Red onions can be added to various dishes - meat, fish, salads, soups, or make an independent snack. In any case, it will enrich the taste of the finished treat, adding spice and originality to it. Interesting sauces can be prepared on the basis of red onion.

Pickled Red Onions in Vinegar

Ingredients:

  • 250 - 300 g of red onion;
  • 1 full glass of clean drinking water;
  • ½ tsp salts;
  • 6 dessert spoons of table vinegar;
  • ½ tsp Sahara.

Cooking:

  1. Bring potable water to a boil.
  2. Cut the vegetable into thin half rings. Pour boiling water. Leave as it is under the lid for 8 to 9 minutes.
  3. Drain the water from the onion. Add vinegar. If you want to reduce the acidity of the snack, you can dilute it with a little water.
  4. Leave the vegetable to marinate for 35 - 45 minutes.
  5. Drain the liquid from the onion.

Serve pickled red onions with barbecue or any other hot dish.

Persimmon and apple salad

Ingredients:

  • 1 PC. ripe persimmons;
  • 1 large red onion;
  • 1 sour apple;
  • 1 PC. petiole celery;
  • 2 dessert spoons of olive oil;
  • 1 small l balsamic sauce;
  • 2 - 3 branches of fresh dill;
  • salt and ground pepper;
  • several balls of mozzarella.

Cooking:

  1. For such a salad, it is important to choose the right persimmon variety. It should be ripe, but not too soft and not astringent. Rinse the fruit, cut off the skin. Cut the remaining pulp into medium cubes.
  2. Chop red raw onion into thin rings.
  3. Cut celery into small pieces. Peel the apple, get rid of the middle with seeds, and chop the rest with cubes.
  4. Mix foods together in a salad bowl.
  5. For refueling, combine chopped herbs, olive oil and balsamic. Salt and pepper.
  6. Season the mixed ingredients with the sauce.

Ready onion appetizer with persimmon and apple serve immediately, garnished with mozzarella balls.

Beef appetizer with red onion

Ingredients:

  • 2 large pickled cucumbers;
  • 100 - 150 g of pre-grated cheese;
  • 200 - 250 g of boiled beef;
  • 2 pre-cooked eggs;
  • 1 red onion;
  • 3 dessert spoons of wine vinegar;
  • classic mayonnaise.

Cooking:

  1. According to this recipe, the first thing to pickle is the red onion. To do this, the vegetable is chopped into thin half rings, poured with vinegar for 20 minutes, and then slightly squeezed.
  2. Put the finished onion on a wide flat plate. Lubricate with a layer of mayonnaise.
  3. Spread thin straws of salted beef with sauce on top.
  4. Then sprinkle the cubes of pickled cucumbers, and distribute the mayonnaise.
  5. At the end, grate boiled eggs on the salad. Thickly cover them with salted sauce. Cover everything with chopped cheese.

Allow the salad to cool.

Step by step cooking with potatoes

Ingredients:

  • 8 - 9 pcs. raw potatoes;
  • 40 ml of classic soy sauce;
  • 40 ml of sunflower oil;
  • 1 banter dried thyme;
  • 4 - 5 pcs. red onion;
  • 1 banter rosemary;
  • 1 small a spoonful of bee honey.

Cooking:

  1. Mix butter, honey, sauce. Add crumbled thyme and rosemary.
  2. In a deep bowl, combine the slices of peeled potatoes, rings of red onion. Pour everything with marinade. Mix well with your hands.
  3. Transfer the mass to a baking dish. Cover with foil.

First cook the dish in the oven for 40 minutes under the cover, then another 10 minutes already without it. The temperature is about 200 degrees.

Oven baked red onion

Ingredients:

  • 6 pcs red onion;
  • 4 dessert spoons of olive oil and balsamic cream;
  • ½ tbsp dry red wine;
  • a mixture of dried oregano, basil, thyme;
  • salt and pepper.

Cooking:

  1. Rinse and peel all onions. Each vegetable is cut into 8 parts, without finishing the knife to the end. The heads should hold and not fall apart.
  2. Put them in a heat-resistant form.
  3. Lubricate the onion with balsamic cream, pour olive oil.
  4. Sprinkle vegetables with spices and salt.
  5. Pour with wine. Let stand a couple of hours.
  6. Bake onions for about an hour at 190 degrees.

Ready-made vegetable will be an excellent side dish for meat dishes.

Salad with Avocado and Pickled Onions

Ingredients:

  • 1 PC. avocado;
  • 4 dessert spoons of white sesame;
  • 1 red onion;
  • 1 pinch of black pepper;
  • half a lemon;
  • half a bunch of fresh cilantro;
  • salt;
  • olive oil.

Cooking:

  1. Cut avocado pulp into thin large slices.
  2. Chop the green mass.
  3. Cut the main component with the finest half rings.
  4. Fry sesame for a couple of minutes in a dry pan. Grains should acquire a golden hue.
  5. Mix onion, avocado, herbs, sesame seeds.
  6. Salt and pepper the ingredients.

Season the original salad with red onion, half lemon juice and olive oil.

Cooking with Cauliflower

Ingredients:

  • 1 head of cauliflower;
  • 1 PC. red onion;
  • 3-4 tooth. fresh garlic;
  • 2 dessert spoons of granulated sugar;
  • 2 small. tablespoons of salt;
  • 6 peas of allspice;
  • 3 dessert spoons of table vinegar;
  • 3 pcs. cloves;
  • 1 liter of filtered water.

Cooking:

  1. Peel red onions thoroughly and finely chop.
  2. Head of cauliflower divided into inflorescences. Lower the resulting "umbrellas" for 2 to 3 minutes in boiling water. Then put in a colander so that the cabbage cools down and excess liquid comes off the glass.
  3. Arrange prepared onions and cabbage in clean, sterilized jars. There also send pieces of freshly peeled onions, peas of allspice.
  4. Divide between the jars table vinegar.
  5. In a separate bowl, prepare the brine. To do this, boil 1 liter of clean water. Dissolve in it the sugar and salt declared in the recipe.
  6. Pour the contents of the cans with the resulting hot brine.
  7. Roll up the cans. Wrap them with a blanket and leave in this form until completely cooled.

Combine red onion appetizer with meat dishes. It will be a great addition to strong alcoholic drinks.

Spaghetti in Red Onion Sauce

Ingredients:

  • 300 g of spaghetti hard varieties;
  • 3 large red onions;
  • 100 g chopped into thin slices of salami;
  • 2 dessert spoons of sugar;
  • 2/3 cup red dry wine;
  • 3 dessert spoons of balsamic vinegar;
  • half a small chili pod;
  • oregano and ground paprika;
  • table salt and olive oil.

Technology:

  1. Chop the main component into small slices. Chili cut into very small cubes.
  2. In hot olive oil, fry thin slices of salami until crisp. Put the sausage on a plate.
  3. Cook the onion in the remaining fat. After 5 to 6 minutes of frying, add chili to it.
  4. Pour sugar into the pan. When it begins to caramelize - salt.
  5. Add vinegar and wine. Dilute the sauce with half a glass of water.
  6. Simmer the mass over low heat for 10 to 12 minutes. Add oregano, paprika.
  7. Cook spaghetti until cooked.

Arrange the finished pasta on portioned plates. Top with generously pour onion sauce.

Red onions are always sweeter than white. But before adding the component to salads, you should marinate it or pour hot water for a few minutes. This will remove all the bitterness from the vegetable. The calorie content of pickled onions is only 82 kcal per 100 grams. Therefore, such an addition to the snack will not make it harder.

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