What would be a quick meal using onions?

Question

we have loads of onions and rice and some various vegtables. Is there anything that is "nice" that can be made which is easy to make? If so what and how is it made?

Answer 1

If you have a couple of eggs there you could make a nice ommelette

Answer 2

Boil the rice, dice the onions and other vegetables, and then season them with salt, pepper, and any other of your favorite spices (perhaps some sumac for a lemony taste, or cayenne for heat).

Once the rice is cooked, take a wok or large frypan and put in a few tablespoons of your favorite oil (I like olive oil or sesame oil myself) and get it hot, then drop in the onions and other vegetables in there) coking until the onions are translucent.

Finally, add some minced garlic, chopped fresh herbs, and then add the rice. Make sure to keep stirring this around until you get the vegetables mixed evenly with the rice and everything has soaked up the oil and the flavors. Taste and season as necessary to suit your family.

You can make it more oriental by adding soya sauce or some teriyaki sauce, or go more spanish theme by mixing in a cup of salsa.

This is great served with a grilled chicken breast, a tuna steak, or along with spring rolls.

Answer 3

How about some Rice Pilaf. Yummy yummy yummy.

Onion Rice Pilaf
INGREDIENTS
1/2 small onion, chopped
1 tablespoon butter
1 cup uncooked calrose rice, rinsed
1 1/2 cups chicken broth
DIRECTIONS
Heat the butter in a skillet over medium heat. Stir in the onion, and cook until soft and translucent.
In a small saucepan, combine the rice, onions, and broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 30 minutes. Remove from heat, let cool for several minutes, then fluff with a fork.

If you go to www.allrecipes.com and put in rice pilaf there will be about 28 recipes come up for different pilafs. Enjoy let us know what you make.

Answer 4

In India there is a dish called Do piazza, which is made with lot of onion, it is like onion curry, to cook it just slice as much onion as you wish, then fried the sliced onion and few green chillies in a little oil/ ghee, when transparent, mix garlic & ginger past, curry mixture, add few sliced tomatoes, cooking appel (optionals) cook it on very slow fire, garnish with green coriander leaves, lemon juice and eat it with plane rice, pitta bread or use as aspread for making sandwiches. you can break some egges/prawns etc into. but it has to be cooked for 15 minut or until the eggs are cooked another very simple way of using onion is to slice some onions very thinly, sprinkal some cooking salt on to it, leave it aside for about half hour, the salt will draw out liquid from the onio,remove this water by pressing in a sieve. now silceed some tomattoes, green peper, mint leave ,cuccumber, add lemon juice or any vinigar of your choice, or youghart, eat it as salad, or with rice or ptta bread or as you like. Also onion soupe?

Answer 5

boiled onions, fried onions, steamed onions, even stuffed onions.

For something really exotic, try carefully taking one skin off a med sized onion and stuff the cavity with pre cooked meats and or fish, dip into batter and deep fry. it will take a few tries to get the batter all crispy and cooked without it getting too brown, but when you have mastered the art you are in for a wonderful treat. Like water melon, it's best eaten sitting in a bath because of possible fall out.

Answer 6

this is a good onion recipe

MINI GREEN ONION PANCAKE

2 Cups of All Purpose Flour
1 Cup of water
2 stalks of Green Onion
Some Salt
Vegetable Oil

Mix flour with water to form a dough.
Cover the dough with a damp towel, let the dough rest for more than an hour.

Cut green onion to half an inch size

Divide the dough into 4 portions.

Work with one dough at a time.

Flatten the dough with a rolling pin to about 9 inch in diameter. (Remember to sprinkle flour to prevent the dough from sticking onto the table)

Continue to stretch the dough with your fist until the dough is paper thin. (very much like stretching a pizza dough, this step requires some skill)

Brush the thin sheet with oil, sprinkle salt and green onion.

Roll the dough sheet into a log shape, and cut the log into an inch thickness.

Flatten each filled dough with your palm, and pan fried on a skillet at medium heat until golden brown on each side.

