What happens if you fry red onion instead of white and is it possible to do this

There are situations when, when preparing a dish, you have to select a replacement for products. They began to stew meat for lunch, but there was no white onion at hand, only purple.

The question arises - is it possible to fry red onions? From the article you will learn: is it worth using sweet salad onions in hot dishes, with what products it is combined and what to cook from it.

Chemical composition and nutritional value of red onions

Red onions owe their hue to glycosides - quercetin and other flavonoids. These plant substances are characterized by antioxidant and bactericidal action.

The product contains a lot of ascorbic acid, B vitamins, sulfur and chromium. These components make it a valuable product for the prevention of diseases of the heart, blood vessels, liver, genitourinary system, endocrine system.

Red onions are often called "Crimean" or "Yalta”, However this variety includes many other varieties with varying degrees of pungency, bitterness and sweetness.

Phytoncides and essential oils contained in red onions kill fungi, viruses and bacteria, improve appetite, speed up metabolism.

The table shows the chemical composition of red onions (per 100 g).

Nutritional value of the product per 100 g:

• calorie content - 32 kcal;
• proteins - 0.8 g;
• fats - 0 g;
• carbohydrates - 7.6 g;
• fiber - 0.9 g;
• water - 91.24 g.

Is it possible to fry red onions and what to cook with

Red onion suitable for frying in vegetable oil, like ordinary onions. However, culinary experts consider this use of the product wasteful, given the high cost of red onions compared to white in yellow hulls.

It is important to remember that during heat treatment, onions lose more than half of the ascorbic acid it contains. Folic acid, calcium and magnesium are also reduced. To get full set of nutrients, purple onions are preferably eaten raw.

For the preparation of transparent soups and broths, it is not advisable to use this product, so as not to spoil the appearance of the dish. The vegetable is best paired with fresh tomatoes or tomato paste in borscht, purple bean and lentil soups.

In Mediterranean and Middle Eastern cuisine, red onions are caramelized. To do this, sprinkle it with granulated sugar and simmer for a long time in olive or butter. Then onions are used as a component of thick soups, pie fillings, and various sauces.

Council. Chop the onion into thick rings, drizzle with vegetable oil and grill. This appetizer will be a harmonious addition to meat cooked over charcoal.

With potatoes

Red onions give potatoes a special taste and aroma: when fried, they become sweet, like sugar. When preparing such a side dish, it is important to consider the cooking time of each ingredient. Onions cook much faster than potatoes, so they put them in the pan 5-7 minutes before the end of cooking.

Boiled potatoes can be seasoned by frying their red onions with a little garlic. To do this, simmer the onion slices of the onion in butter for 2-3 minutes, add garlic chopped in any way and season the potatoes. Sprinkle with fresh dill or parsley on top.

With meat

In order to cook roast pork, veal, it is important to consider the cooking time of the food. First, the prepared meat is put in the pan, browned over high heat, then simmered under a lid for 10-20 minutes, depending on the type, put chopped onion and fried until the dish is ready.

When cooking liver and chicken, first lay the onion, fry for 2-3 minutes, then add the main ingredient. This is due to the speed of cooking chicken and liver.

With mushrooms

Champignons and oyster mushrooms are cooked simultaneously with onions. Due to their denser structure, forest mushrooms are fried separately. Prepared onions are placed 10 minutes before the end of frying.

Council. Place the mushrooms in a small layer in a skillet, cook over high heat, and add salt at the end of cooking to get a fried stew. Mushrooms, especially champignons, release a lot of liquid during heat treatment, and salt enhances the release of juices.

With seafood

When cooking squid, mussels, shrimp and other seafood, first fry finely chopped onions for 1-2 minutes, then add the rest of the ingredients. All dishes are cooked over high heat for no longer than 10 minutes, otherwise the seafood will become tough.

With eggs

Fried eggs with tomatoes and onions are loved and cooked by many housewives. No special culinary skills are required here. It is enough to chop the red onion into rings, lightly fry in butter, add the chopped tomatoes and beat in the eggs.

Taste differences between fried red and white onions

Most people don't feel the difference in taste between fried red onions and regular onions. However, purple becomes sweeter after frying. The visible differences relate to the appearance - Yalta onion takes on a brown or brown tint. To hide the unattractive color, sautéed onions can be mixed with tomato sauce. This is a great solution both in taste and in appearance.

White onions are more commonly used for frying. It retains its structure, loses its pungency and bitterness, acquiring a sweetish taste. The vegetable is suitable for preparing crispy beer snacks; it becomes crispy when fried over an intense heat. The most famous snack for the intoxicating drink is onion rings in batter.

If you don't have a white onion at hand, you can replace it with a red one. It is suitable for preparing many dishes, dressing for borscht and soups, warm salads.

Dishes with red onions

Red or purple onions are added to many hot or cold dishes. Sauces with it acquire a pleasant sweetish aftertaste, and in fresh salads it crunches pleasantly.

