In cabbage soup or borscht, in fried potatoes or herring, in salads like "Olivier" or "Mimosa" - well, just a perfect preparation!
And I will tell you in more detail how to keep the onion practically fresh for many months.
There are many options. I'll show you how I do it. For example, I really like to dry onions. Yes, exactly to dry!
I keep it in a chintz bag in the kitchen cabinet and add it to soups or main dishes.
Dried onions have an amazing, very special aroma, so I strongly advise you to prepare at least a small amount of it.
Drying green onions without a dryer in the oven
How to do:
1. Sort fresh green onions with young feathers carefully, cut off the white parts and rinse well.
2. Shake and dry the bitches on a towel.
3. Cut the onion into small rings as usual, place in a deep, dry and clean baking sheet.
4. Preheat the oven to 100 degrees and put a baking sheet in it. Dry the onions with the oven door ajar for several hours. Approximately 2.5-4 hours. Cool the prepared onion on a baking sheet and then pour into the bag.
Freeze onions in a bottle
How to cook:
1. Take a bottle with a wide neck (from kefir or milk). Rinse and dry well.
2. Prepare the onion - wash, shake off excess water and cut into circles / rings.
3. Pour the onion into the bottle. It can be pretty tight. Screw on the lid and put in the freezer.
The onions in the bottle do not wrinkle or shrink when frozen for a long time, they retain their fresh and natural appearance. This is very convenient when adding to salads with mayonnaise or decorating hot dishes like fried potatoes, meat or fish.
Freeze in bag or tins
Also, onions can be frozen in any tight bag or container. Or use silicone muffin or ice molds.
Some fill the molds with vegetable or melted butter, or even plain water. After the onion is frozen, I remove the ice from the mold, put it in a bag and store it in the freezer.
It is very convenient to use such portioned forms of onions. For example, for soups or gravy.
Salting green onions - preparation for cabbage soup and borscht, hodgepodge
How to cook:
1. Wash and chop 1 kg green onions without white pieces.
2. Pour 1 cup of salt into the onion. Mix.
3. Fill clean 0.5 liter jars with a salted bitch and a plastic plastic lid.
We add salted onions to soups or minced meatballs, to vegetable or meat salads, to okroshka, I make yantyki (just with onions, or add to the minced meat) and also in the filling for pies, mix with cottage cheese, etc.
Important! Remember that it is oooo salty, so use less salt when using it.
Pickled green onions
How to cook:
1. For 1 kg of green onions, you need 13 tsp. l. salt, 12 tbsp. l. vegetable oil, 4 tbsp. l vinegar 9%.
2. Sterilize 3 jars of 0.5 l and boil the lids.
3. Wash the onion and place on a towel to dry slightly. Chop the onion feathers not very finely.
4. Pour a third of a teaspoon of salt at the bottom of the jar, then onions in a layer 2 cm thick. Sprinkle on top again with the same amount of salt and crush with a spoon or pusher, but not hard, just so that the onions let out the juice.
5. Continue to do the same until the jar is filled with the "shoulders".
6. Pour vegetable oil into a saucepan and put on low heat. When the oil boils, pour in the vinegar, stir and quickly remove from the stove.
8. Pour a jar of onions with hot marinade, roll up the lids and cool. Then put it in the refrigerator or in the basement for storage.
It is easy to use canned onions - for marinades, sauces or gravy, in the first and second courses. The taste is enhanced by the bite and oil of the onion, the aroma will only become more appetizing.
Successful blanks to you!
Subscribe to the channel "Culinary notes about everything" in
Zen- <<< almost 2,000 recipes for any wallet and meal
Telegram- <<< recipes, tips, humor, selections, useful things
Instagram- <<< quick recipes for advanced
Yandex. Messenger-<<< now we are here too
Thanks for reading to the end!