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White Bean Puree with Spicy Onion and Tomato Sauce

White Bean Puree With Spicy Onion and Tomato Sauce

Why don’t you try this smooth white bean puree? You can flavor it with tahini, thyme, garlic, and even beef stock. And you can pair it with a thick onion and tomato sauce, which you can generously spice with paprika and turmeric. Yummy!

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Ingredients Needed for White Bean Puree With Spicy Onion and Tomato Sauce

2-3 onions, halved
4-5 tablespoons olive oil
1 teaspoon paprika
1 teaspoon turmeric
salt
1-2 tablespoons tomato paste
1-2 tablespoons water
12-14 ounces canned white beans
1/2 cup beef stock
2-3 garlic cloves, crushed
1 tablespoon tahini
1 teaspoon dried thyme
salt
pepper

How to Make White Bean Puree With Spicy Onion and Tomato Sauce

  1. Add the onions to a blender and crush them.
  2. Heat 3-4 tablespoons of olive oil in a pan over low-medium heat and add the onion.
  3. Cook and stir until it starts changing color, then stir in the paprika, turmeric, and a dash of salt.
  4. Stir in the tomato paste, adding the water into the process. Set aside.
  5. Add the beans to a tall measuring glass. Pour the beef stock and the remaining olive oil (1 tablespoon), add the garlic, tahini, and thyme, and season with salt and pepper.
  6. Puree everything.
  7. Serve the pureed beans with tomato and onion sauce.
Onion and Olive Pull-Apart Bread

Onion and Olive Pull-Apart Bread

We’ve upgraded this pull-apart bread with cooked onion and olives. We’ve ended up with a super-bread which you can serve with just about any dish you could think of. Now, a lot of people would eat it as a full-fledged snack dish. Erm, we number among them, too…

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Ingredients Needed for Onion and Olive Pull-Apart Bread

fresh yeast (1 cube, 20-25 grams)
1 teaspoon sugar
3/4 cup water
1 pound flour
salt
½ cup olive oil
1 large red onion, diced
2 ounces olives, pitted and chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon vinegar

How to Make Onion and Olive Pull-Apart Bread

  1. Add the yeast and sugar to a small bowl. Crush the yeast and mix using a fork.
  2. Gradually add 2-3 tablespoons of water and keep mixing until smooth using a teaspoon.
  3. Add the flour to a bowl and season with salt. Pour the yeast mixture in the center and set it aside.
  4. Heat 1/2 of the olive oil in a skillet over low-medium heat, then add the onion. Season with salt.
  5. Cook and stir for 3-4 minutes and transfer to a cup. Set aside.
  6. Add the olives to another cup. Pour the remaining olive oil over them and mix. Set aside.
  7. Add the remaining water and the vinegar to a cup and mix them.
  8. Pour the vinegar water in the center of the flour bowl over the yeast mixture.
  9. Start mixing from the center until the liquid is absorbed using a spatula.
  10. Keep mixing and kneading until you have a dough.
  11. Cover the dough with a kitchen towel and let it rise (for 30 minutes, or so).
  12. Split the dough into two halves and add each one to a separate bowl. Mix then cover each bowl with a kitchen towel and let rise (for 20-30 minutes more).
  13. Butter a roomy baking dish, shape the dough balls (we’ve got 20) and transfer them into it.
  14. Bake for 25 minutes at 360⁰F/180⁰C.
Pan-Fried Chicken Drumsticks with Onion Mashed Potatoes

Pan-Fried Chicken Drumsticks With Onion Mashed Potatoes

This is not your usual mashed potato, but a fancier richer paprika-spiced version of it. One that has fried onion and garlic and egg. We’re serving this with pan-fried drumsticks cooked with apple and onion.

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Ingredients Needed for Pan-Fried Chicken Drumsticks With Onion Mashed Potatoes

1½ tablespoon canola oil
2 chicken drumsticks
pepper
1 onion, chopped
1 apple, peeled, cored and sliced
⅓ cup apple vinegar
3 tablespoons butter
1 onion, minced
3 garlic cloves, crushed
salt
1 teaspoon paprika
4 potatoes, cubed
¼ cup heavy cream
1 egg

