Homemade onion cutlets recipe. Cooking onion cutlets with semolina step by step. Onion cutlets for a picnic

To diversify homemade food, enterprising housewives are finding new dishes. Many people liked the original recipe for onion cutlets, which even a novice cook or teenager can prepare. In addition, the product is rich in valuable elements that strengthen the body. It has a pleasant taste and unique aroma. Its appetizing appearance attracts not only fans of plant foods, but also conservative gourmets. Let's take a closer look at how to cook onion cutlets with your own hands at home.

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Step-by-step preparation

We clean and wash the onions. Finely chop and place in a deep bowl.
Salt, pepper, break the egg, mix.
Add flour, form minced meat - it is necessary that all ingredients combine with each other. At the very end, pour in the finely chopped greens.
Heat the frying pan at maximum mode, then reduce the flame to medium-high (if there is a numerical gradation, set the indicator to 7.5 out of 10).
Lightly grease with vegetable oil, but if you have a frying pan with a good non-stick coating, you don’t have to use it.
Place onion cutlets with a tablespoon.
Fry on each side for 3-4 minutes or until golden brown.
Carefully take it out and place it on a paper napkin to remove excess fat.
Repeat until the onion mince is gone.

Can be served with any sauce, but tomato or tzatziki type are best. Just keep in mind that the latter contains garlic.

Advice:
if you like, simmer your homemade onion cutlets in a little chicken or meat broth with seasonings - this will give them extra flavor. There is no need to cook for a long time; wait after boiling for 3-5 minutes.

These onion cutlets are usually eaten hot, but if they sit until the next day, they are quite suitable as a snack or afternoon snack at work. Don't worry and do it calmly - there won't be any characteristic smell.

The prepared dish is more relevant in autumn and winter, when there are no fresh greens, but the body still needs vitamins. It can also be used in lenten or vegetarian menus.

This simple onion cutlet recipe isn't dogmatic and doesn't stifle creativity. Add garlic to the minced meat; instead of fresh herbs, take ready-made sets of dry herbs. Or add an additional ingredient of your choice - potatoes, carrots, celery root. All in your hands. Try it, cook with your imagination, you will definitely succeed. Bon appetit!

Who said that cutlets must be meat? They can be made from any vegetables. But onion cutlets have a particularly amazing taste. This dish is so simple and accessible that even a novice cook can handle it.

. Many cooks prefer to add wheat flour to the minced meat base. I cook with semolina. It turns out more fluffy and, it seems to me, more satisfying, although the calorie content of the dish is not so high.

I will share two recipes on how to quickly and easily prepare a wonderful snack from just a couple of onions, a handful of semolina and a spoon of vegetable oil. That's the whole basic composition of this unusual and little-known dish. So let's get started.

Recipe for onion cutlets

Peel the onion, wash under running water and finely chop. Then put it in a bowl, add pepper to taste (paprika is very suitable for onion cutlets) and mix thoroughly.

Break the egg into a bowl with the onion, stir so that the egg combines evenly with the mixture, and add the flour there. Stir again, now until smooth - you are preparing the onion mince for the cutlets.

Heat a frying pan over a fire, pour in vegetable oil and spoon in the onion cutlets. They will turn out to be of interesting shape.

Don't make them big, it's better to have them medium or small. Then just fry until golden on each side.

The cutlets are served both warm and cold, and it’s hard to say which is tastier. They can be eaten with fresh herbs, mayonnaise, sour cream, ketchup, tomato sauce and even bechamel sauce.

There are other ways to prepare onion cutlets. Below I will talk about one of them, with the addition of tomato paste and sugar. I often cook this way, so I decided to also offer this option with photos (below).

Please also note that the following recipe includes semolina. I highly recommend it because it makes it even tastier. You can even replace the flour with semolina - the onion cutlets will not lose anything, on the contrary, they will become more tender and softer.

Another important recommendation. Onion cutlets are easy to damage, “tear”, as they are quite “fragile”. There is a simple trick that will help you avoid this. Place potatoes, peeled and cut into flat pieces, on the bottom of the frying pan, cover them with water on top, and place onion cutlets on this “stand”. Then you can simmer them, making sure to cover the pan with a lid.

Recipe for onion and semolina cutlets in a frying pan

Bowls of different sizes, cutting board, knife, grater with large and fine mesh, garlic press, spatula, measuring cup, tablespoon, small saucepan with lid, frying pan.

