Make onion cutlets. Onion cutlets: recipe with semolina. Basic truths

Which we will describe in our article cannot be called a famous or popular dish. However, it is highly valued by summer residents, tourists and those who adhere to strict rules during Lent. Even lovers of meat or fish dishes like the spicy taste of these cutlets.

If there is no meat in your refrigerator, then you don’t have to stop what you’re doing and run to the next store to get it. Try making onion cutlets (recipe) from simple and affordable ingredients.

To prepare a hearty afternoon snack or lunch, you will need the most common ingredients and some free time. Your family will definitely like the taste of the finished dish. And if they don’t know what the cutlets are made from, they will never guess their composition.

Peel and chop five large onions. It is best to do this using a blender (this will release more juice).
In a separate bowl, beat five eggs with a fork, add salt and pepper, add onion and semolina (five tablespoons).
When the semolina absorbs the liquid, mix the products again. You should end up with a mass similar to pancake dough.
Heat a frying pan, place the cutlets on it using a spoon and fry them on both sides.
For the gravy, fry grated carrots, chopped bell peppers and onions separately. After this, add tomato paste, salt and spices diluted in water to the vegetables.
Place the cutlets in a saucepan, pour the gravy over them and simmer with the lid on. It should be borne in mind that the bulk of the liquid will be absorbed by semolina.

The finished dish can be served with fresh vegetable salad or pasta.

Lenten onion cutlets

The peculiarity of this recipe is that we will not use eggs to prepare the dish. But don’t worry - the taste and appearance will not suffer at all. Onion cutlets (recipe without eggs) are prepared as follows:

Six or eight medium onions need to be peeled, cut into strips and scalded with boiling water.
On a fine grater you need to grate one carrot and one large potato.
Squeeze the onion, mix it with vegetables, chopped herbs and two tablespoons of flour.
The cutlet mass should be salted, peppered and mixed with a spoon of vegetable oil.
Onion cutlets are baked like pancakes in a hot frying pan until golden brown.

The finished dish can be served with tomato sauce and vegetable stew.

“Quick” onion cutlets

This dish will not only help save your family budget, but also will not take much time. To diversify a traditional dinner, we suggest you prepare a spicy sauce for the main dish. So, a quick recipe for making onion cutlets with vegetable sauce:

Peel and finely chop four large onions, place the workpiece in a bowl and season with paprika to taste.
Add one egg, four tablespoons of wheat flour and salt to the onion mixture. Instead of flour, you can use semolina - this will make a more tasty and satisfying dish.
Heat a frying pan on the stove, pour a little oil into it and spoon the cutlet mixture onto it. Be very careful when turning the cutlets as they tear or break easily.

The finished dish can be served hot or cold. But in any case, they will be much tastier if you prepare a flavorful gravy for them.

Tomato sauce for onion cutlets

Onion cutlets with potatoes

If you remove eggs from the recipe, you can prepare a wonderful lean dish that will appeal to all members of your family. Cooking onion cutlets (recipe):

Take six large leeks, peel them and cut them into thin slices.
Place the mixture in a saucepan, add hot water, add vegetable oil (three tablespoons) and cook over high heat for several minutes.
Boil three potatoes with skins, cool, peel and mash with a fork. Add to it the squeezed onion, three eggs, a little flour, salt, spices and herbs.
Form balls from the resulting mixture with wet hands, roll them in flour or breadcrumbs and fry until cooked.

There are many recipes for vegetable cutlets, but each of them necessarily includes a connecting link that prevents the dish from falling apart during the cooking process. Usually wheat flour is used for this purpose. But you can take semolina instead - the taste properties will only benefit from this replacement.
Onion cutlets (recipe) are quite fragile and may break or tear during the frying process. To prevent this from happening, simmer them over moderate heat with the lid closed.
Be sure to prepare vegetable sauces for this dish - this will make it more aromatic and attractive in appearance. You can simmer the finished cutlets together with vegetable gravy or serve it separately. In the latter case, those who wish will pour it into the dish themselves according to their desire.

We hope that with the help of the dishes we have given above, you will be able to enrich your treasure trove of favorite recipes.

Onion cutlets with semolina have a place of honor on the holiday table. The rich, spicy taste will appeal to everyone who loves variety in food and culinary experiments. The preparation of the food is characterized by simplicity and the presence of exclusively available ingredients. The end result is very tender, fluffy cutlets.

To make onion cutlets you will need:

onion – 300 g;
semolina – 4 tbsp. l;
ketchup – 1 tbsp. l;
chicken egg – 1 pc.;
chicken egg white – 1 pc.;
vegetable oil – 4 tbsp. l;
salt, pepper - to taste.