This is a good recipe to entertain youre guests before serving the main course

ONION DIP

1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups sour cream
3/4 cup Miracle Whip
1 1/2 cups onions, diced
1 clove garlic, minced
1/3 tsp sea salt
1/4 tsp onion powder
1/4 tsp pepper

In a small saucepan, melt butter in olive oil and brown the onions with a pinch of salt. As the onions begin to take on color, add the garlic, being careful not to brown the garlic. Remove onions from heat and allow to cool.
In a small bowl, stir together remaining ingredients and add the cooled onions.

Before serving, adjust seasonings to taste.

Serve garnished with several rings of red onions or curled green onions, and sprigs of fresh parsley or cilantro with a sprinkles of paprika over top.

To make curled green onions, slice a few scallions lenthwise, remove the green stalk, and plunge them into ice water just before serving.

Answer 7

Fried rice - boil the rice then leave it to dry.
Fry the onions ( a bit of garlic & ginger is nice too), add the other veg add the rice, throw in a mixed egg, stir fry it altogether and finish with a bit of soy sauce and sesame oil (just a wee bit).

Answer 8

Mold soft butter inside a small round baking dish, then put it in the 'fridge to harden up. Cut a thick center slice of onion, about 3/4 inch. Place onion on top of hard butter in baking dish, then mold pastry over onion. Place the whole thing inside a hot, pre-heated oven (500 degrees) until butter and pastry turns brown and onion carmelizes, then flip it over onto a small serving plate. Place a generous strip of soft cheese on top of the hot, buttery, carmelized onion - you should see the onion layers falling away - and let the cheese melt before serving.

Answer 9

Arroz a la Mexicana
(note: T is tablespoon, c is cup, and TT is to taste)
2T Veg oil
1/2 c onion - diced
1 clove of garlic - minced
1c rice - washed twice
1/2c carrot - diced
1c tomato - peeled, seeded and diced
2c chicken stock (can be purchased at the store)
salt and black pepper - TT

heat oil over high heat, add rice and saute, stirring frequentle untill it begins to brown.
stir in onion and garlic, cook stirring constantly untill rice is nicely browned and has "nutty' aroma
add carrot, tomato, stock and seasonings, bring to a simmer, cover and reduce heat, simmer for aprox 20 min.
remove cover and cook 5 min longer, fluf rice w/ fork and serve

Answer 10

please try this recipe it is so nice and simple. chop up some chicken brest and fry it till coloured add onion and mushrooms and fry till soft. you can practically add anythimh but need need half a red and green pepper really. you prob want 2 chic breasts but can go without, 1 onion, 6medium mushrooms and half a red and half a green pepper. youcan also add carrots, celery pretty much any veg you like but i always add carrots after being softened first in another pan. add tin chopped tomatoes, tablespoon paprica, teaspoon turmeric and half a pint chicken stock (obviously varies on what you put in there. cook for 5 mins and then add some rice(sorry been so long i just judge on seeing it) and then cook till chichen and rice cooked (about 15-20 mins) but is still m,oist. have some chicken stock on standby as liquid may run out before rice is cooked. good luck and enjoy!

Answer 11

Asparagus Vichyssoise
2 tablespoons butter
1 medium onion, chopped
2 large garlic cloves, chopped small
30 stalks fresh asparagus, chopped
3 medium potatoes, peeled and diced
2 1/2 cups vegetable broth or chicken broth
1 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup grated parmesan cheese

1. In a large saucepan, melt butter on medium-high heat.
2. Add onions, garlic, asparagus and potatoes and cook until onions are tender, about 10 minutes.
3. Remove 12 asparagus tips and reserve for garnish.
4. Add chicken broth and bring to boil. Reduce heat and simmer for 10 - 15 minutes or until vegetables are very tender.
5. Puree soup in a food processor or blender until smooth, then return to saucepan.
6. Add half-and-half cream and heat through, but do not boil.
7. Season with salt and white pepper to taste.
8. Serve garnished with grated cheese and reserved asparagus tips.
9. This soup can be chilled and served cold.