Stuffed onions

Stuffed onions are a rather original and unusual dish, which will certainly amaze and delight all guests. It is prepared quickly enough, but it turns out incredibly juicy and tasty. We will tell you how to properly stuff a onion.

The recipe for stuffed onions

Ingredients:

• bulb - 5 pcs .;
• vegetable oil - 30 ml;
• minced turkey - 250 g;
• egg - 1 piece;
• oyster mushrooms - 150 g;
• white dry wine - 30 ml;
• soy sauce - 100 ml;
• potato starch - 10 g.

Preparation

We clean the bulb and gently remove the middle from it. To do this, the bottom part is cut slightly so that the vegetable is stable, but the juice does not flow out. From above cut about half the bulb and cut out the middle so that there are only 2 outer layers of onions. Oyster mushrooms are well washed and melenko chopped. Then we pour the mushrooms into a frying pan with oil and pass until golden and completely evaporate the liquid. To the fried mushrooms, add turkey stuffing, pour in soy sauce and white wine. Thoroughly mix, remove from heat and cool. Then we introduce a raw egg and gently whip the mass with a whisk. In each bulb, pour a little starch, and then fill the workpieces with a warm filling. Transfer the stuffed onions to a baking tray and bake in the oven for about 30 minutes at 180 degrees. Finished onions, stuffed with mushrooms, watered with soy sauce and served to the table.

Meat Stuffed Onion

Ingredients:

• ground beef - 400 g;
• bulb - 5 pcs .;
• vegetable oil - 4 tbsp. spoons;
• water - 1 item;
• rice - 0.5 tbsp.

For sauce:

• bulb - 1 piece;
• puree tomato - 3 tbsp. spoons;
• spice;
• carrots - 1 pc.

Preparation

The onion is cleaned, melenko shiny and poured into the ready ground beef. Season the mixture with spices to taste and mix thoroughly. Rice pre-cook until ready, discarded in a colander, and then spread out to the meat. At the bulbs cut the bottoms, clean and boil in slightly salted water. Then we disassemble carefully on individual shells and fill them with minced meat. We cook the dish for a couple in a multivarquet or in a sauce. For its preparation, the onion is processed, cut into half rings, and the carrots are cleaned and cut into strips. In the brazier we pour a little oil, lay out the vegetables and pass them until soft. Then we put tomato puree, pour in water, add salt and pepper to taste. After that, carefully put the stuffed bulbs in sauce and simmer on the weakest fire under the lid for 35-40 minutes.