Onion cutlets have a spicy sweet taste. The recipe is one of the simple and quick - 20 minutes is enough for you to have a nutritious lunch or snack. Any side dish is suitable for cutlets. And if you can find another 20 extra minutes, then you can cook delicious tomato sauce for them.
Actually, I offer 2 recipes: a recipe for onion cutlets and a recipe for tomato sauce. Well, since I cooked with a week break, and took pictures both times, I got 2 full-fledged recipes.
Ingredients for onion cutlets
- onion - 4 pcs.
- ground paprika - ½ teaspoon
- egg - 1 pc.
- wheat flour - 4-5 tbsp. spoons
- salt - to taste
- vegetable oil- for frying
- parsley - for serving
To enlarge the pictures, click them with the left mouse button!
Recipe for onion cutlets
Peel the onion, wash under running water and chop finely. Then transfer it to a bowl, pepper to taste (paprika is very suitable for onion cutlets) and mix well.
Break an egg into a bowl with onions, stir so that the egg is evenly combined with the mass, and pour flour into the same place. Mix again, now until smooth - you are preparing minced onion for cutlets.
Heat a frying pan over a fire, pour in vegetable oil and spread with a spoon onion cutlets. They will take an interesting shape.
Do not make them large, it is better to make them medium or small. Then just fry on each side until golden.
Cutlets are served both warm and cold, and it's hard to say which tastes better. They can be eaten with fresh herbs, mayonnaise, sour cream, ketchup, tomato sauce and even bechamel sauce.
There are other ways to cook onion cutlets. Below I will describe one of them, with the addition tomato paste and sugar. I often cook this way, so I decided to offer this option with photos (below).
Please also note that the following recipe includes semolina. Highly recommend as it tastes even better with it. You can completely replace flour with semolina - onion cutlets will not lose at all, on the contrary, they will become softer and softer.
One more important recommendation. Onion cutlets are easy to damage, “tear”, as they are rather “fragile”. There is a simple trick to help avoid this. Put the potatoes, peeled and cut into flat pieces, on the bottom of the pan, cover it with water on top, and put the onion cutlets on this “stand”. Then they can be stewed, be sure to cover the pan with a lid.
How to cook onion cutlets in tomato sauce
This is very delicious option cooking cutlets from onions. Several ingredients will be added, the main one being semolina.
Ingredients for the recipe for onion and semolina cutlets
- onion - 2 pcs.,
- eggs - 2 pcs.,
- salt, paprika, coriander to taste,
- wheat flour - 1.5 tbsp. spoons,
- semolina - 2 tbsp. spoons,
- clean water - 2 cups,
- tomato paste - 5 tbsp. spoons
- vegetable oil - for frying.
Tomato sauce:
- onion - 1 pc.,
- carrots - 1 pc.,
- fresh dill - ½ bunch,
- sunflower oil - 20 ml,
- salt, spices - to taste,
- granulated sugar - 3 teaspoons.
All pictures can be clicked and enlarged!
Fry onion cutlets with semolina
First, as always, fry delicious onion cutlets.
The process is the same, semolina was added to the ingredients. Add it before mixing the prepared onion-egg mass with flour and continue on with the recipe already described.
Cooking tomato sauce for onion cutlets
Peel and wash onions, carrots, dill. Cut the onion into half rings, carrots into strips. Finely chop the dill. Put the onions and carrots in a preheated pan with vegetable oil and sauté for 5 minutes.
Dilute the tomato paste with water. Pour it into the pan with vegetables. Mix well and salt. If you want the pasta not to be sour, sweeten it slightly. Then put out the sauce, and min. after 7 put the cutlets and close the pan with a lid. Simmer another 5 minutes.
Well, that's it: onion cutlets in tomato sauce ready. Please note that they have been cooked along with the sauce, that is, soaked in it. But you can prepare the sauce separately and just serve it to the table. Then everyone will fill them with cutlets at will.
Here is such a simple recipe, relying on which you can fantasize for your pleasure. Combine ingredients, add whatever you want to taste (garlic, for example, or soy sauce, balsamic vinegar, some Tabasco, etc.). Seasonings can also be anything.
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Onion cutlets are not loved only by those who have never eaten.
In fact, the dish is amazingly tasty and has many advantages: inexpensive, affordable, simple and fast.
It may also include the most different ingredients and surprise every time.
Shall we indulge in onion cutlets?
Onion Cutlets - General Cooking Principles
The most interesting thing is that you can use any onion for cutlets: young, old, juicy, sluggish, spicy or sweet. Of course, the taste of the dish will depend on this, but it will not deteriorate. The heads are cleaned and cut. Usually in cubes or thin straws.
