Transcription
I'm not frying onions anymore. Very few people know this trick. Quick, easy, and so delicious. And it's just plain onion. Yes, you heard that right. Take two onions.
Cut off a side so the onion stands steady on the cutting board. Nothing complicated. Even a beginner in the kitchen can do it. Stick two skewers right into the onion. Why? You'll see in a moment. This is a real hack for perfect cutting. Make cuts, but not all the way through. The skewers won't let the knife cut the onion completely.
Write in the comments where you are watching from. I'm genuinely curious where my dear viewers live. Carefully, no rush. The onion won't make you cry because we're working fast. And if your eyes do sting, here's a secret. Keep a damp towel nearby.
Do you know what's good about onions? They're a natural antibiotic, my friends. They help with blood pressure, clean your blood vessels. So, this recipe is not just tasty, but healthy, too.
If you're new to the channel, please subscribe and hit like. That way you won't lose this recipe, and it'll make me happy. We'll get two beautiful onion flowers. Very impressive, right? Your guests will be amazed.
Dip the onion into boiling water for just a few seconds. Don't overdo it. 5 to 7 seconds. That's it. Then, immediately transfer to ice water. A contrast shower for the onion. It will become softer, but still stay crispy after baking. Leave it there for 15 minutes.
While the onion is soaking, let's prepare the breading. Take 1 cup of flour. You can use wheat or oat flour, whatever you prefer. Oat flour is better for digestion, you know. Coat the onion in flour on all sides. Gently open the petals with your fingers so the flour gets everywhere.
Now, tell me honestly, how many points out of 10 would you give this recipe before even trying it? You can write right now, and later we'll check if you guessed right.
You know, my grandmother always said, "A good housewife can turn an onion into candy." I used to laugh, but now I understand. She was right. Looking at this recipe, I remember her. She loved baking everything instead of frying. She used to say, "Frying is unhealthy, but baking is a pleasure." Do you agree with this? Let me know in the comments.
Now, the eggs. Crack two eggs into a bowl. You can add of nutmeg for a warm aromatic flavor. My mom always did that. Add salt. Don't overdo it, friends, especially for those with high blood pressure. Better to under salt than over salt. Black pepper to taste. If you don't like spicy, you can skip it.
Mix well with a fork. Not a mixer, just by hand. It's gentler, and the eggs won't turn into foam. When my husband sees me scramble eggs with a fork, he says, "You're like the Stone Age." And I reply, "No extra dishes, and I'm working my muscles." He doesn't like it, but the eggs turn out great.
Dip our onion into the egg mixture, generously, on all sides. The petals should be well soaked. Let any excess drip off for a few seconds. Otherwise, the breading might get too heavy.
If you have time, you can repeat the egg and breading steps twice for an extra thick crust. My husband loves it that way. Just be gentle when handling the onion, so the petals don't break off. And remember, even if a few petals come loose, don't worry. They will still be deliciously crispy, like little onion chips.
Now, the best part, the breading. My mouth waters just thinking about it. Small piece of Parmesan cheese. Don't skimp on the cheese, my friends. Grate it on a fine grater. Parmesan gives an incredible aroma and crust. Cheese is calcium. My daughter is a teenager. Her knees sometimes crack. The doctor said, "More cheese and cottage cheese." So, Parmesan is not only delicious, but also good for the joints.
Add the grated Parmesan to the breadcrumbs and mix. Simple and quick. If you don't have Parmesan, no problem. Take any hard cheese. The older, the tastier. And if you have no cheese at all, you can do without it. It will still be crunchy. But, I promise you that first time you try it with Parmesan, you will never want to skip it again.
And a little tip for me, keep the cheese rind in the freezer and throw it into soups or stews for incredible flavor. Dried garlic, add to taste. I like a bit more. Red paprika, it gives a nice color and a light sweetness. Basil, dried or fresh, but dried is easier to store.
If you can't have garlic, don't add it. Instead of basil, you can use oregano or herbs de Provence. Experiment, friends. Cooking isn't chemistry. It's all by eye and to your heart's content.
Coat the onion in the breadcrumb mixture. Open the petals like a flower, so the breading gets into every little gap. Use your fingers to gently separate each layer. It takes a little patience, but the result is worth it. If some spots look dry, simply press a bit more breadcrumbs onto them. Don't rush this step, my friends. A well-coated onion means perfect crunch in every bite.
And here is a secret. If you want an extra golden color, add a pinch of turmeric to the breadcrumbs next time.
You know, I first saw this recipe about 15 years ago in some magazine. I cut out the page and kept it in the cookbook my mom gave me. When I made this onion for the first time, my husband said, "Why didn't you make this before?" The kids ate everything in 5 minutes. Since then, it's been our family weekend dish.
Friends, if you like such simple and heartfelt recipes, please hit like. It really helps the channel. And subscribe if you haven't yet.
