Homemade beer battered onion rings that are easy to prepare and taste so much nicer than the bought ones.
An essential kitchen vegetable, onions are arguably the world’s most widely used ingredient. They vary in shape and colour from flattish brown to round pale bulbs but share a common structure, with a papery outer skin and protecting inner layers of pale, crisp flesh. From creamy dips to flavourful soups and crispy onion rings, Whether chopped, sliced or caramelised, onions add flavour and spice without many extra calories - our onion recipes offer something for every taste and occasion. Learn to use onions in your cooking!
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Escalivada is a typical preparation of Catalan cuisine that consists of several types of grilled vegetables, such as eggplants, sweet red peppers, red tomatoes, and sweet onions. Once well cooked on the grill, those vegetables are peeled and sliced in strips, the seeds removed, and seasoned with olive oil and salt, and sometimes with garlic as well.
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Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream. It is very popular in Mexico, particularly in the central and southern parts of the country.
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Give yourself an energy boost with this red onion, parsley and preserved lemon salad, so refreshing it’s practically a tonic. Dark, vitamin-laden flat-leaf parsley (Continental parsley) and salty preserved lemons full of sunshine and brighter days chase away the winter blues (and colds) with just a bit of chopping and tossing.
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It’s up to you how hot this salsa will be: you can follow the recipe word for word, or make it milder, by substituting the Aji Amarillo with capsicums. Make it colourful so it is visually appealing and keep the onion crunchy to fully enjoy its texture and awaken all your senses
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Because Brazilians use onions and garlic so much in their foods they have created an onion and garlic base to help them save time. This base, called tempero caseiro in Brazil, is a simple mix of onions, garlic, olive oil, and salt that can be stored in the fridge for up to two weeks.
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This classic Moroccan garnish of caramelised onions and raisins is sweetened with honey and seasoned with aromatic spices of ginger, saffron and cinnamon. It’s popular as a topping for couscous or meat dishes, but you might also like to present it over rice, grilled meats, roasted poultry or even veggies.
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