What else is added:
But this is just a standard set. The dish can be made much more fun if you add mushrooms, various vegetables, a little minced meat or at least tomato paste to it. But what about onion cutlets with corn? It's worth a try!
Usually onion cutlets are laid out in a frying pan with a spoon and fried in the form of pancakes. But you can also cook cool minced meat for modeling. Finished goods can be stewed with sauce or served dry. And they go well with any side dishes.
Recipe 1: Onion cutlets with semolina
The recipe for the simplest onion cutlets with semolina, which can be replaced with flour if desired. You can also change the type and quantity of spices to your liking.
Ingredients
5 onion heads;
1 spoon of tomato paste;
4 spoons of semolina;
1 pinch of paprika;
Salt and black pepper;
2 sprigs of dill.
Cooking
1. Cut the onions into small cubes and put them in a bowl.
2. Add salt and other spices, then rub lightly with your hands.
3. Lay eggs and semolina Add tomato paste for taste. But you can cook without it. Some housewives put a little mayonnaise, grated tomato or a spoonful of sour cream.
4. Stir everything thoroughly and leave for at least half an hour. During this time, the onion will marinate, and the cereal will swell.
5. Pour about half a centimeter of oil into the pan and heat well.
6. We spread the cutlets from the cooked mass with a spoon. We don't make them fat.
7. Fry on both sides and take out on paper towels. If the products will be stewed in sauce, then you can not cover with a lid. If the cutlets are served dry, then you can cover the pan so that the onion is fried inside.
Recipe 2: Housekeeper Onion Cutlets with Oatmeal
A variant of amazing onion cutlets, which also require oat flakes. The dish is very cheap and can be a real find in times of crisis. Oatmeal is recommended fast food or no cooking at all.
Ingredients
1 glass of oatmeal;
4 onion heads;
1 cup boiling water;
Salt and pepper;
1 clove of garlic;
0.5 bunch of greens.
Cooking
1. Pour boiling water over oatmeal, stir and cover with something. Let it cool until room temperature.
2. While the flakes are cooling, chop the onions very finely, add chopped greens to them, squeeze out a clove of garlic.
3. We combine oatmeal with onions, put the egg and spices. In addition to salt and pepper, rosemary, paprika, savory can be added to these cutlets. Both oatmeal and onions go well with them, and the taste of the products will be unrecognizable.
4. Beat the mass with a spoon until smooth.
5. Warm up the vegetable oil. We take a spoon, moisten it with water and collect cutlet mass. Lay out the round patties. Wet the spoon every time so that the stuffing falls behind well and does not stick.
6. Fry cutlets on both sides. After turning over, you can cover the dishes and let the dish sweat.
Recipe 3: Onion Cutlets with Mushrooms
For mushroom onion cutlets, you only need a few champignons. But thanks to this additive, the taste will be simply unrecognizable. By the way, such cutlets can be cooked not only with fresh mushrooms, but also canned champignons.
Ingredients
5 bulbs;
0.15 kg of champignons;
1 spoon of sour cream;
4 tablespoons of flour;
Spices and oil;
Greens as desired.
Cooking
1. Cut all the onions into small cubes, add eggs and flour, put sour cream and chopped herbs, stir. Let the mass rest for now.
2. Cut the mushrooms into small cubes. Large is not necessary, otherwise the mushrooms will be cooked for a long time.
3. Put them in a pan with oil and fry until almost cooked. We turn off and put the dish at an angle so that excess oil remains in the pan, and raise the mushrooms to the hillock.
4. Cool the champignons and transfer them to the cutlet mass. Mix thoroughly.
5. We collect the cooked onion mince with a spoon and fry cutlets of any shape and size.
Recipe 4: Onion cutlets with cabbage
Variant of cutlets from white cabbage and onion with bread. We use a white bun, you can take a loaf. It is desirable that the bread be a little stale.
Ingredients
0.5 kg of cabbage;
0.5 kg of onion;
5 slices of bread;
2 spoons of chopped greens;
Spices and oil;
1 clove of garlic;
100 ml of milk;
2 tablespoons of flour;
1 spoon of tomato paste.
Cooking
1. Shred the cabbage, add a little salt and knead with your hands. Transfer to a frying pan and simmer a little to make it soft. Cool down.
2. Cut the onion and chop the garlic, transfer to the cabbage.
3. Soak slices of bread in milk and squeeze, send to the rest of the ingredients.
4. Lay spices, tomato paste, add mayonnaise and herbs. Mix everything well until homogeneous mass. Add a couple of tablespoons of flour.