How to Make Pan-Fried Chicken Drumsticks With Onion Mashed Potatoes

  1. Heat 1 tablespoon of canola oil in a pan. Turn the heat to high, add the drumsticks and fry them until golden brown on both sides. Season with pepper in the process.
  2. Transfer the seared drumsticks to a bowl and set them aside. Lower the heat and add the chopped onion to the same pan.
  3. Stir in, then cook for 8 minutes.
  4. Add the apple slices and stir them in.
  5. Add the seared drumsticks, pour the apple vinegar over them, cover with the lid and cook for 12 minutes.
  6. Start heating the remaining canola oil in a pan over low heat and add 1 tablespoon of butter. After it melts, add the minced onion.
  7. Cook and stir until tender. Add the crushed garlic, season with salt, paprika, and pepper. Stir in and remove from heat.
  8. Fill a pot halfway with water and heat it over low heat. Add the potatoes and cook them.
  9. Strain the cooked potatoes and discard the liquid. Add them to the pot with the heavy cream and the egg. Mix.
  10. Add the remaining butter. Stir it in.
  11. Stir in the cooked minced onion, too.
  12. Serve the drumsticks over the apple and chopped onion mixture together with the mashed potatoes.
Braised Pork Belly with Apples and Onions

Braised Pork Belly With Apples and Onions

The fatty pork belly is the celebrated pork cut from which the bacon is prepared. Only this time, we simply want to cook this delicious and popular cut. And we’ll do that by braising it. So, the first step is searing the pork in olive oil and the second is baking it covered at medium temperature. We’ll further flavor the meat in step two by cooking it with thyme, red onion, and apple. Step three: enjoy!

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Ingredients Needed for Braised Pork Belly With Apples and Onions

2 pounds of pork belly
1 tablespoon olive oil
salt
pepper
2 red onions, quartered
2 apples, cored and wedged
thyme
4 garlic cloves
1 cup vegetable stock
1 cup apple cider
fresh tarragon

How to Make Braised Pork Belly With Apples and Onions

  1. Cut the pork belly in half and score it. Drizzle with olive oil, season with salt and pepper and rub.
  2. Heat a pan over high heat, add the meat and fry it on both sides for 6 minutes.
  3. Add some of the red onions and apples to a baking dish. Season with thyme. Place the two pieces of seared pork belly on top.
  4. Add the remaining onion and apple wedges and the garlic. Pour the vegetable stock and apple cider, then season with more thyme.
  5. Cover with the lid and bake for 2 hours at 340⁰F/170⁰C.
  6. Serve the meat sliced and garnished with fresh tarragon.
Onion and Anchovy Chicken Thigh Roll

Onion and Anchovy Chicken Thigh Roll

We’ve made this mega-delicious roll of meat with tenderized chicken thighs. We filled it with a slightly hot mixture of smoky onion, garlic, and anchovies which we flavored with rosemary and lemon zest. Then we roasted it and now we think we did a pretty good job.

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Ingredients Needed for Onion and Anchovy Chicken Thigh Roll

2 tablespoons of vegetable oil
1 onion, minced
2 garlic cloves, crushed
6 anchovies
1 teaspoon rosemary leaves
½ teaspoon chili flakes
pepper
lemon zest
8 boneless chicken thighs
salt
pepper
2 rosemary sprigs
4 cherry tomatoes
1 tablespoon olive oil

How to Make Onion and Anchovy Chicken Thigh Roll

  1. Heat the vegetable oil in a pan over low-medium heat. Add the onion and garlic. Cook and stir until tender.
  2. Add the anchovies, rosemary, and chili flakes. Season with pepper and lemon zest, then cook and stir for 3 minutes.
  3. Carefully tenderize the meat using a mallet.
  4. Lay the tenderized chicken thighs on the work surface in overlapping rows.
  5. Season them with salt and pepper, then evenly spread the cooked onion mixture on them.
  6. Carefully roll, then seal with kitchen cord.
  7. Transfer the roll to a baking dish. Add the rosemary sprigs and tomatoes, drizzle with olive oil and season with salt and pepper.
  8. Bake for 45 minutes at 400⁰F/190⁰C.
Beef Brisket with Onion and Liver Stuffing

Beef Brisket With Onion and Liver Stuffing

What happens when you stuff a beef brisket with a mixture of onion, beef liver, and breadcrumbs sautéed in olive oil, then leave it in the oven for 2 hours? Something overly scrumptious that goes very well served over baked potatoes. You must try it yourself.

