp. spoons of butter, salt.
For the dough: 1.5 cups flour, 1 egg, 1/4 cup water, salt.

Prepare the dough for dumplings: pour an egg, 1/4 cup of water into the heaped flour, add salt, mix well and knead into a fairly stiff dough. Roll out into a thin layer, cut out circles.
Peeled and washed green onions with heads and lightly fry in butter, cool, add finely chopped hard-boiled eggs, add salt and mix everything.
Form dumplings and cook them in boiling salted water for 5-6 minutes.
Serve with sour cream or sour milk.

:
For the dough: 1 cup flour, 1 cup milk, 2 eggs, 1 tbsp. spoon of sugar, 4 tbsp. spoons of vegetable oil, salt.
For the filling: 300 g green onions, 1/2 cup boiled fluffy rice, 5 eggs, 4 tbsp. tablespoons butter, salt, ground pepper.

Prepare the dough. To do this, grind the eggs with sugar and salt, add 1/3 cup of milk, vegetable oil, add flour and knead the dough, kneading all the lumps. Gradually pour in the remaining milk, stir until a homogeneous liquid mass is obtained (if lumps remain, strain through a sieve), leave for 20-30 minutes.
To prepare the filling, mix boiled fluffy rice with chopped green onions, raw eggs, add butter, salt, pepper, mix.
Pour a thin layer of batter into greased cast iron frying pans and fry the pancakes on one side.
Place the filling on the fried side of the pancakes, roll each pancake into an envelope or tube and fry on the other side.
Serve pancakes with butter or sour cream.

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A large number of dishes include onions. Onions are used raw and after heat treatment. It complements meat and fish dishes very well. Dishes with onions are more aromatic and appetizing, soups acquire a golden color. There are a huge number of recipes for onion dishes, among which everyone can find their favorite.

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Recipe 1: Spiced Onion Marmalade

Spicy onion marmalade is used as a spread for sandwiches. It is a good addition to meat and fish dishes.

Ingredients:

• Onions – 2 kilograms.
• Salt – 2 tablespoons.
• Wine vinegar - 600 milliliters.
• Cloves – 1 tablespoon.
• Cumin – 1 tablespoon.

Cooking method:

1. Peel and rinse the onion.
2. Cut into half rings, put in a bowl, cover with salt, close tightly and refrigerate for one hour.
3. Rinse the floor well with running water.
4. Pour wine vinegar into a deep frying pan, place the cloves in a gauze bag and simmer for 5 minutes.
5. Add onion, cumin and cook for 2 hours.
6. At the end, remove the bag of cloves.
7. When the onion mass has become transparent, it can be canned and used with meat and fish dishes.

Helpful advice:

• You can use grape or apple cider vinegar.

Recipe 2: Bread and onion soufflé

Bread and onion soufflé is used as a warm side dish for meat and fish dishes.

Ingredients:

• Onions – 3 pieces.
• Chicken eggs, white only – 1 piece.
• White loaf – 2 slices.
• Cream 33% - 50 milliliters.
• Vegetable oil – 1 tablespoon.
• Wheat flour – 1 tablespoon.
• Granulated sugar – 1 teaspoon.
• Herbes de Provence – ½ coffee spoon.
• Salt - to taste.
• Ground black pepper - to taste.
• Nutmeg - to taste.

Cooking method:

1. Peel and rinse the onion.
2. Cut into half rings, sprinkle with sugar, and fry in vegetable oil.
3. Sprinkle with flour, herbs de Provence, and a pinch of nutmeg.
4. Fry, stirring so that the flour does not burn.
5. Soak loaf slices in cream. Then grind in a blender.
6. Add salt to the whites and beat into a strong foam.
7. In a bowl, mix the fried onion, ground loaf, ground black pepper and egg white foam.
8. Grease the molds with vegetable oil and fill more than half of the mold.
9. Place on a baking sheet and place in a preheated oven at 180 degrees for 20-25 minutes.
10. Serve on a platter as a side dish for meat or fish dishes.

