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Chefs emphasize that even a small part of the onion changes the flavor of the product, gives it a burst of acidity and pungent smell. However, for many of us it is difficult to imagine that onions can be not only a spicy vegetable for common dishes, but also a key ingredient in the product.
According to Vaida Budrienė, communication manager for retail chain Iki, this year’s sales data shows that onions are an increasingly popular product in the vegetable range.
“If we compare the first half of this year with last year, there is a trend that more and more onions are bought. During the quarantine period, it was even one of the top 5 best-selling items. We assume that such popularity was determined by the fact that most people started working remotely, much more often cooking at home, and onions, which is no secret, are used in practically all dishes ” says V. Budrienė.
According to the representative, although customers can choose between sweet, white, pink and shallot onions in chain stores, the most popular are still yellow onions.
“Furthermore, we note that not only the variety but also the Lithuanian origin of the onions is important to buyers. Although we also import these vegetables from other countries: Poland, Holland, Egypt, Spain and Ukraine, Lithuanian products are still the most demanded. This trend is not surprising: local origins are associated with freshness and high quality for Lithuanians, ”he says in a press release.
Source of useful materials
According to Vilma Juodkazienė, a food expert from the aforementioned retail chain, as written in popular literature, onions not only help absorb nutrients, lower blood pressure or kill bacteria, their use in dishes also improves mood.
“It would be difficult to list all the benefits of onions, because there are so many of them. Also, they can be used practically anywhere in the kitchen, and the amount added can be easily adapted to eating habits. The versatility of the product is necessary for to be able to include it often in the diet, and onions really have this property, ”says V. Juodkazienė.
The food expert notes that despite the established habit that onions are a vegetable spice in products, it can be used much more universally.
“Many people would be surprised to taste dishes where the main ingredient is onions. I can assure you that they are not only healthy, but they also have new flavors. So I suggest you try it right away and give it a try; you will realize that this vegetable, which has been used in dishes for a long time, can offer much more than you thought until now ”, says food expert” Iki “.
The food connoisseur suggests trying 3 courses with a star onion.
Onion pie with cheese
Will need: 1 kg of onions; 0.5 kg of puff pastry without yeast; 250 g of fermented cheese; 4 eggs; 4 v. š. sour cream; 1 pc. bouillon cube Dill; Parsley; Salt pepper.
Preparation
Peel the onions and cut them into thin halves. Cook over low heat in the skillet for about 20 minutes until soft. In a bowl beat the eggs, add the sour cream, salt, pepper, dill and parsley. Add the fried onions and the grated fermented cheese. Mix everything together. Place the baking dish with a portion of the thawed dough and distribute the dough. Place the rest of the dough on top of the cake. Bake at 190 degrees for about 40 minutes.
Onion soup
Will need: 1 kg of onions; 250 g of butter; 200 g of fermented cheese; Salt pepper.
Preparation
Cut the onions in half and melt the butter in a saucepan. Add the onions and simmer for about 30 minutes. Season with pepper and salt to taste. Pour the boiling onions in 1 liter of water and heat. Cook for 20 minutes. Season the soup with fermented cheese.
Onion jam
Will need: 2 kg of onions; 200 g of sugar; 100 ml of vinegar; 60 ml of olive oil; 2 pcs. oranges 3 cloves of garlic; Salt pepper.
Preparation
Cut the peeled onions into strips. Put them in a frying pan heated in oil. Bake for about 20 minutes, stirring constantly. Chop the garlic and fry for another 15 minutes. Add the sugar, salt, pepper, vinegar and the juice squeezed from the oranges. After stirring, heat over low heat until no liquid remains (may take up to 2 hours). Put the hot onions in jars, just put the lids on, but don’t screw them on. Place a towel in the bottom of the pot and place the jars on it. Fill the pot with water to cover the jars halfway. After boiling the pot, heat for 15-20 minutes. Close the jars well and let cool, covering with a warm blanket.
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