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Ingredients Needed for Beef Brisket With Onion and Liver Stuffing

2 tablespoons of olive oil
1 onion, chopped
3 ounces of beef liver, diced
1 tablespoon breadcrumbs
salt
pepper
1 tablespoon fresh parsley, chopped
1 pound beef breast

How to Make Beef Brisket With Onion and Liver Stuffing

  1. Heat 1 tablespoon of olive oil in a pan over low heat, then add the onion. Cook and stir until tender.
  2. Add the beef liver, turn the heat to medium and saute until browned.
  3. Season with salt and pepper and stir in the breadcrumbs and parsley. Remove from heat.
  4. Cut a deep pocket into one side of the meat chunk. Stuff with the cooked mixture and transfer to a roomy baking dish.
  5. Drizzle with the remaining olive oil, season with salt and pepper, cover with aluminum foil, then bake for 2 hours at 400⁰F/200⁰C.
Buttery Wine-Marinated Onions

Buttery Wine-Marinated Onions

At first glance you only need 35 minutes, apparently, to put together these delicious onions. However, at some point, you will have to forget them in the fridge for 12 hours while they’re marinating. This is when the magic happens. This is when they get so flavorful. Then, you transfer to the oven and let the butter soak them …

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Ingredients Needed for Buttery Wine-Marinated Onions

½ cup water
1 cup red wine
2 bay leaves
½ teaspoon black peppercorn
½ teaspoon dried thyme
salt
1 tablespoon sugar
pepper
2 large onions, halved
1 ounce butter (cut into 4 cubes)
fresh rosemary

How to Make Buttery Wine-Marinated Onions

  1. Add the water, wine, bay leaves, peppercorn, thyme, and sugar to a bowl. Season with salt and pepper and mix.
  2. Add the halved onions, stir a little, cover the bowl with plastic foil and marinate for 12 hours.
  3. Transfer the marinated onions to a roomy baking dish with the cut halves up. Place a butter cube on top of each one and garnish with some rosemary.
  4. Bake for 30 minutes at 360⁰F/180⁰C.
Onion and Bacon-Wrapped Cheesy Meatballs

Onion and Bacon-Wrapped Cheesy Meatballs

If these look mega-delicious, well, you should know that they truly are. They are meaty and cheesy, well suited for a Keto diet, they are fun to make, and you need a relatively short span of time to prepare them. Use uncured bacon, ground beef, organic parmesan, and mozzarella and follow our steps.

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Ingredients Needed for Onion and Bacon-Wrapped Cheesy Meatballs

1 pound ground beef
2 eggs
1 cup organic parmesan, grated
1 cup organic low moisture mozzarella, grated
4 garlic cloves, crushed
pepper
1 teaspoon Italian seasoning
4 large onions
10 ounces of uncured bacon strips

How to Make Onion and Bacon-Wrapped Cheesy Meatballs

  1. Add the ground beef, eggs, parmesan, mozzarella, and crushed garlic to a bowl. Season with pepper and Italian seasoning and mix until even using your hands.
  2. Peel the white onions and cut off their ends. Remove and discard the center, and keep the onions’ outer layer.
  3. Stuff each one with the mixture, then wrap with 4-5 bacon strips.
  4. Transfer to a roomy baking dish and bake for 30 minutes at 350⁰F/175⁰C.
Onion Soup

Onion Soup

The onion soup, or “soupe a l’oignon” if you prefer, is one of the most nutritious and delicious starters there is. It is a buttery caramel-flavored wonder. Let’s enhance its smoky finger-licking onion flavor with white wine and beef stock. Hit the home run by topping each individual portion with roasted slices of bread and gooey Gruyere and parmesan cheese.

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Ingredients Needed for Onion Soup

2 tablespoons of butter
½ tablespoon brown sugar
3 medium onions, sliced
⅓ cup white wine
8 cups of beef stock
1 tablespoon Worcestershire sauce
pepper
5 fresh thyme sprigs
2 bay leaves
8 roasted bread slices
1 cup Gruyère, grated
¼ cup parmesan, grated

How to Make Onion Soup

  1. Start melting the butter in a saucepan over low heat. Add the brown sugar and stir.
  2. As the sugar caramelizes add the onion. Continuously stir and fry for 10 minutes. Add the white wine and stir it in.
  3. Add the beef stock and Worcestershire sauce, season with pepper and throw in the thyme sprig with the bay leaves. Stir in and bring to a boil.
  4. Cover with the lid and simmer for 15 minutes. Remove from heat and discard the bay and thyme.
  5. Transfer the cooked onion mixture to 4 oven-proof serving bowls.
  6. Top each one with 2 slices of roasted bread, Gruyere cheese, parmesan, and 1 thyme sprig. Bake for 5 minutes at 360⁰F/180⁰C.
Smoked Salmon Stuffed Onions

Smoked Salmon Stuffed Onions

These good-looking and tasty bites is where sweet, sour, and salty meet. The crunchy croutons and popping mustard seeds playfully team up with the smoked salmon’s soft texture and the buttery cooked onions. Finally, the dill brings its refreshing flavor into play, too.

