Chopped, sliced or even pickled in vinegar, an onion lover is crazy about this vegetable in whatever form it is served.
Mostly used to enhance the flavour of a dish or eaten as a part of salads, not many know that an onion can also be used as the main ingredient while preparing a dish.
"Onions are generally used for adding flavour, but when you use onion as a whole dish, it makes for a really interesting variant. It is the most versatile vegetable in its own right, as onions can be fried, boiled, roasted, grated and sautéed, or used as a classic ingredient in dishes such as onion tart, onion pickles, onion sauces, onion dips, onion marmalade and Spanish tortilla," says chef Karan Talwar.
And yes, this veggie comes packed with lots of positive health benefits. From the good old French onion soup to even a sweet dish made using onion, we get you some recipes with onion as the main ingredient.
Moroccon roasted stuffed onion
Ingredients: 3 large onions, 1 cup white rice, 1 tbsp tomato paste, 2 tsp cinnamon, 1 tsp allspice, 1 tsp ground cumin, 1 tsp ground coriander, 1.5 tsp sea salt, ground pepper, 3 tbsp fresh parsley, half kg ground meat of your choice, 2 tbsp cider vinegar, 3 pinch of sugar, 2 tbsp olive oil.
Method: Soak the rice in water. Peel the onions and cut the top and bottom. Make an incision from the side, cutting into the center. Fill a pot with water and add onions to it. Cook for 10 minutes or until the layers soften and separate easily. In a large mixing bowl, make the filling by adding the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, parsley and ground meat. Separate the layers of onion individually. Place one heaped tablespoon of the filling and wrap it with a layer of onion. Put olive oil in a large oven safe pan and place the stuffed onions in it. Let it cook in a preheated oven till the bottom becomes brown. Add vinegar to the pan and sprinkle sugar on top of the onion. Cook for 20 minutes by covering the pan.
Recipe by Chef Sushmit Daniels, Pintxo Restaurant.
Ingredients: Thin onion rings (made of 2 large onions), 1 cup flour, 1 cup corn starch, 1 tsp baking powder, salt as per taste, 1 cup water, vegetable oil for frying.
Method: Place onion rings in a large bowl of water for 10 minutes; drain and pat the onion rings dry. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and water as per its consistency. Simultaneously heat the oil in a pan. Dip the onion rings in thick flour mixture one by one, and deep fry the same till its golden brown. Serve with ketchup or chutney.
Recipe by Chef Ajay Chamoli, Maquina.
Baked Onions with rosemary and cream
Ingredients: 6 large unpeeled onions, 2 cups boneless chicken stock, 4 tbsp extra virgin olive oil, salt, freshly-ground black pepper, rosemary leaves, 5 tbsp cream.
Method: Preheat the oven to 425 degree. Slice onions from bottom and top, then slice in half crosswise. Arrange onions skin side down (cut side up) in a baking dish. Pour chicken stock over the onions in a baking dish. Drizzle oil over the onions, then season with salt and pepper. Scatter rosemary over the onions and into the stock in the baking dish. Transfer the baking dish to the oven and bake until the onions are soft when pierced with the tip of a paring knife. Remove from the oven and pour cream over the onions. Return the dish to the oven and bake for another 20 minutes until pan juices have thickened slightly and the top of the onion has browned.
Recipe by Chef Karan Talwar, Kitchen Kraft Catering Co.
French Onion Soup
Ingredients: 3 large sweet onions (sliced), 1 tbsp olive oil, 1 cup chopped spring onion, 1 tbsp chopped garlic, 1 tsp pepper, 8 cups less sodium beef broth, I cup chick peas, 1 cup minced scallions, 3 slices of toasted bread, 2 cups grated cheese.
Method: Heat oil in a large saucepan over medium-high heat. Add sweet onions and stir for about 6 minutes till golden brown. Add spring onions and garlic and cook for about 2 minutes. Add pepper, chickpeas and beef broth. Cook until the vegetables are tender. Remove from the heat and add chives. Pour the soup in 4 oven safe bowls and top the same lavishly with toasted breads and mounds of grated cheese. Broil it until the cheese melts and begins to become brown. Serve it hot.
Recipe by Chef Harman, Vault Café.
Ingredients: 1 large onion, 500 ml full cream milk, dry fruits such as almonds, raisins and cashew, 1 tsp cardamom powder, sugar ­according to taste, corn flour, 1/2 tbsp ghee (clarified butter).
Method: Peel the onion and chop it very finely. Rinse it in water to remove the pungent flavour of the onion and later blanch it in water. Make an almond paste and mix it with cardamom powder. In a heavy bottomed pan, add the ghee and sauté the onion till they become translucent. Pour milk over it and let it simmer for a few minutes. Stir in the sugar into this mixture. Add the almond paste and boil till the milk thickens. Garnish with cashew and raisins.
Recipe by Chef Manoj Upadhyay, Pure Punjab.