Ingredients

Step-by-step preparation of the dish

Finely chop three large onions or grate them on a coarse grater.
Beat two eggs into thoroughly mixed onion and semolina, add half a teaspoon of salt and ground pepper to taste.
Onion cutlets are among the budget recipes - the simplest and fastest to prepare, as well as the most affordable dishes in terms of finances.
Dissolve two large cloves of garlic on a fine grater or crush them with a garlic press and also add to the minced cutlet.
Knead the mixture thoroughly and let stand for 5-10 minutes so that the semolina swells a little.
Use a tablespoon or your hands to form small cutlets and fry them in well-heated oil on both sides until cooked.

After all the cutlets are fried, there is no need to turn off the burner under the frying pan - we will prepare the tomato sauce.

Dilute a tablespoon of tomato paste with 300 ml of boiled water to obtain tomato juice. Pour the prepared tomato juice into a frying pan with hot vegetable oil after frying the cutlets and bring to a boil.
Remove the overcooked and fallen pieces of onion formed during frying.
Let the liquid simmer for a few minutes until the filling thickens slightly, pour it over the finished cutlets and cover with a lid.
Place the pan with cutlets on the burner and simmer over low heat for about 7-10 minutes.

The dish is served piping hot. Otherwise, if you let them sit for a while, the cutlets will absorb all the sauce and become soft, too tender, and easily crumble.

I suggest watching a short video about the correct technology for preparing onion cutlets with the addition of semolina. Make sure there is nothing complicated here.

Classic dish creation

Experienced chefs offer many ways to prepare onion cutlets. Each of them has its own flavor and unique taste. However, the classic version is considered the simplest and most accessible for inexperienced “chefs”.

Prepare a dish from the following ingredients:

several large onions;
egg;
Wheat flour;
pepper (ground black);
salt;
vegetable oil.

First of all, peel the onions. Rinse under a strong stream of water. Cut into small pieces or grate on a coarse grater.

According to the classic recipe for onion cutlets, a chicken egg is beaten into the resulting mush. Add flour, salt and spices. Mix well.

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The resulting mass should have a thick consistency, reminiscent of regular minced meat.

The prepared minced meat is placed in a heated frying pan using a tablespoon. Form oval balls. Fry thoroughly on different sides until they turn brown. Serve the product with any porridge or mashed potatoes. Some people like to use them as a cold appetizer for intoxicating drinks.

Recipe for eggless onion cutlets with tomato sauce

Cooking time:

20 minutes.
Quantity:
10-12 pcs.
Calorie content:
121.5 kcal/100 g.
Kitchen tools, equipment, utensils:
cutting board, knife, deep bowl, water container, fine-mesh grater, tablespoon, spatula, high-sided saucepan, frying pan.

Ingredients

Step-by-step preparation of cutlets with onions without eggs

Making minced cutlets

The finished minced meat must stand for at least 15-20 minutes so that the semolina swells. This makes the cutlets easier to form, otherwise the minced meat will be somewhat crumbly.

Frying cutlets

Video recipe for step-by-step preparation

I invite you to watch this video about preparing cutlets with onions using semolina. There are no eggs in this recipe, and potatoes successfully replace them.

Basic truths

If you dissolve the onion in a blender
, it will give a lot of juice and you will get not cutlets, but onion pancakes. And their manufacturing technology is somewhat different.
Before pouring oil into a frying pan
, you need to heat it thoroughly, let it sit and warm up the oil, and only then lay out the cutlets for frying.
Before preparing the sauce
for pouring from a hot frying pan, it is necessary to remove the pieces of overcooked onion remaining after frying so as not to spoil the taste of the pouring.

Follow our announcements. After all, it is here that you will learn the intricacies of traditionally correct preparation of beans, zucchini, potatoes or pumpkin. They can be prepared with or without fillers, using kefir, milk, sour cream, whey and other secrets of a delicious snack.

Among the myriad of recipes and cooking methods, I want to draw attention to how to cook and not fry them in a frying pan. This method has its positive aspects in the complete absence of the smell of fried onions in the kitchen.

I also want to bring to your attention amazing and unusual, with original taste. They can be eaten not only warm or hot, but also cold. Even with sour cream.

No less interesting are the recipes for preparing extraordinary ones. Lush, airy and extremely tasty. They can be cooked in a frying pan, in a slow cooker or in the oven.