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Ingredients Needed for Smoked Salmon Stuffed Onions

For the onions:

3 medium onions, halved
2 teaspoons of white wine vinegar
1 tablespoon melted butter

Mustard mixture:

1 tablespoon mustard seeds
1 tablespoon sugar
¼ cup white wine vinegar (2 ounces)
½ cup water

For the salmon:

7 ounces of smoked salmon fillet
¼ cup croutons
2 teaspoons of fresh dill, chopped
salt
pepper

How to Make Smoked Salmon Stuffed Onions

  1. For the onions:

    Place the onion halves into a baking dish. Drizzle them with vinegar and coat them with melted butter. Bake for 10 minutes at 350⁰F/175⁰C.

  2. Mustard mixture:

    Add the mustard seeds, sugar, vinegar, and water to a smaller bowl. Mix them using a teaspoon. Set aside for 30 minutes.

  3. For the salmon:

    Place the salmon fillet on the work surface and dice it.

  4. Add it to a bowl together with the croutons and dill. Season with salt and pepper and mix until even.
  5. For each onion half, remove its inner layers leaving only 2 or 3 so that they resemble little cups. Fill them with salmon mixture and top them with mustard mixture.
Lamb Rice Stuffed Onions with Coriander Tomato Sauce

Lamb Rice Stuffed Onions With Coriander Tomato Sauce

Let’s stuff some onions with something good, shall we? A mixture of cumin-flavored hot lamb mince and rice would be just perfect. But this calls for a matching sauce. For this use a tomato base and flavor it with coriander.

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Ingredients Needed for Lamb Rice Stuffed Onions With Coriander Tomato Sauce

For the mince mixture:

1 ½ pounds of lamb mince
salt
pepper
1 teaspoon cumin powder
1 teaspoon chili flakes
2 garlic cloves, diced
½ cup cooked rice
3 large onions

For the tomato sauce:

1 teaspoon olive oil
1 tablespoon butter
1 large onion, diced
2 tablespoons of tomato paste
½ cup tomato sauce
1 cup chicken stock
salt
pepper
3 tablespoons of fresh coriander, chopped
1 red onion for serving

How to Make Lamb Rice Stuffed Onions With Coriander Tomato Sauce

  1. For the mince mixture:

    Add the lamb mince to a saucepan over medium heat and break the meat into chunks. Season with salt and pepper, cumin powder and chili flakes, and add the garlic.

  2. Cook until browned while occasionally stirring. Add the cooked rice and stir for up to 2 minutes more.
  3. Assemble the stuffed onions:

    Make a vertical cut on each onion’s side. Separate the first 2-3 layers from each one and discard the rest.

  4. Fill them with the mince mixture. Set them aside.
  5. For the tomato mixture:

    Add the olive oil and butter to a skillet over low heat. Add the onion. Cook and stir until tender.

  6. Add the tomato paste and stir it in. Add the tomato sauce and chicken stock and bring to a boil.
  7. Season with salt and pepper, add the fresh coriander and stir them in.
  8. Transfer the tomato sauce to a baking dish. Place the stuffed onions inside the dish, too. Cover them with tomato sauce. Bake for 20 minutes at 350⁰F/175⁰C.
  9. Serve garnished with some diced red onion.
mayonnaise roast duck with onion and celery stuffing

Roasted Mayonnaise Duck With Onion and Celery Stuffing

A richly flavored, stuffed roasted duck is well-suited for festive meals and can be even a substitute for turkey. Fill the duck with onion and celery stalks and cover it with a spiced mayonnaise mixture to tastefully complement the roasted duck’s juicy meat.

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Ingredients Needed for Roasted Mayonnaise Duck With Onion and Celery Stuffing


For the mayo mixture:

½ cup mayonnaise
1 tablespoon dried oregano
1 tablespoon thyme powder
1 tablespoon dried rosemary
pepper
salt

For the roast duck:

1 whole duck, around 2 pounds
2 medium onions, quartered
1 celery bunch
8 fresh thyme sprigs

How to Make Roasted Mayonnaise Duck With Onion and Celery Stuffing

  1. For the mayo mixture:

    Add the mayonnaise, dried oregano, thyme powder, and dried rosemary to a smaller bowl. Season with salt and pepper and mix until smooth and even. Set aside.

  2. For the roast duck:

    Place the duck on the work surface and stuff it with 1 quartered onion and the celery bunch (keep 2-3 stalks for later use).

  3. Coat the duck with the mayo mixture using a brush. Transfer to a baking dish and add the other quartered onion and the remaining celery stalks halved. Top with fresh thyme.
  4. Roast for 30 minutes at 430⁰F/220⁰C, then roast for 90 minutes at 330⁰F/165⁰C.
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