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melon and clam soup with crispy onion

Melon and Clam Soup With Crispy Onion

This clam soup will bring a touch of Asian cuisine into your kitchen. Preparing it is a piece of cake. First, prepare some crispy onion. Then boil all the ingredients together for 12 minutes and at the end add the crispy onion and spring onion which will tone down the seafood scent a bit. Told you – it’s a breeze!

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Ingredients Needed for Melon and Clam Soup With Crispy Onion

1 tablespoon sesame oil
1 ½ pounds of clams
0.5 melon, cubed
3 cups of chicken stock

For the crispy onion:

vegetable oil
1 small-sized red onion
1 egg, lightly beaten
½ cup flour
salt

How to Make Melon and Clam Soup With Crispy Onion

  1. For the crispy onion:
    Whisk the egg, flour, and some salt into a smaller bowl. Cover the chopped onion with this batter. Heat some vegetable oil in a skillet and fry the onion until golden brown, then drain on paper towels.
  2. Add the sesame oil, clams, melon, and chicken stock to a cooking pot over medium heat. Boil for 12 minutes. Stir from time to time, too.
  3. Add the crispy onion and the spring onion. Stir a little. Serve immediately.
Cheesy Onion Soup

Cheesy Onion Soup

Inspired by the classic French onion soup, we give you this cheesy sensation. Topped with some melted provolone and flavored with thyme, Worcestershire, garlic, and butter, this soup definitely deserves a special occasion.

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Ingredients Needed for Cheesy Onion Soup

2 red onions, thinly sliced
3 onions, thinly sliced
2 tablespoons of olive oil
1 leek, thinly sliced
1 ½ tablespoon of butter
2 garlic cloves, crushed
fresh thyme
1 tablespoon Worcestershire sauce
salt
pepper
2 slices of toast bread
½ cup provolone, shredded

How to Make Cheesy Onion Soup

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the onions and cook them for 2 minutes.
  3. Add the leek and butter and give it a good stir until the butter is melted. Add the garlic and thyme.
  4. Pour the Worcestershire sauce and season with salt and pepper.
  5. Pour the beef stock and bring to a boil. Take the skillet away from the heat.
  6. Preheat the oven to 360 degrees F/180 degrees C.
  7. Pour the soup into 2 ramekins or clay pots.
  8. Top them with a slice of toast bread and shredded provolone.
  9. Slide the tray into the oven for the next 15 minutes.
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.
Cheesy Caramelized Onion Chicken Thighs

Cheesy Caramelized Onion Chicken Thighs

Chicken and caramelized onion can work wonders for your palate. First, fry the chicken thighs in olive oil. Then caramelize the onion by slow-cooking it in olive oil and butter. This adds extra flavor to your dish. Ultimately cook them together and let their aromas beautifully intertwine.

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Ingredients Needed for Cheesy Caramelized Onion Chicken Thighs

For the chicken thighs:

1 pound bone-in chicken thighs
salt
pepper
1 teaspoon Italian seasoning
¼ cup olive oil

For the onion chicken:

2 tablespoons of olive oil
1 tablespoon butter
2 medium onions, chopped
¼ cup cognac
salt
pepper
1 cup beef stock
1 tablespoon flour
2 teaspoons of Italian seasoning
2 ounces of provolone cheese, sliced (4 slices)
4 ounces of parmesan, grated

How to Make Cheesy Caramelized Onion Chicken Thighs

  1. For the chicken thighs:

    Place the chicken thighs on the work surface and score them. Season them on both sides with salt, pepper, and Italian seasoning.

  2. Heat the olive oil in a skillet over medium heat and add the chicken thighs. Cook them until golden brown on each side. Set aside.
  3. For the sauce:

    Add the olive oil and butter to an oven-proof skillet over low-medium heat. Melt the butter and add the chopped onions.

  4. Cook and stir until tender. Add the cognac and season with salt and pepper. Continue to cook until onion is golden and caramelized.
  5. Add the beef stock and flour. Cook and stir until reduced.
  6. Add the cooked chicken thighs and season them with Italian seasoning. Add 1 slice of Provolone cheese over each chicken thigh and top it with grated parmesan.
  7. Bake for 25 minutes at 360⁰F/180⁰C.
Caramelized Onion Risotto

Caramelized Onion Risotto

Onion is many times used in risotto, but it’s not exactly its main ingredient. But with this recipe, things are about to change. But first you need to caramelize the onion, but don’t worry, because it’s a simple and fun process. It’s sweetness also works very well with the creamy texture of the risotto.

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Ingredients Needed for Caramelized Onion Risotto

2 tablespoons of butter
2 teaspoons of vegetable oil
2 red onions, julienne sliced
salt
pepper
1 teaspoon chili flakes
0.5 fluid ounce whisky
1 tablespoon balsamic vinegar
1 cup risotto rice
1 cup white wine
1 celery stick, chopped
2 cups of chicken stock
1 thyme sprig
½ cup parmesan, shredded

How to Make Caramelized Onion Risotto

  1. Heat a skillet over medium heat, and melt 1 tablespoon of butter in it.
  2. Add 1 teaspoon of vegetable oil and add the red onion.
  3. Season with salt, pepper, and chili flakes and add a splash of whisky. Add the balsamic vinegar.
  4. Heat another skillet over medium heat and add the remaining butter and vegetable oil.
  5. Add the risotto rice and pour the white wine.
  6. Add the celery and gradually pour the chicken stock.
  7. Season with thyme, salt, pepper, and add the parmesan.
  8. Cook for 20-25 minutes, while stirring in the process. If you want, you can add some more butter and parmesan.
Spring Onion and Mushroom Frittata

Spring Onion and Mushroom Frittata

Pop quiz: What is frittata? It’s like an omelet, but it is cooked into the oven. That way, it absorbs less fat, and it will have a fluffier texture. Want to start with a simple recipe? Try making this one, with mushrooms, spring onion, and a light touch of parmesan.