5. Heat up the oil in a frying pan and fry regular cutlets. They can be eaten dry or stewed in tomato sauce.
Recipe 5: Onion cutlets with corn
A variant of very satisfying onion cutlets, for which you need a jar canned corn. Lenten option, minced meat is prepared without eggs. These cutlets are served with sauce, the recipe of which is also given below.
Ingredients
5 onion heads;
1 can of corn;
1-2 tablespoons of flour.
For sauce:
2 spoons of pasta;
300 ml of broth;
1 spoon of flour;
Cooking
1. Cut the onion into thin slices, combine with corn and flour. Stir the mass and season with spices. Let stand for fifteen minutes.
2. In the meantime, let's make the sauce. To do this, put flour in a dry frying pan and fry a little. We combine the broth or just some water with tomato paste and carefully pour into the flour. We stir the sauce so that it does not seize with lumps, add seasonings to it and turn it off after thickening.
3. Put the pan with oil on the fire and heat it well. Spread the onion mass with corn and fry for three minutes on each side.
4. We shift the cutlets into a pan with tomato sauce. As soon as everyone is ready, put on the stove and simmer for seven minutes under the lid. Do not let it boil actively. These cutlets are served with any side dishes.
Recipe 6: Onion cutlets with cheese
For such onion cutlets, you can take regular processed cheese or hard cheese. Delicious in any dish.
Ingredients
3 onions;
0.1 kg of cheese;
2 spoons of sour cream;
3 tablespoons of flour;
2 cloves of garlic;
3 sprigs of dill;
Salt with oil.
Cooking
1. Cut the onion very finely and add the grated cheese to it. Using processed cheese it is advisable for the product to lie down a little in the freezer, it will be easier to rub.
2. Add sour cream, which, if necessary, can be easily changed to cream or mayonnaise.
3. Add the egg and chopped garlic, then pour the spices and put the flour. Stir the mass thoroughly and put it in the refrigerator for an hour.
4. We take out, add dill and stir. If the stuffing turned out to be weak and flows, then you can add a little more flour.
5. And now we heat the oil and fry the onion cutlets with cheese flavor. Spread with a spoon, brown on both sides.
Recipe 7: Onion cutlets with minced meat
It turns out that onions can also be cooked meat cutlets. They will be very fragrant if you add a little minced meat. Only 200 grams. Minced meat can be taken any and even chicken. This recipe differs from the previous ones in that the products are molded by hand. the classic way, and not fried in the form of pancakes.
Ingredients
5 onion heads;
1 carrot;
0.2 kg of minced meat;
Breadcrumbs;
3 spoons of semolina.
Cooking
1. Cut into cubes all the peeled onions, add chopped meat.
2. Next, rub a finely large carrot and also add it to the cutlet mass.
3. Put an egg, season with spices and pour semolina.
4. Stir the mass and leave it on the table for thirty minutes. Then once again stir well and you can start molding cutlets.
5. We wet our hands with water, take a piece of minced meat 60-70 grams and roll a ball in our hands. Then we press it down, giving the shape of a chopstick.
6. Roll the cutlets in breadcrumbs. We press the crumb with our hands so that it does not crumble.
7. Fry in a pan. Optionally, you can stew in the sauce.
Recipe 8: Onion cutlets with potatoes
Another option for lean onion cutlets. This recipe contains potatoes. Products without eggs and may fall apart when frying. Therefore, it is better to make them small.
Ingredients
7 bulbs;
2 potatoes;
1 carrot;
1 pinch of black pepper;
0.5 bunch of dill;
4-5 tablespoons of flour.
Cooking
1. Cut the onion into thin strips and pour boiling water over it. We withstand seven minutes, drain into a colander.
2. We rub the carrots on a fine grater and also peeled potatoes. We send everything together to the bow.
3. Add pepper and salt, put chopped greens and gradually add flour, adjusting the density. The mass should not turn out to be liquid, but steep minced meat will not work either. It will be laid out with a spoon.
4. Fry on both sides and immediately transfer to another pan.
5. Add half a glass of broth to the fried cutlets. Can be taken tomato juice.
6. Put on the stove and simmer for fifteen minutes. It is possible and more, we are guided by the readiness of our products.
A common problem with cutlets is onion crunch. Vegetables do not always have time to cook during frying. This problem is easily solved. You just need to pour the chopped onion with boiling water and let it stand for ten minutes. Then put in a colander and cook cutlets according to the recipe. The same technique will relieve bitterness if the vegetable is vigorous.
