Enjoy cooking up this trio of onion recipes that elevates that humble root vegetable to great heights of deliciousness
4 tbsp olive oil
1 kg onions, sliced
100 g sugar or jaggery
300 ml vinegar
2 bay leaves
2 tbsp tomato puree
A pinch of chilli powder
Salt and pepper, to taste
1. Heat the olive oil in a pan, and sauté the onions until soft.
2. Add the sugar, vinegar, cloves, bay leaves, tomato puree, chilli powder, salt, and pepper, and cook for an hour. Check and correct the seasoning.
3. Cool, and store in a clean and dry jar.
4. Serve on toast or canapes, or as an accompaniment to cold cuts.
Home-Made Onion Rings
Ingredients1 onion, sliced into 1-cm rounds, and rings separated
Vegetable oil, for deep frying
150 g self-raising flour
Pinch of salt
180 ml sparkling water
1. Fill a frying pan two-thirds full with vegetable oil, and heat to fry.
2. Whisk the flour with salt and sparkling water until smooth.
3. Coat the onion rings in the batter, and fry in batches until golden and crisp (about three minutes). Remove with a slotted spoon, and drain on kitchen paper, sprinkling immediately with salt.
French Onion Soup
2 tbsp butter + 1 tbsp oil
2 cups sliced onions
5 cups stock
1 large slice bread, toasted
4 tbsp grated cheese
1 tsp salt
¼ tsp powdered black pepper
1. Heat the butter and oil in a heavy saucepan, and sauté the onions until they are a rich golden brown. Start by sautéing over a high flame, but lower it after a while.
2. Add the stock, and bring to a boil. Simmer, uncovered, for about 15 minutes.
3. While the soup is simmering, cut the toast into four pieces. Place a piece each in four bowls. Place a tablespoon of grated cheese over the toast.
4. Add salt and pepper to the soup, and pour it into the prepared bowls. Serve hot.
Images: Shutterstock (for representational purposes only)
Also see: Sweet Parsi Secrets with Chef Anahita Dhondy