How to cook onion cutlets

Peel and rinse the onions. To reduce crying, you need to soak it in cold water for 10 minutes.

It is better to use onions to get a beautiful appearance of the cutlets. If you take red onions, they will darken when fried and make the food unattractive.

Cut the onion as finely as possible. To avoid crying, dip the knife in cold water. We work in front of an open window, away from the heated frying pan.

Place the chopped onion in a deep, spacious bowl and add semolina to it.

Break the chicken egg into a cup. We make sure it is fresh, then put it in a bowl with onions. We also pour in the white from the second chicken egg. Freeze the yolk or use it immediately for other dishes.

Add ketchup. It will give the food an orange tint.

Salt everything and season with ground black pepper.

Mix the components well.

Pour vegetable oil into a frying pan and heat well. Place the cutlets using a tablespoon. Fry the cutlets for 5 minutes over low heat.

Onion cutlets are very easy to make and require very little ingredients. You can eat them with a side dish or just like that.

This is a quick basic recipe where the main ingredient is, of course, onions.

Onion cutlets are a fairly simple, but at the same time delicious dish.

Required components:

three large onions;
favorite spices;
one egg;
three tbsp. l. flour.

Cooking process:

Peel the onion, wash it and chop it very finely.
Beat an egg into it, add flour and selected spices. Onions go very well with ground paprika.
Mix everything thoroughly - you should get something similar to minced meat.
Spoon a small amount of mixture into a hot frying pan and cook until done on both sides.

Cooking option with semolina

You can make onion cutlets with semolina instead of flour. This way it will be even more satisfying, and the taste will not deteriorate at all.

Required Products:

one egg;
300 grams of onion;
4 large spoons of semolina;
spoon of ketchup;
spices that you can find in the bins.

Algorithm for preparing cutlets:

Peel the onion, cut into small cubes and chop in the bowl of a food processor.
Add egg, seasonings, ketchup and semolina to it. Turn on the combine again.
Leave the mixture for about 20 minutes for the semolina to swell.
Scoop the resulting “dough” with a large spoon, place it in a hot frying pan and fry for a few minutes on both sides.

In tomato sauce

If you have never used this recipe, then it is in vain, because onion cutlets in tomato sauce turn out even tastier. And in just a few minutes you get a dish that can be combined with any side dish.

Surprisingly, you can’t feel the onion at all in the onion cutlets.

Required Products:

about 300 grams of onion;
two eggs;
seasonings as desired;
two tablespoons of flour;
one carrot;
four large spoons of tomato paste;
glass of water.

Cooking process:

Chop the onion and mix with the egg, flour and selected spices. Be sure to add black pepper and salt. Ground paprika works well.
We prepare cutlets from the resulting minced meat. Place a small amount into the pan. Cutlets prepared according to any of the proposed recipes should be fried on both sides until a beautiful color appears.
Separately chop the carrots and a little onion, keep the chopped vegetables on the fire until they are soft.
Then add tomato paste to the vegetables, add water, salt, pepper and simmer over low heat for about 5 minutes.
Place the finished cutlets in the sauce and keep them on the stove for about four minutes.

Delicious dish with added mushrooms

You can prepare onion cutlets with any ingredients, but be sure to try the option with the addition of any mushrooms.

Required Products:

half a kilo of onions (choose large heads);
300 g of any mushrooms;
a pair of eggs;
spices to taste;
four spoons of flour.

Cooking process:

Chop the mushrooms, put them in a frying pan and fry. They can be removed from the heat when all the water has evaporated and a golden brown color has formed.
Peel the onion, don’t forget to wash it and cut it into small squares.
Mix it with mushrooms, beat in eggs, add flour and selected seasonings. Mix everything well and we can start frying.
Heat a frying pan with oil and add cutlets with a large spoon. Bring to readiness, frying on both sides for 3-4 minutes.

With oat flakes

You can cook these cutlets with flour, semolina or oatmeal - you won’t taste it at all. But it is better to take instant flakes, since those that need to be boiled will not be able to swell quickly and will be felt in the finished dish.

Only those who have never eaten them don’t like onion cutlets.

Required Products:

about 300 grams of onion;
garlic clove;
spices to your taste;
two eggs;
a glass of oatmeal.

Cooking process:

Pour one glass of hot water into the oatmeal and leave for a while to soften.
We peel the onion, wash it and turn it into small squares. Add finely chopped garlic to it.
When the oatmeal is ready, add it to the onion mixture, beat in the eggs, salt and pepper. If desired, you can use rosemary, paprika or savory. All of them complement the taste of fried onions well.
Using a spoon, form small cutlets from the resulting minced meat and fry them in a hot frying pan for several minutes on each side.