You don't have to cry to peel and chop a mountain of onions! Dial in your mouth ice water and there will be no tears. Also, don't forget to rinse your cutting board knife regularly. cold water.
You can make an amazing dish from onion cutlets! Put the products on a baking sheet, on top of them a circle of tomato and sprinkle with grated cheese. It remains to bake golden brown.
Onion cutlets can be cooked with absolutely any additives, and they will only taste better. Is there a piece of fat left? Or just one sausage? Maybe there was a meat patty in the freezer? Any of these products will harmoniously fit into the dish.
You don't like onion cutlets? You probably just haven't tried them! Such an ordinary, it would seem, dish has a lot of advantages: an extraordinary taste, low cost, ease of preparation, and much more. In addition, you can show imagination and contribute to basic recipe their own adjustments, each time being surprised by the new flavors of the finished snack.
The main advantage is that onion cutlets can be prepared from absolutely any of its varieties: onion, Bulgarian, spicy, sweet, young, old, juicy and even old!
As a rule, onion cutlets are cooked with the addition of semolina, but it can also be replaced with wheat flour. In this recipe, we suggest you use both base ingredients.
Taste Info Second vegetable dishes
Ingredients
- onions - 0.4 kg;
- semolina - 100 g;
- flour - 50 g;
- egg - 1 pc.;
- salt, black pepper;
- ground sweet paprika - 10 g;
- vegetable oil - 100 ml.
- For pickling onions:
- boiling water - 100 ml;
- Apple vinegar 6% - 2 tablespoons;
- sugar - 1 tbsp;
- table salt - 3-4 g.
How to cook onion cutlets with semolina
Peel the onion and cut into cubes of the same size. Place the chopped onion in a deep bowl.
Sprinkle it with sugar, salt and pour vinegar. Then pour boiling water, mix and set aside - let it marinate. After 5 minutes, drain all the marinade from it. The onion has slightly softened, has become more fragrant and is completely ready for further cooking.
Add fresh chicken egg, semolina, wheat flour, a pinch of salt, sweet paprika and freshly ground black pepper.
Mix all the ingredients thoroughly and leave for 20-25 minutes, this time will be enough for the semolina to swell properly.
Fill the pan with vegetable oil (about 150 ml), bring it to a boil and start, using a tablespoon, spread the minced onion, trying to form small cutlets. Fry onion cutlets on both sides until a delicious golden brown appears. To get rid of excess oil, lay the freshly fried patties on a paper towel, let them rest for 1-2 minutes, and only then transfer them to a serving dish.
Onion cutlets with semolina, cooked at home, are served at the table as hot appetizer. They can be supplemented with tomato or sour cream sauce. Bon Appetit!
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Onion cutlets with gravy
Onion cutlets with semolina are a simple budget homemade dish that can be served at the table in two versions: as an appetizer or as an addition to the main side dish. These cutlets can be somewhat diversified and, after frying, stew in a gravy made from fresh tomatoes. Onion cutlets with vegetable gravy have a pleasant, slightly sweet taste and exude an alluring spicy aroma.
Ingredients:
- onions - 7 pcs.;
- semolina - 4 tbsp.
- table salt;
- freshly ground black pepper, allspice;
- chicken eggs - 2 pcs.;
- sweet paprika - 1 tsp;
- a mixture of spices "Khmeli-suneli" - 0.5 tsp;
- tomato puree- 3 tablespoons;
- garlic cloves - 5 pcs.;
- vegetable oil;
- carrot root - 1 pc.;
- granulated sugar - 1 tsp
Preparation description:
- Onion heads (6 pcs.) Peel and chop as small as possible. Place in a bowl suitable for minced meat.
- Sprinkle the chopped onion with salt, freshly ground black and allspice pepper, as well as sweet paprika. Lightly rub the onion mass with your hands. And then add to it chicken eggs, semolina and 1 minced garlic clove.
- Thoroughly mix the minced onion and leave for 15-20 minutes. Semolina needs to swell.
- After the specified time, start frying lean onion cutlets. Take a tablespoon of minced onion and put it on a hot frying pan.
- Fry the cutlets on all sides until golden brown, and then transfer them to a small saucepan.
- Prepare tomato sauce. Finely chop the remaining onion, grate the carrots on a fine grater. Saute the vegetables until soft, then add the tomato puree and a small amount of water. Season with salt, pepper, Khmeli-suneli spice mixture and sugar. Simmer for 1-2 minutes, then add chopped garlic and remove from heat. The tomato stew is ready.