Onion cutlets are very easy to make and require very little ingredients. You can eat them with a side dish or just like that.

This is a quick basic recipe where the main ingredient is, of course, onions.

Onion cutlets are a fairly simple, but at the same time delicious dish.

Required components:

three large onions;
favorite spices;
one egg;
three tbsp. l. flour.

Cooking process:

Peel the onion, wash it and chop it very finely.
Beat an egg into it, add flour and selected spices. Onions go very well with ground paprika.
Mix everything thoroughly - you should get something similar to minced meat.
Spoon a small amount of mixture into a hot frying pan and cook until done on both sides.

Cooking option with semolina

You can make onion cutlets with semolina instead of flour. This way it will be even more satisfying, and the taste will not deteriorate at all.

Required Products:

one egg;
300 grams of onion;
4 large spoons of semolina;
spoon of ketchup;
spices that you can find in the bins.

Algorithm for preparing cutlets:

Peel the onion, cut into small cubes and chop in the bowl of a food processor.
Add egg, seasonings, ketchup and semolina to it. Turn on the combine again.
Leave the mixture for about 20 minutes for the semolina to swell.
Scoop the resulting “dough” with a large spoon, place it in a hot frying pan and fry for a few minutes on both sides.

Tender onion cutlets with semolina

There have been cases when onion cutlets were served without telling what the dish was made from. People were at a loss, some compared the taste with potato pancakes, others - with fish cutlets, others - with cutlets made from some kind of tender meat and even with chebureks. And no one could guess that these were onion cutlets.

The fact is that when onions are fried, they lose their bitterness, and when combined with semolina, they acquire a very interesting, pleasant taste.

This is a very simple dish, although it is also prepared in restaurants.

Plus, cooking onion cutlets will take no more than 20 minutes.

Interested? Then read on how to cook onion cutlets.

How to cook onion cutlets

I often remember this humorous story: “If you have one egg in your refrigerator...”.

To it we need to add the same amount of onion and semolina.

But seriously, you will need:

2-3 large onions
2-3 eggs
2-3 tablespoons semolina
salt, pepper to taste
butter for frying

The calculation here is as follows: all ingredients are taken in equal quantities, i.e., if there are 2 onions, then there are 2 eggs, 3 onions, therefore there are 3 eggs.

To ensure that the onion is free of excessive bitterness and odor, you can soak it in advance in salted cold water with vinegar for a short time, or you can simply pour boiling water over it. But I don’t do this, because after frying the cutlets, all the bitterness disappears.

Finely chop the onion with a knife. I cut the onion in half, then each half lengthwise and crosswise, and then run the knife through the entire mass.

You can chop onions in a blender, but not into porridge.

If the onion is very juicy and a lot of moisture is released from it, it is advisable to get rid of it by squeezing the onion through a strainer.

Break the eggs into the onion mixture, mix, add salt (just a little, a pinch), pepper and semolina. We take semolina with a heap on a spoon, you can add one more to the above amount so that the dough is not too liquid.

The original recipe, which I first learned some time ago, suggested using flour. You can also make onion cutlets with it. But for a long time now, wherever possible, I have been replacing flour with. Onion cutlets with semolina come out with a crispy and aromatic fried crust.

The dough is ready, now heat the butter in a frying pan (I use ghee). Compared to vegetable oil, which I refused due to its harmfulness, butter will give onion cutlets a more beautiful rich color and a pleasant creamy taste.

We place our cutlets with a spoon in a frying pan and fry on both sides.

This recipe for onion cutlets is similar to how different ones are prepared. In principle, they are often called pancakes. But I’m somehow more accustomed to the name onion cutlets.

In part, this is a healthy dish, since onions, as you know, contain a lot of useful vitamins and microelements. But the frying process, of course, spoils things a little. Although, if you leave the moisture formed during cutting in the onion, the cutlets will steam rather than fry, you won’t get a crust, but this will not change the delicate taste of the cutlets.

The onion cutlets, the recipe for which I described, can be served as an independent dish only with sauce, or with a side dish, for example, with.

Any sauce is suitable: spicy, sweet, white, red, soy, you can just use sour cream.

Let's love onions with renewed vigor and with a new dish?

Bon appetit!