Nectarine and tomato ketchup

This sauce turns out to be tasty, sweet-spicy and slightly spicy.

Ingredients:

• nectarines - 5 pcs.;
• tomatoes - 5 pcs.;
• red onion - 1 pc.;
• garlic - 5 cloves;
• ginger - a piece the size of a thumb;
• cane sugar - 100 g;
• apple cider vinegar - 100 ml;
• tomato paste - 1 tbsp. l .;
• bay leaf - 1 pc .;
• chili pepper - 1 pc .;
• cardamom - 2 boxes;
• coriander beans - 1 tsp;
• salt - 1 tsp.

Preparation:

1. Grind coriander, cardamom and lavrushka in a mortar. Major factions should remain.
2. Put the spices in a saucepan, pour in the vinegar and add sugar. Cook over medium heat until sugar dissolves.
3. Cut tomatoes and nectarines into large pieces, put in a saucepan.
4. Chop chili and garlic, chop the onion into small cubes, put in a saucepan and add the pasta.
5. Bring to a boil and cook over low heat for 15-20 minutes, stirring the ingredients.
6. Rub the mixture through a sieve or puree with a blender. Pour into a saucepan and cook for another 15 minutes.
7. Pour hot sauce into clean 250 g jars and cork. After cooling, store in the refrigerator.

Chickpea salad

This recipe makes a delicious and satisfying salad. It is good both as a side dish for meat and as an independent dish.

Ingredients:

• boiled chickpeas - 300 g;
• pitted olives - 100 g;
• Crimean onion - 1 pc.;
• tomatoes - 1 pc.;
• parsley or cilantro - 1 bunch;
• lemon juice - 1 tbsp l .;
• olive oil - 2 tablespoons l .;
• salt, pepper - to taste.

Preparation:

1. Put boiled chickpeas in a deep bowl, add finely chopped onion and herbs.
2. Cut olives into slices, tomatoes into slices. Add the ingredients to the chickpeas.
3. Season salad with olive oil, lemon juice, salt and pepper. Let it brew for 20 minutes.

Chicken fillet with lemongrass

The subtle and pleasant scent of lemongrass herb sets off the tender chicken fillet, while lime adds refreshing citrus notes.

Ingredients:

• chicken fillet - 300 g;
• red flat onion - 1 pc .;
• lemongrass - 2 stems;
• garlic - 3 cloves;
• lime - 3 pcs.;
• soy sauce - 3 tbsp. l .;
• cane sugar - 1 tbsp. l .;
• ground coriander - 0.5 tsp;
• chili peppers in flakes, salt to taste;
• mint - to taste;
• vegetable oil - 2 tbsp. l.

Preparation:

1. Cut the fillet into small pieces, put in a deep bowl and add the onion, cut into half rings. Add spices, soy sauce, lemongrass.
2. Cut the lime into pieces and add to the bird. Stir and marinate in the cold for 2 hours.
3. Fry the prepared chicken pieces in oil for 5-7 minutes. Put the contents of the marinade in a skillet and simmer, covered with a lid for 15 minutes.
4. Serve with a side dish of rice and sauce.

"Pico de gallo" - Mexican sauce

It is a cold sauce served as a side dish with tacos and fajitos or as a stand-alone snack. The sauce has a refreshing and at the same time spicy taste, is included in the list of unchanging dishes of traditional Mexican cuisine.

Adjust the pungency as you like with fewer peppers. In Mexico, the sauce is combined with heavy cream, sour cream, and black bean paste. These products extinguish the fire in the mouth a little, the severity increases gradually.

Ingredients:

• tomatoes - 3 pcs.;
• purple onions - 2 pcs.;
• sugar - 2 tsp;
• coarse salt - 1 tsp;
• lime juice - 1 tbsp l.
• chili or cayenne, jalapeno, habaniero - 1-2 pcs.;
• Extra Virgin olive oil - 3 tbsp. l .;
• garlic - 2 cloves.

Preparation:

1. Cut the onion into small cubes, transfer to a bowl, add sugar, salt and lime juice. Stir and leave to brew.
2. Finely chop the garlic with a sharp knife and put on the onion.
3. Pour the tomatoes over with boiling water and remove the skin, remove the stalk and cut into small cubes.
4. Finely chop the hot peppers together with the seeds and add to the tomatoes.
5. Combine tomatoes with onions, season with oil, stir and serve.

Conclusion

Are red onions fried? Of course, yes, especially when there was no white onion at hand. When cooked, the product becomes sweet, like caramel, but at the same time changes color from purple to brown or brown.

The product is fried along with potatoes, meat, mushrooms, seafood, observing the rules for placing the ingredients in the pan. Potatoes and red meat take longer to cook, so add onions 5-7 minutes before the meal is ready. Delicate poultry meat, liver, seafood are cooked quickly, so the components are fried almost simultaneously.