Helpful advice:

• You can use silicone molds; they do not need to be greased.

Recipe 3: Deep-fried onions

Deep-fried onions are suitable as a side dish, meat or fish dishes. It is also suitable as a snack.

Ingredients:

Cooking method:

1. Peel and rinse the onion.
2. Cut into wide rings of 2 millimeters, disassemble into rings.
3. Pour milk into one bowl, mix flour, salt and ground black pepper into another.
4. Dip the onion in milk and roll in flour. Shake off excess flour.
5. In a deep frying pan, deep-fry the onion rings in hot vegetable oil.
6. Place on a napkin to absorb excess fat.
7. Lightly salt the finished fried onion rings and sprinkle with ground black pepper.
8. Serve with a side dish or with meat dishes.

Helpful advice:

• To remove the bitterness of onions, you can pour boiling water over the chopped rings.

Recipe 4: Onion Salad

Onion salad is a good addition to a side dish, meat and fish. Prepares quickly and with available ingredients.

Ingredients:

Cooking method:

1. Peel and rinse the onion.
2. Cut into quarters and cut into thin pieces across the grain.
3. Wash the cucumber and remove the skin.
4. Cut into four parts and cut into thin pieces.
5. Wash the apple, peel it and grate it on a coarse grater.
6. Place chopped onion, cucumber, apple in a bowl and sprinkle with lemon juice.
7. Add salt, sugar, stir everything well.
8. Beat vegetable oil, sour cream and mustard until smooth and season the salad.
9. Sprinkle the finished salad with chopped dill, nuts and serve with a side dish, meat or fish.

Helpful advice:

• Fresh cucumber can be replaced with salted one.

Recipe 5: Spicy onions

Spicy onions cook very quickly and are a good addition to meat dishes.

Ingredients:

Cooking method:

1. Peel and rinse the onion. Cut into rings, disassemble into rings.
2. Place the onion in a bowl, add salt, sugar, ground black pepper and mix with your hand, lightly squeezing the onion.
3. Add lemon juice and vegetable oil to the onion, stir and let sit for 10-15 minutes.
4. Serve with meat dishes and barbecue.

Helpful advice:

• Lemon juice can be replaced with apple cider vinegar.

Recipe 6: Creamy onion soup

Onion soup with cream is very tender and pleasant to the taste. Quite nutritious and tasty.

Ingredients:

Cooking method:

1. Peel and rinse the onion.
2. Cut into strips, add to a double-bottomed pan and fry in butter until golden brown, 10 minutes.
3. Add flour, salt and mix.
4. Slowly pour in the broth, stirring constantly.
5. Cover and simmer over low heat until the onion is tender, 10 minutes.
6. Mix milk, cream and egg yolks until smooth.
7. Slowly add the egg-cream mixture to the saucepan with the onions, stirring constantly.
8. Heat the soup, but do not let it boil, add red ground sweet pepper, ground black pepper and hot sauce, stir.
9. Serve hot in portions and garnish with chopped parsley.

Helpful advice:

• Milk and cream can be replaced with sour cream 15%.

Recipe 7: Spicy Onion Sauce

Spicy onion sauce is served with fried, stewed meat and cutlets. The sauce is also suitable for baked fish.

Ingredients:

Cooking method:

1. Peel and rinse the onion and garlic.
2. Cut the onion into small cubes, chop the garlic.
3. In a frying pan in vegetable oil, sauté the onion and garlic until transparent.
4. In a deep frying pan, fry the flour in vegetable oil until golden brown, stirring continuously, add the broth in small portions, let it boil and reduce the heat.
5. Add sauteed onion, tomato paste, salt, sugar, ground black pepper, apple cider vinegar.
6. Stir everything well and simmer over low heat until sour cream thickens.
7. Serve the finished sauce warm or cold.

Helpful advice:

• For spicy lovers, you can add chili pepper.

Recipe 8: French Onion Soup

French onion soup is tasty and satisfying, original in presentation. The advantage is that you can eat it at lunchtime without worrying about the peculiar smell.