Ingredients:

semolina - 100 grams;
onion - 0.5 kilograms;
tomato juice - 1.5 cups;
3 cloves of garlic;
chicken eggs - 2 pieces;
pepper, salt, turmeric - to your taste;
vegetable oil for frying.

Onion cutlets with semolina. Step by step recipe

Let's start with the onion. Let's cut it as small as possible. Let's take a deep bowl: in it we will knead the mass. Mix the onion with semolina, beat in two eggs and three garlic on a fine grater. Mix all this, add salt and pepper to taste. There is no flour in the recipe: for piquancy and color (yellowish), you can add 0.5 teaspoon of turmeric. Leave for a couple of minutes: let the semolina swell. We don't need flour, so we'll give the semolina time to absorb excess moisture and juice.
It's time to prepare a frying pan, pour in sunflower oil and heat it up. After wetting your hands, form cutlets in the shapes you prefer. Fry the cutlets without meat on both sides until golden brown. There is no need to fry: it is enough for the cutlets to keep their shape. Place in a saucepan.
After the last cutlet is fried, pour tomato juice into the frying pan. Let it warm up a little and pour our vegetarian cutlets into the saucepan.

You shouldn’t just pour tomato juice into a saucepan, since the ingredients should be almost the same temperature.

Cover with a lid and leave to simmer for 15 minutes on low heat. If it turns out that you don’t have tomato juice, no problem. It can be replaced with either tomato sauce or ketchup. Just first dilute them with boiled water to the required consistency.
At the end of cooking, throw a bay leaf into the pan - it will add flavor to the cutlets. The onion cutlets are ready.

Delicious vegetable cutlets are great served with buckwheat, rice or mashed potatoes. They are so tender and delicious that they simply melt in your mouth. Onions for cutlets can be used both old and young. You can also cook cutlets with different fillings. If, for example, you do not have the required amount of semolina, add flour - this will not affect the final result in any way. Therefore, you can cook all year round. The dish has many advantages: accessibility, budget and simplicity. Cook with the “Super Chef”: we will always offer you only the most delicious and healthy.

In tomato sauce

If you have never used this recipe, then you are in vain, because onion cutlets in tomato sauce turn out even tastier. And in just a few minutes you get a dish that can be combined with any side dish.

Surprisingly, you can’t feel the onion at all in the onion cutlets.

Required Products:

about 300 grams of onion;
two eggs;
seasonings as desired;
two spoons of flour;
one carrot;
four large spoons of tomato paste;
glass of water.

Cooking process:

Chop the onion and mix with the egg, flour and selected spices. Be sure to add black pepper and salt. Ground paprika works well.
We prepare cutlets from the resulting minced meat. Place a small amount into the pan. Cutlets prepared according to any of the proposed recipes should be fried on both sides until a beautiful color appears.
Separately chop the carrots and a little onion, keep the chopped vegetables on the fire until they are soft.
Then add tomato paste to the vegetables, add water, salt, pepper and simmer over low heat for about 5 minutes.
Place the finished cutlets in the sauce and keep them on the stove for about four minutes.

Preparing tomato sauce for onion cutlets

Peel and wash onions, carrots, dill. Cut the onion into half rings, carrots into strips. Finely chop the dill. Place onions and carrots in a preheated frying pan with vegetable oil and sauté for 5 minutes.

Dilute tomato paste with water. Pour it into the pan with vegetables. Mix well and add salt. If you want the pasta not to sour, sweeten it slightly. Then simmer the sauce for min. after 7, place the cutlets and cover the pan with a lid. Simmer for another 5 minutes.

Well, that's all: onion cutlets in tomato sauce are ready. Please note that they were cooked together with the sauce, that is, they were soaked in it. But you can prepare the sauce separately and just serve it. Then everyone will pour it over the cutlets as desired.

Here is such a simple recipe, based on which you can fantasize for your own pleasure. Combine the ingredients, add whatever your taste desires (garlic, for example, or soy sauce, balsamic vinegar, a little Tabasco, etc.). Seasonings can also be anything you want.

Copyright Magic food. RU. All articles and recipes are protected by the Law on Copyright and Related Rights. Copying is prohibited, but links are encouraged.

Cutlet recipes

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 don’t know the composition, then at first it is even impossible to determine what they are made of.

In just half an hour, using the most budget-friendly, affordable products that you always have in the house, you will get an excellent dish. These cutlets can be served with any side dish or salad.