Here's another funny memory. One time my brother came over for dinner and he hates onions with a passion. Always has since he was a kid. He saw these golden crispy onions on the table and asked, "What is that? Some kind of chicken?" I just smiled and said, "Try it first, then ask." He took a big bite, chewed for a second, and his face changed completely. "This is delicious. Give me more." When I told him it was onion, he didn't believe me for 5 minutes. Now he calls me every week and says, "When are you making those liar onions again?" Because he says I lied to him, but in a good way. So, even the biggest onion hater in my family became a fan. That is the real magic of this recipe.
What I love most about this recipe is how simple and forgiving it is. The first time I made it, I forgot to add salt to the breading and they still came out delicious. Another time I ran out of breadcrumbs and used crushed crackers instead. Honestly, no one could tell the difference.
Put them in the oven for 20 minutes at 200° C, 400° F.
While the onion is baking, let's make the sauce. You can of course have it without sauce. The onion is tasty on its own. But with the sauce, it's heaven and earth. Trust me, I won't let you down.
Take one avocado, soft, ripe. How to check? Press it with your finger. If it gives slightly, it's ready. Avocado is packed with vitamins, friends. Especially for women over 40. Healthy fats for skin, hair, joints. My friend says that after she started eating avocado every day, her knees stopped hurting. I don't know if it's true, but one thing's for sure. It's tasty and healthy.
Peel and cut into pieces. Discard the pit and the skin. If your avocado is still a little firm, don't worry. Just mash it well and add an extra squeeze of lime. The acid will help soften the texture. Sometimes I buy a few avocados when they are on sale and leave them on the counter to ripen slowly.
And here's a quick tip. Keep the pit and put it back into the guacamole if you are not serving right away. It really helps keep it from turning brown.
Mash with a fork until pureed. You don't need a blender. It's more interesting this way with small chunks left. I like to leave a few small pieces because finding a little chunk of avocado in the sauce is such a nice surprise. It gives the sauce more character, you know? My kids actually prefer it with chunks. They say it feels more homemade that way. And honestly, using a fork means one less thing to wash and I am all for that on a busy day.
Add salt to taste. Add pepper. My husband always says, "You put pepper in everything." And I can't help it. My hands just reach for it. I got it from my mom. She peppered everything, even compote. I'm joking, of course. But in savory dishes, definitely.
Juice of half a lime. If you don't have lime, use lemon. Almost no difference. Lime is just a bit milder. If you don't have avocado, you can make a sauce from sour cream with garlic and herbs. Also very tasty. Or just plain Greek yogurt. But avocado is my love, I tell you honestly.
And here's another idea for you. Add a small spoonful of mayonnaise to the avocado sauce if you want it creamier. My mother-in-law does that and her version is always so smooth and rich. You can also throw in some fresh dill or parsley, depending on what you have growing on your windowsill.
Half a mango. ripe, sweet. Don't take a green one, it will be sour. Do you like mango? I didn't used to like it until I tried it in warm countries. They are like sunshine there, sweet, juicy. Write in the comments, have you tried mango? And where was your first time?
I cut it as I show in the video. You need to know how to handle mango. Inside, there's a large flat pit, so cut along the pit on both sides. You get two halves, then cube it. Simple, when you know how.
Blend the mango until smooth, using an immersion blender, or just a fork if the mango is soft. Mango is vitamin C and beta-carotene. Good for eyesight and immunity. So, it's not just tasty, but also medicinal.
Add the mango puree to the avocado. Mix. The sauce becomes a soft orange color and sweet and creamy. If you like it spicy, add a small piece of chili or a drop of Tabasco. My husband loves spicy sauce. I'm not a big fan, so I make it neutral, and he adds it to his own portion.
Finely chop the cilantro or parsley. You can use either, but they pair well with mango and avocado. If you are not a fan of cilantro, do not worry. Parsley works beautifully and gives a fresher, milder taste. Some of my viewers even use green onion tops instead, and they say it is just as delicious.
Look at this color, friends. Isn't it beautiful? You can spread the sauce on bread, serve it with meat, with fish. The delicious sauce is ready. Leave it alone until the onion comes out.
Our onion is ready. Take out the baking sheet. What an aroma, my friends. Garlic, cheese, onion, the whole kitchen smells. The neighbors are probably already licking their lips. Crispy and delicious. The crust is golden, and inside, soft, sweet onion.
My whole family loves this dish. Even the youngest, who can't stand onions, eats two of these flowers and asks for more. Can you imagine? Onion and a child asks for seconds. It's magic, I tell you.
My dear friends, cook with pleasure. Don't be afraid to experiment. If something goes wrong, it's okay. It will turn out better next time. I didn't learn right away, either. The most important thing is to cook with love.
If you liked it, please hit the thanks button under the video. It really supports the channel. And subscribe so you don't miss new recipes. Kisses, hugs. See you next time. Bon appetit.