7. Pour the fried onion cutlets with the prepared tomato sauce and simmer under the closed lid for 4-5 minutes. After stewing in tomato sauce, they will become even more tasty and juicy. Finished lean meatballs served to the table as an addition to any type of side dish.
Cooking Tips:
- Onion cutlets have a very delicate and fragile structure and can easily break apart. In order for them to keep their shape better, you can add a small amount of raw potatoes grated on a fine grater to the minced onion.
- For spiciness, chopped onion can be added to minced fresh mushrooms. Ready meal acquires a delicate mushroom flavor and aroma.
- If you don't like crunch ready cutlets, just pour over the already chopped onion with boiling water, and then fold it into a colander. Then cook according to the recipe.
- In order for the onion cutlets to become more satisfying, add a small piece of chopped fresh bacon to the minced meat.
- We would also like to advise you to cook, they turn out to be very juicy and bright.
- You can cook from minced onion holiday dish. Put the prepared minced meat on a baking sheet, top it with thin circles of fresh tomatoes and sprinkle with a generous layer of grated cheese. Just 10 minutes in an oven preheated to 200 0 C and an amazing casserole is ready!
Cutlet Recipes
onion cutlets with semolina
30 minutes
140 kcal
5 /5 (1 )
Have you ever tried onion cutlets? I assure you it's worth it. Properly cooked onion cutlets in sauce have a delicate sweetish taste. If you do not know the composition, then at first it is even impossible to determine what they are made of.
In just half an hour, from the most budgetary, affordable products that are always in the house, you will succeed great dish. These cutlets can be served with any side dish or salad.
Kitchenware:
- grater;
- cutting board;
- deep bowl for mixing ingredients;
- pan;
- dishes to stew cutlets with sauce (frying pan, 2-liter saucepan, stewpan).
Ingredients
For cutlets:
For sauce:
Step-by-step recipe for onion and semolina cutlets
- Prepare everything necessary ingredients. Wash the carrot bell pepper, tomatoes, greens, peel the onion.
- Grate carrots on coarse grater finely chop the greens.
- Onion cut into small cubes.
- Put everything in a deep bowl.
- Whisk in the egg and stir.
- Add semolina, salt, pepper and mix thoroughly.
- Heat up a frying pan with vegetable oil.
- Wet your hands with water, form neat patties and place them in the pan. Fry on both sides for 3 minutes until golden brown.
- While the meatballs are frying, prepare the ingredients for vegetable sauce. Grate the carrots on a coarse grater, cut the pepper into strips.
- If the tomatoes that you took for the sauce have a rough skin, then before chopping, they must first be blanched.
To do this, make small cuts on the skin of the tomato, dip it in boiling water, and then immediately cool it in cold water. If the tomatoes are thin-skinned, then just finely chop them with a knife.
- Put the finished onion cutlets into another pan, saucepan or stewpan.
- Heat the pan, add a spoonful of vegetable oil and fry the prepared vegetables, stirring for 3-4 minutes.
- Put them in a pan with fried cutlets, put on fire. Add half a glass boiled water, cover and simmer cutlets with sauce for 10-15 minutes.
- Garnish with herbs and serve hot with any side dish or salad.
I would be glad for your comments and additions to our recipe for onion cutlets. I hope they turned out well for you. Cook with love!
My family loves onion dishes. I often cook onion rings Breaded. Another dish that is popular among my guests is onion cutlets with semolina. Cutlets are juicy, beautiful and crispy. And I also love them for their delicate sweetish taste.
If you have never cooked onion cutlets with semolina, it's time to get better!
I put in the ingredients breadcrumbs, since you can make the cutlets more dense (by adding 1 tablespoon more semolina) and roll them in breadcrumbs, or you can simply put the minced onion in the pan, forming the shape of cutlets with a spoon. I will cook onion cutlets with semolina according to the second option.
We clean the onion from the husk and cut it very small cube, you can use a chopper. Add salt, ground black pepper and sweet paprika powder to the onion.
Pour the mango into the bowl.
We drive the chicken egg into the minced meat.
For color and for a slight sourness in the taste of cutlets, I add a little tomato paste or puree.
Mix well all the ingredients of the minced onion and leave to brew for 20 minutes.
Pour vegetable oil into the pan, heat it up. Scoop up the batter with a spoon and place on the pan to form patties. Fry the cutlets for 3 minutes on each side if you make the cutlets very thin, like me.
Put the finished onion cutlets with semolina on paper to get rid of excess oil.
Serve the meatballs with your favorite sauce! I serve these cutlets as a hot appetizer for festive table. In the usual version, such cutlets will become a full dinner.
Bon Appetit!