Kitchenware:

grater;
cutting board;
deep bowl for mixing ingredients;

pan;
utensils for stewing cutlets with sauce (frying pan, 2-liter saucepan, saucepan).

Delicious dish with added mushrooms

You can prepare onion cutlets with any ingredients, but be sure to try the option with the addition of any mushrooms.

Required Products:

half a kilo of onions (choose large heads);
300 g of any mushrooms;
a pair of eggs;
spices to taste;
four spoons of flour.

Cooking process:

Chop the mushrooms, put them in a frying pan and fry. They can be removed from the heat when all the water has evaporated and a golden brown color has formed.
Peel the onion, don’t forget to wash it and cut it into small squares.
Mix it with mushrooms, beat in eggs, add flour and selected seasonings. Mix everything well and we can start frying.
Heat a frying pan with oil and add cutlets with a large spoon. Bring to readiness, frying on both sides for 3-4 minutes.

Appetizing dietary dish

It is not easy for those who are sick to abstain from their favorite foods. To alleviate the “suffering,” culinary experts have created a simple recipe for lean onion cutlets for dietary nutrition.

Prepare a dish from the following products:

several heads of onions;
a handful of wheat flour;
canned corn (can);
moderate spices (curry, paprika);
salt;
oil for frying.

Chopped onions are mixed with canned corn, flour and seasonings. Salt and mix with a wooden spatula. The resulting mass should resemble thick sour cream.

Place the frying pan on the fire and pour in the oil. Bring it to a boil. Using a spoon, form cutlets. Fry over moderate heat for 10 minutes. When a golden brown crust forms, remove it to a plate. Served with wheat or rice porridge seasoned with butter.

With oat flakes

You can cook these cutlets with flour, semolina or oatmeal - you won’t taste it at all. But it is better to take instant flakes, since those that need to be boiled will not be able to swell quickly and will be felt in the finished dish.

Only those who have never eaten them don’t like onion cutlets.

Required Products:

about 300 grams of onion;
garlic clove;
spices to your taste;
two eggs;
a glass of oatmeal.

Cooking process:

Pour one glass of hot water into the oatmeal and leave for a while to soften.
We peel the onion, wash it and turn it into small squares. Add finely chopped garlic to it.
When the oatmeal is ready, add it to the onion mixture, beat in the eggs, salt and pepper. If desired, you can use rosemary, paprika or savory. All of them complement the taste of fried onions well.
Using a spoon, form small cutlets from the resulting minced meat and fry them in a hot frying pan for several minutes on each side.

With cabbage

Onion cutlets without meat don’t sound very appetizing, but what happens if you also make them with cabbage? It will turn out to be a delicious dish! It’s so interesting that no one will understand what it’s made from. Plus, the recipe is budget-friendly.

Required Products:

three eggs;
approximately 500 grams of onion;
five tablespoons of flour;
spices as desired;
half a small cabbage;
200 grams of mashed potatoes.

Cooking process:

We wash and chop the cabbage, it is advisable to do this as finely as possible.
We turn the onion into half rings. You can use a food processor, but sometimes this method of chopping causes the onions to become bitter.
Combine cabbage with onions, beat in eggs, add puree, seasonings and flour. Mix everything until smooth. You can also further knead the mass with your hands.
Turn the stove on to medium heat and spoon the onion mince into the pan with a large spoon. Bring to readiness, frying the cutlets on both sides until golden brown.

Lenten onion cutlets

The peculiarity of this recipe is that we will not use eggs to prepare the dish. But don’t worry - the taste and appearance will not suffer at all. Onion cutlets (recipe without eggs) are prepared as follows:

Six or eight medium-sized onions need to be peeled, cut into strips and scalded with boiling water.
On a fine grater you need to grate one carrot and one large potato.
Squeeze the onion, mix it with vegetables, chopped herbs and two tablespoons of flour.
The cutlet mass should be salted, peppered and mixed with a spoon of vegetable oil.
Onion cutlets are baked like pancakes in a hot frying pan until golden brown.

The finished dish can be served with tomato sauce and vegetable stew.

With canned corn

These cutlets are also very simple to prepare, they do not require a lot of ingredients, and their taste is interesting and unusual. This dish is perfect for dietary nutrition.

Onion cutlets with corn are a great dish for Lent.