Ingredients:

Cooking method:

1. In a double-bottom saucepan, saute the onion with granulated sugar in butter until golden brown.
2. Dissolve flour in water, add wine and broth.
3. Pour all the liquid into the onion in small portions, stirring continuously.
4. Bring to a boil, reduce heat, cover with a lid and simmer for 10 minutes.
5. Cut the baguette into slices 3 centimeters thick.
6. Fry the slices on both sides in a preheated oven at 170 degrees until golden brown.
7. Set aside the remaining sliced ​​baguette.
8. Pour the soup into 4 heatproof deep bowls.
9. Place a toasted baguette slice in each bowl and top with a slice of Swiss cheese.
10. Place the plates with the contents on a baking sheet and place in a preheated oven at 180 degrees to melt the cheese for 5-8 minutes.
11. Serve the finished soup hot.

Helpful advice:

• Onions can be sautéed in a frying pan.

Recipe 9: Onion and Cheese Pie

Onion and cheese pie is a delicious stand-alone dish. The recipe is suitable for an everyday menu and for a small holiday dinner.

Ingredients:

Filling

Dough

• Wheat flour – 200 grams.
• Cream margarine – 120 grams.
• Kefir – 3 tablespoons.
• Baking powder for dough – 1 teaspoon.

Cooking method:

1. Grind flour and baking powder with butter.
2. Add kefir and knead the dough.
3. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
4. Cut a circle from parchment paper 3 centimeters larger than the bottom of the pan.
5. Place 2/3 of the chilled dough on the cut parchment paper and roll it out through cling film to the size of the paper.
6. Place the dough on parchment paper in a mold and form sides.
7. Peel the onion, rinse, cut into small cubes.
8. In a frying pan in hot vegetable oil, sauté the onion until transparent.
9. Add marjoram and salt to taste.
10. Add grated cheese to the cooled onion on a coarse rack, beaten eggs and mix everything well.
11. Place the resulting mass onto the dough.
12. Roll out the rest of the dough, cover the filling and seal the edges.
13. Place the pie pan in a preheated oven at 180 degrees for 30-35 minutes until golden brown.
14. Place the finished pie on a plate, cut and serve.

Helpful Tips:

• Baking powder can be replaced with soda, but it must be quenched with vinegar.
• Cheese can be replaced with feta cheese, but then there is no need to add salt.
• Before baking, the top of the pie can be brushed with beaten egg yolk and sprinkled with sesame seeds.

Recipe 10: Meat with onions in a frying pan

Meat with onions is a delicious stand-alone dish that will also serve as a good addition to a side dish. Goes well with buckwheat, boiled potatoes and rice.

Ingredients:

Cooking method:

1. Rinse the meat well, dry it, cut it across the grain into portions 2 centimeters wide.
2. Peel the garlic, rinse and chop.
3. Lightly pound the meat, rub with salt, ground black pepper and chopped garlic.
4. Fry on both sides in a frying pan in vegetable oil until golden brown.
5. Peel and rinse the onion. Cut into wide rings of 2 millimeters, disassemble into rings.
6. Sauté in a frying pan in vegetable oil until golden brown.
7. Add salt and ground black pepper, mix gently.
8. Place the prepared meat on a dish, place a layer of onion on top of each piece and sprinkle with chopped parsley.

Helpful Tips:

• Meat should be chosen with streaks of fat (marbled).
• You can use turkey meat from the thigh.

Video

Pickled onions are rightfully an indispensable component of many dishes. It is added to fish, used in salads, and stored for the winter. Homemade preparations differ in variety in methods and speed of preparation.

Quick recipes for pickled onions in vinegar are a real salvation for any housewife. Compliance with cooking methods is the only secret in this matter. Therefore, it is so important to know how to pickle onions in vinegar correctly.

The possibilities for using onions in a vinegar marinade are almost endless, because they go well with different types of foods. In addition, this method of cooking preserves valuable health properties.

Important! You need to know that the beneficial qualities of onions and vinegar are effective only when consumed in moderation. Otherwise, exacerbation of chronic diseases of the gastrointestinal tract and kidneys is possible.