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Ingredients Needed for Spring Onion and Mushroom Frittata

1 teaspoon olive oil
salt
5 ounces of mushroom, thinly sliced
2 spring onions, sliced
5 eggs
¼ cup parmesan, shredded

How to Make Spring Onion and Mushroom Frittata

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Heat the olive oil in a cast-iron skillet over medium heat.
  3. Add the mushrooms and season them with salt. Cook them for 3-4 minutes while stirring from time to time. Add the spring onion.
  4. Whisk the eggs in a large bowl. Pour the whisked eggs in the skillet.
  5. Cover the skillet with a lid and cook for 2 minutes. Remove the lid and add the shredded parmesan.
  6. Slide the skillet into the oven and cook everything for 15 more minutes.
  7. Cook it for 5 more minutes.
Bacon and Onion Quiche

Bacon and Onion Quiche

Here is a perfect recipe for all our die-hard bacon fans. Bacon’s flavor goes really with that of onion, which makes this quiche a definitive hit. That is also owed to the creamy and cheesy texture and the crispy pastry crust. Try and enjoy it!

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Ingredients Needed for Bacon and Onion Quiche

1 teaspoon butter
1 puff pastry sheet
1 teaspoon vegetable oil
1 onion, chopped
3 bacon slices, chopped
2 eggs
½ cup milk
½ cup heavy cream
½ teaspoon thyme powder
1 cup flour
½ teaspoon nutmeg
salt
pepper
½ cup low moisture mozzarella, shredded

How to Make Bacon and Onion Quiche

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Grab a round tart tray, approximately 12 inches (30 cm) in diameter.
  3. Lay the puff pastry in the tray and press it well. Cut the excess pastry and discard it. Pinch the surface of the pastry with a fork.
  4. Lay some parchment paper over the pastry and place something heavy over it. You can easily use some dried beans. They are used in order to maintain the shape of the crust as it is being baked.
  5. Slide the tray into the oven for the next 25 minutes.
  6. Heat the vegetable oil in a skillet over medium heat. Add the onion and cook it until translucent.
  7. Take out the onion, and add the chopped bacon. Cook it until golden and crispy.
  8. Add the eggs in a large bowl and whisk them. Pour the milk, heavy cream, flour, and season with thyme, salt, and pepper.
  9. Whisk everything until smooth.
  10. Take the pie out of the oven. Increase the heat to 380 degrees F/190 degrees C.
  11. Add the onion and bacon over the pastry. Pour the egg and milk mixture. Top with shredded mozzarella.
  12. Slide the tray into the oven again, this time for 30 minutes.
bacon-wrapped veggie onion bombs

Bacon-Wrapped Veggie Onion Bombs

These snacks are ‘da bomb’, but the only danger to them is the possibility of eating too many. Stuff them with a juicy egg, breadcrumb, and veggie mixture. Then wrap them in onion and bacon. Bake them in the oven and then just try to refrain from eating all of them!

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Ingredients Needed for Bacon-Wrapped Veggie Onion Bombs


For the vegetable mixture:

1 medium zucchini, shredded
1 small celery root, shredded
2 medium carrots, shredded
1 small red onion, diced
2 eggs
1 tablespoon tomato paste
⅓ cup breadcrumbs
1 teaspoon garlic powder
pepper
salt

Assemble the bombs:10 ounce:

2 big onions
10 ounces of bacon (20 stripes)

How to Make Bacon-Wrapped Veggie Onion Bombs

  1. For the vegetable mixture:

    Add the zucchini, celery, carrots, red onion, eggs, tomato paste, breadcrumbs, and garlic powder to a bowl. Season with salt and pepper and mix using your hands. Set aside.

  2. Assemble the bombs:

    Cut off one onion’s both ends. Remove and discard the skin, then make a vertical incision on one side of it, from top to bottom. Break off the layers and set them aside. Do the same with the other onion.

  3. Fill each onion layer with vegetable mixture, wrap it with 2 strips of bacon, then skewer it.
  4. Place them on a baking dish and bake for 25 minutes at 400⁰F/200⁰C. You should get 10 of them. You can cook them in 2 batches of 5 using a smaller baking dish or, even better, you can simply use a bigger one (or even a parchment paper-lined baking tray).
  5. Serve them with ketchup.
Green Beans with Caramelized Onion

Green Beans With Caramelized Onion

Here’s one more delicious way to cook green beans. Cook them on the stove with some butter-sauteed onion, cooked until caramelized. Next, you can use it as a side for your favorite meals, because it works great with just about anything.

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Ingredients Needed for Green Beans With Caramelized Onion

2 teaspoons of butter
1 onion, diced
7 ounces of green beans
salt
pepper

How to Make Green Beans With Caramelized Onion

  1. Heat a skillet over medium heat, and melt 1 teaspoon of butter in it.
  2. Add the chopped onion and cook it until it softens and browns. Set the cooked onion aside.
  3. Next, fill a saucepan halfway with water and place it on medium heat. When the water starts boiling, add the green beans and boil them for 15 minutes. When they’re ready, remove them from the water.
  4. Heat another skillet and melt the remaining butter. Add the green beans and season them with salt and pepper. Cook them for 15 more minutes, stirring.
  5. Serve the green beans with caramelized onion.
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