Required ingredients for preparation:

approximately 300 grams of onion;
can of canned corn;
any spices you wish;
100 grams of flour.

Cooking process:

Chop the onion. You can use a food processor, but make sure it doesn’t turn out to be a complete mess.
Drain the liquid from the corn, leaving only a little, and add it to the onion. At this stage, add salt, pepper and seasonings that you use.
Add flour. The result should be a fairly sticky mass. If it suddenly turns out very dry, this can be corrected by pouring a little water into the minced vegetables.
Scoop the resulting “dough” with a tablespoon, place it in a well-heated frying pan and cook until done on both sides.

It is better to fry in oil, but if you want to cut down on calories, you can also do it in non-stick cookware.

Onion cutlets are a fairly simple but satisfying dish that requires a minimum of ingredients to prepare at home. They can be served to the table either as an independent dish or in addition to any side dish.

Benefits and harms

The benefit of onions is to improve the digestion of food, as this vegetable stimulates the production of gastric juice.

Onions are also a natural antibiotic. The phytoncides contained in its composition help prevent the development of colds, and regular consumption of the vegetable is considered a good preventative against helminthiasis.

However, there are also contraindications to the use of onions. It should be added with extreme caution to people suffering from gastric ulcers or pancreatitis.

Also, you should not use the product in question if you have diseases of the kidneys, liver, or cardiovascular system, as it can cause an exacerbation of the disease.

Onion cutlets - step-by-step recipe with photos

To prepare 6 servings you will need:

half a kilo of onion;
100 grams of semolina;
pepper, table salt (to taste);
a pair of eggs;
three garlic cloves;
one and a half glasses of tomato juice.

You also need to prepare 50 ml of the solution. oils

Actions:

Peel and wash the onion, chop into small pieces. You should use a knife, not a meat grinder or grater.
Then add eggs, salt and stir the mixture. Next, grate the garlic cloves on a fine grater and add to the onion mixture. Mix all ingredients thoroughly.
Heat a frying pan with oil. Form into patties and place on a hot surface with oil. Fry on each side for a few minutes until golden brown.
Next, pour the tomato juice into the remaining oil in the pan. Cook for a few minutes.
Before serving, pour the sauce over the cutlets.

In 100 gr. dishes contain:

proteins – 3 g;
carbohydrates – 13 g;
fat – 6 g.

Calorie content – 116 kcal.

Video recipe:

Ingredients:

semolina - 100 grams;
onion - 0.5 kilograms;
tomato juice - 1.5 cups;
3 cloves of garlic;
chicken eggs - 2 pieces;
pepper, salt, turmeric - to your taste;
vegetable oil for frying.

Onion cutlets with semolina. Step by step recipe

Let's start with the onion. Let's cut it as small as possible. Let's take a deep bowl: in it we will knead the mass. Mix the onion with semolina, beat in two eggs and three garlic on a fine grater. Mix all this, add salt and pepper to taste. There is no flour in the recipe: for piquancy and color (yellowish), you can add 0.5 teaspoon of turmeric. Leave for a couple of minutes: let the semolina swell. We don't need flour, so we'll give the semolina time to absorb excess moisture and juice.
It's time to prepare a frying pan, pour in sunflower oil and heat it up. After wetting your hands, form cutlets in the shapes you prefer. Fry the cutlets without meat on both sides until golden brown. There is no need to fry: it is enough for the cutlets to keep their shape. Place in a saucepan.
After the last cutlet is fried, pour tomato juice into the frying pan. Let it warm up a little and pour our vegetarian cutlets into the saucepan.

You shouldn’t just pour tomato juice into a saucepan, since the ingredients should be almost the same temperature.

Cover with a lid and leave to simmer for 15 minutes on low heat. If it turns out that you don’t have tomato juice, no problem. It can be replaced with either tomato sauce or ketchup. Just first dilute them with boiled water to the required consistency.
At the end of cooking, throw a bay leaf into the pan - it will add flavor to the cutlets. The onion cutlets are ready.

Delicious vegetable cutlets are great served with buckwheat, rice or mashed potatoes. They are so tender and delicious that they simply melt in your mouth. Onions for cutlets can be used both old and young. You can also cook cutlets with different fillings. If, for example, you do not have the required amount of semolina, add flour - this will not affect the final result in any way. Therefore, you can cook all year round. The dish has many advantages: accessibility, budget and simplicity. Cook with “I Love to Cook”: we will always offer you only the most delicious and healthy.