Onion salad with vinegar is especially popular among chefs. It can be used as an original independent dish.

This seasoning is also included in salads and cold appetizers, adding a bright, memorable taste to them. Serving meat and fish dishes with pickled onions gives them an appetizing look and adds a spicy note to the taste. Every housewife has such “signature” recipes in stock.

Note! One of the beneficial properties of pickled onions is the absence of a characteristic odor. This advantage can be used when creating menus for business lunches or romantic dinners.

How to quickly pickle onions with vinegar

If you have unexpected guests or suddenly want to treat yourself to something tasty, it’s useful to have a recipe for instant onions and vinegar on hand.

Most popular recipe (30 min)

• 3 medium onions
• 1 glass of water
• 7 tablespoons vinegar (9%)
• 3 tablespoons sugar
• 0.5 tablespoons salt
• other spices to taste

Step by step cooking process:

1. Add sugar, salt, vinegar to the water.
2. Cut the onion into thin half rings or any size you like.
3. Place everything in a glass container, pour in the vinegar mixture and close with a lid.
4. Keep the jar in the cold for about half an hour, then you can serve the snack at the table or add it to other dishes.

The proposed method is not labor-intensive and time-consuming. Half an hour is not much time to get a tasty bonus to the main dish.

The fastest recipe (5 min)

The fastest recipe for pickled onions in vinegar takes only 5 minutes. To prepare it use:

• 1 large onion
• 1 teaspoon salt
• 4 tablespoons vinegar (9%)
• 1 glass of water

Cooking method:

1. Prepare onion rings.
2. Add salt and vinegar to the water and pour the marinade over the rings until completely covered.
3. Microwave for 3-5 minutes at maximum power.

Pickling onions is a creative process. Cooks often add other ingredients to the recipe, giving this appetizer original flavors.

Recipe with wine vinegar

The additive is unique in that it harmoniously complements any dish.

Components:

• ½ cup
• ½ glass of water
• 2 tablespoons sugar
• ½ teaspoon salt
• 2 red onions
• 1 bay leaf
• red pepper to taste

Cooking method:

1. Cut the onions into thin half rings or another size of your choice.
2. Mix wine vinegar, sugar, water, salt, pepper and bay leaf. Boil until sugar dissolves.
3. Place the half rings in a glass container and pour the mixture until they are completely covered.
4. Cover with a lid and let cool.

Apple Cider Vinegar Recipe

Gives a spicy kick and can be added to meat salads.

Components:

• 300 g beef
• 1 bell pepper
• 2 medium onions
• 1 cup table vinegar (9%)

Cooking method:

1. Boil the beef, cool, cut into strips.
2. Chop the pepper and add to the meat.
3. Pour vinegar into thinly sliced ​​onions (in half rings) and leave for 2 hours. Then drain the vinegar and lightly squeeze the onion (do not overpress!).
4. Mix all ingredients, if necessary add salt to the salad and season with mayonnaise or olive oil.

If you are not a fan of a very strong taste, you can dilute the vinegar solution with water in a ratio of 1:3 or 1:2.

To ensure that you are not disappointed with the result of your culinary creations, before marinating onions with vinegar, familiarize yourself with some of the intricacies of preparing the dressing:

• Do not use frozen or rotten onions. Low taste qualities will remain even if you cut off the bad areas and spoil the taste of the marinade.
• To add originality to the familiar taste of pickled onions, you can add various spices to the recipe: cloves, coriander, capsicum, etc.

Important! Spices should be used wisely - in small quantities. They should complement, and not interrupt, the main taste of the marinade.

• When choosing vinegar, you need to consider what dish the marinade is being prepared for. For example, pickled onions with pleasant sweet and sour notes in taste are perfect for salads or chicken.

With two simple ingredients, you can get dozens of different dishes for every taste: prepare a quick dinner or decorate a holiday table, make supplies for the winter or preparations for quick use. Onions pickled in vinegar remain a popular product among both professional chefs and housewives.