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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.
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.
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.
Stuffed Red Onion

Stuffed Red Onions

Some say that vegetarian dishes are less tasty than the meaty ones. Let’s shatter this myth right now. Just after you’ll try these stuffed red onions. The sweetness of oven-cooked onion goes perfectly with the creamy parmesan risotto inside.

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Ingredients Needed for Stuffed Red Onions

4 red onions
2 tablespoons of balsamic vinegar
2 tablespoons of olive oil
2 tablespoons of unsalted butter
1 onion, diced
4 ounces of brown rice
1 cup chicken stock
½ cup parmesan, grated
2 spring onions, sliced
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon pine nuts
1 tablespoon dried cranberries
salt

How to Make Stuffed Red Onions

  1. Preheat the oven to 360˚F/180˚C.
  2. Place the red onions into a baking dish. Coat them with balsamic vinegar and olive oil, then cover the dish with foil. Cook for 30 minutes into the oven.
  3. Meanwhile, melt the butter in a skillet and cook the white onion until soft and translucent. Add the brown rice and stir.
  4. Add the chicken stock and bring it to a simmer. Simmer for 25 minutes, stirring often.
  5. When the rice is cooked, remove it from heat. Add the parmesan, spring onion, thyme, rosemary, pine nuts, and dried cranberry to the rice. Season it with salt and stir well to combine the flavors.
  6. When the red onions are cooked, let them cool so you can handle them. Remove the onion cores and leave enough room to stuff the onions with rice.
Roasted Chicken Thighs with Potatoes and Onions

Roasted Chicken Thighs With Potatoes and Onions

We love chicken thighs because they’re juicy and full of flavor, but we wanted them to taste even better. So, we’ve marinated them for half an hour in a mix of olive oil, lemon juice, Dijon mustard, and paprika powder. Next, we’ve roasted them in the oven next to a few potatoes and sliced red onion. A delicious meal, you can cook without putting much work into it.

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Ingredients Needed for Roasted Chicken Thighs With Potatoes and Onions

½ cup lemon juice
1 tablespoon olive oil
1 teaspoon paprika powder
1 teaspoon dijon mustard
salt
pepper
4 chicken thighs
1 pound potato, small-sized
4 small red onions, quartered
thyme
5 ounces of cherry tomato, quartered

How to Make Roasted Chicken Thighs With Potatoes and Onions

  1. Pour the lemon juice into a large bowl.
    Add the olive oil, paprika powder, and Dijon mustard. Season with salt and pepper. Mix well.
  2. Add the chicken thighs in the bowl and cover it with plastic foil. Let it marinate for 30 minutes.
  3. Preheat the oven to 400°F/200°C.
  4. Slice the small potatoes into quarters.
  5. Evenly spread the potatoes and red onions on the bottom of a baking dish. Lay the chicken thighs on top along with the fresh thyme. Slide the tray into the oven for the next 55 minutes.
  6. Reduce the heat to 360°F/180°C. Add the cherry tomatoes to the dish. Slide it into the oven, this time for 20 minutes.
roasted-pork-chops-with-onion-and-pears

Roasted Pork Chops With Onions and Pears

Inspired by country-style recipes, these roasted pork chops, served with onion and pears could be the main dish on your dinner table. The meat is flavored with fennel, coriander, and rosemary, giving it a delicious flavor, perfectly accompanied by onions and pears.

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Ingredients Needed for Roasted Pork Chops With Onions and Pears

1 tablespoon mustard seeds
1 tablespoon coriander seeds
3 garlic cloves, crushed
2 tablespoons of olive oil
2 fresh rosemary sprigs
6 medium-sized pork chops, bone in
2 red onions, sliced
4 pears, sliced
salt
pepper

How to Make Roasted Pork Chops With Onions and Pears

  1. Preheat the oven to 400°F/200°C.
  2. Add the coriander and fennel seeds in a sealed bag, and crush them with a kitchen hammer.
  3. Add them to a large bowl. Add the crushed garlic, 1 tablespoon of olive oil, and fresh rosemary. Mix everything.
  4. Lay the pork chops on a wooden board and spread the spices all over the pork. Add the meat to a baking dish and drizzle the remaining olive oil.
    Slide the tray into the oven for the next 45 minutes.
  5. Take out the tray but don’t turn off the heat. Lay the onion and pears on the sides. Season with salt, pepper, and drizzle more olive oil if needed.
  6. Roast the meat for the next 15 minutes!

Bacon-Wrapped Guacamole-Stuffed Onions

Guacamole and nachos is a pretty good combo for a salty snack, right? But let’s change things a bit and put guacamole next to some onions and bacon. Doesn’t that sounds like fun? Just make your guacamole, stuff the onions with this green sauce, then wrap them in bacon and fry them. Trust us, it’s more than interesting!

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Ingredients Needed for Bacon-Wrapped Guacamole-Stuffed Onions

2 tomatoes
1 red bell pepper
2 avocados
1 parsley
½ lime
salt
pepper
4 small white onions
8 bacon slices

How to Make Bacon-Wrapped Guacamole-Stuffed Onions

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Dice the tomatoes and bell pepper.
  3. Cut the avocados into small cubes.
  4. Chop the parsley.
  5. Put the avocado, tomatoes, bell pepper, and parsley into a bowl.
  6. Squeeze the lime juice over them.
  7. Season with salt and pepper.
  8. Mix with a fork to make guacamole.
  9. Peel the white onions, cut off their ends, then cut each one in halves. Remove the center, and keep the onion rings.
  10. Fill each onion ring with guacamole.
  11. Wrap each onion ring in two bacon slices.
  12. Transfer them to a baking dish and then to the oven. Bake for 25 minutes.
  13. Serve with your favorite dip.
How to Caramelize Onions

How to Caramelize Onions

They’re a very successful topping for everything from sandwiches, burgers, ribs, macaroni and even pizza. They bring a sweet and savory flavor to everything they touch. So it would be nice for you to learn how to caramelize onions, in order to capitalize on what they bring to the table. It’s not the easiest of

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Steak With Caramelized Onions

Beef goes really well with some caramelized onions, so if you plan to serve a steak, pair it up with a rich and flavorful onion sauce. Too sweet for you? Add a bit of yogurt on top to balance the sweetness of the onions.

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Ingredients Needed for Steak With Caramelized Onions

8 ounces of beef tenderloin
½ cup flour
vegetable oil for frying
1 white onion, julienne slices
1 teaspoon butter
1 teaspoon sugar
1 teaspoon honey
1 teaspoon yogurt
chives

How to Make Steak With Caramelized Onions

  1. Slice the beef tenderloin.
  2. Put the flour in a large bowl and coat the beef with it.
  3. Heat the vegetable oil in a deep skillet and fry the beef slices until brown.
  4. Lay a paper sheet on a large plate and remove the deep-fried beef on it, to absorb the excess fat.
  5. Heat about 1 teaspoon of vegetable oil in a skillet and add the onion slices. Start cooking them, then add the butter. Cook until the onion softens.
  6. Add the sugar and honey. Stir and cook to caramelize the onion.
  7. Serve the beef steak with caramelized onion and yogurt.
  8. If you want, garnish with chopped chives.
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