Cooking options

Ingredients:

yolk;
4 large spoons of sour cream and vegetable oil;
100 g potatoes;
150 ml water;
bay leaf;
couple of st. l. tomato paste;
3 tbsp. l. semolina;
200 g onions;
pepper, table salt (to taste).

Manufacturing:

Divide the peeled onion into pieces, place in a food processor, and chop.
Next add pieces of peeled potatoes. Grind until a homogeneous consistency is formed.
Then pour the yolk into the bowl, add semolina, pepper and salt the mixture. Turn on the combine for a few more seconds.
Next, leave the resulting mass for a third of an hour so that the semolina swells.
Pour oil into a heated frying pan. Then add the cutlets, forming them with a large spoon.
Fry over medium heat for a couple of minutes on each side until golden brown.
Then mix boiled water with tomato paste and sour cream, add salt.
Place the finished cutlets on the bottom of the frying pan and pour over the resulting sauce. Add bay leaf.
Simmer on low heat for about 10-12 minutes in a closed container.

Components:

5 onions;
carrot;
200 grams of minced meat;
egg;
spices, salt;
rast. oil;
3 large spoons of semolina;
breadcrumbs.

Manufacturing:

Chop the peeled onions into small cubes and mix with the minced meat.
Next, coarsely grate the peeled carrots and add to the mixture of onions and meat.
Then add the egg, add spices, salt, semolina.
Mix the ingredients thoroughly and leave for half an hour to swell.
Then stir the mixture again.
Wet your hands with cold water, form small cutlets and roll them in breadcrumbs.
Fry in a heated frying pan with oil.

Base ingredients:

3 eggs and 3 large onions;
pepper, salt, vegetable matter oil;
three tablespoons of flour.

For filling:

bay leaf;
salt pepper;
a small amount of granulated sugar;
A glass of tomato juice.

Manufacturing:

Chop the peeled onion, add eggs, salt and pepper, mix the ingredients.
Then add flour, mix thoroughly until smooth.
Place the formed cutlets in a heated frying pan with oil.
Fry until golden brown.
Next you should start preparing the filling.
Add a little boiled water to the tomato juice and put it on the stove over high heat.
Salt, pepper, add a little sugar to the resulting liquid. Place the bay leaf in a bowl.
Bring the mixture to a boil.
Place the finished cutlets in a baking container and pour over the prepared sauce.
Simmer in the oven for about 30 minutes. from the moment of boiling.

The dish is ready.

Components:

a glass of oatmeal;
4 onions;
a pair of eggs;
1 stack hot boiled water;
pepper, salt (to taste);
garlic clove;
rast. butter, fresh herbs.

Manufacturing:

Pour oatmeal into a deep bowl, pour boiling water over it, stir. Leave at room temperature in a closed container until the mixture cools.
At this time, finely chop the peeled onions, mix with chopped herbs and chopped garlic cloves.
Combine the cooled oatmeal with the resulting mixture, add the egg and spices.
Mix the ingredients thoroughly until a homogeneous consistency is formed.
Next, heat the vegetable oil in a frying pan, then place the semi-finished product on the bottom of the dish.
Fry the product on both sides.

The dish is ready.

Preparation

Peel the onion and chop it into cubes of the same size. Place the chopped onion in a deep bowl.

Sprinkle it with granulated sugar, salt and vinegar. Then pour boiling water over it, stir and set aside to marinate. After 5 minutes, drain all the marinade from it. The onion has softened slightly, become more aromatic and is completely ready for further cooking.

Add a fresh chicken egg, semolina, wheat flour, a pinch of salt, sweet paprika and freshly ground black pepper to the pickled onion.

Mix all the ingredients thoroughly and leave for 20-25 minutes, this time will be enough for the semolina to swell properly.

Fill the frying pan with vegetable oil (about 150 ml), bring it to a boil and start adding the minced onion using a tablespoon, trying to form small cutlets. Fry the onion cutlets on both sides until a delicious golden brown crust appears. In order to get rid of excess oil, place freshly fried cutlets on a paper towel, let them sit for 1-2 minutes and only then transfer them to a serving plate.

Onion cutlets with semolina, prepared at home, are served as a hot appetizer. They can be supplemented with tomato or sour cream sauce. Bon appetit!