With cabbage

Onion cutlets without meat don’t sound very appetizing, but what happens if you also make them with cabbage? It will turn out to be a delicious dish! It’s so interesting that no one will understand what it’s made from. Plus, the recipe is budget-friendly.

Required Products:

three eggs;
approximately 500 grams of onion;
five tablespoons of flour;
spices as desired;
half a small cabbage;
200 grams of mashed potatoes.

Cooking process:

We wash and chop the cabbage, it is advisable to do this as finely as possible.
We turn the onion into half rings. You can use a food processor, but sometimes this method of chopping causes the onions to become bitter.
Combine cabbage with onions, beat in eggs, add puree, seasonings and flour. Mix everything until smooth. You can also further knead the mass with your hands.
Turn the stove on to medium heat and spoon the onion mince into the pan with a large spoon. Bring to readiness, frying the cutlets on both sides until golden brown.

With canned corn

These cutlets are also very simple to prepare, they do not require a lot of ingredients, and their taste is interesting and unusual. This dish is perfect for dietary nutrition.

Onion cutlets with corn are a great dish for Lent.

Required ingredients for preparation:

approximately 300 grams of onion;
can of canned corn;
any spices you wish;
100 grams of flour.

Cooking process:

Chop the onion. You can use a food processor, but make sure it doesn’t turn out to be a complete mess.
Drain the liquid from the corn, leaving only a little, and add it to the onion. At this stage, add salt, pepper and seasonings that you use.
Add flour. The result should be a fairly sticky mass. If it suddenly turns out very dry, this can be corrected by pouring a little water into the minced vegetables.
Scoop the resulting “dough” with a tablespoon, place it in a well-heated frying pan and cook until done on both sides.

It is better to fry in oil, but if you want to cut down on calories, you can also do it in non-stick cookware.

Ecology of consumption. Food and recipes: Russian Lenten cuisine has a thousand-year history. Ancient recipes from the chef of the Danilov Moscow monastery Oleg Olkhov. Even if you are not fasting, why not make these diet cutlets for dinner?

Russian Lenten cuisine has a thousand-year history.

Ancient recipes from chef Danilov of the Moscow monastery Oleg Olkhov. Even if you're not fasting, why not make these diet cutlets for dinner?

« Many people say that they cannot fast because they have chronic diseases, work too much, and so on. In my opinion, fasting may consist not so much in giving up meat and dairy, but in observing certain restrictions - giving up smoking for a smoker, giving up sweets for a sweet tooth, and giving up TV for those who spend all their time in front of it. And this self-restraint can be the beginning of the path to God“Explains Oleg Olkhov, by the way, a chef with 25 years of experience.

Well, if you have already taken the next step and are trying to correlate your life with the church charter, are preparing Lenten dishes and want to expand your menu, then God himself ordered to prepare these soulful cutlets.

Cabbage cutlets

In Soviet times, according to Ilf and Petrov, vegetarian canteens were very common, since meat was in great short supply, and few could afford it. It was then that a wide “repertoire” of all kinds of vegetable cutlets was developed, which will be very useful to us during Lent.

Ingredients(for 4 servings):

¼ head of white cabbage
1 carrot
1 onion
0.5 tbsp. semolina
0.5 tbsp. water
1 tbsp. breadcrumbs or wheat flour
vegetable oil
salt
ground black pepper

How to cook cabbage cutlets:

1. Wash and peel the vegetables.

2. Chop the cabbage into small strips.

3. Cut the onion into small cubes.

4. Grate the carrots on a fine grater.

5. Fry cabbage, carrots and onions in oil in a thick-bottomed saucepan or deep frying pan.

6. Pour in water and simmer the vegetables until completely softened over low heat, covering the dish with a lid. Add salt and pepper to taste.

7. Gradually add semolina, continuously stirring the vegetables with a whisk (semolina is added for binding so that the cutlets do not fall apart). The resulting mass should be homogeneous.

8. Cool the vegetable mass to room temperature.

9. Form oval-shaped cutlets from the mixture, bread them in breadcrumbs or flour and fry in a frying pan on both sides until golden brown.

In a similar way, you can prepare carrot, beetroot, potato, zucchini or pumpkin cutlets, alone or mixed. To prevent the minced meat from sticking to your hands, moisten them with cold water or grease them with vegetable oil. You can add chopped herbs and spices to the minced vegetables to taste. Vegetable sauces are suitable for vegetable cutlets - from spinach, from canned tomatoes, as well as onion.

Potato zrazy with onions and mushrooms

Zrazy are usually fish filled with onions and eggs. But for fasting without fish, we came up with a special recipe - from everyone’s favorite potatoes and, of course, mushrooms: ordinary products in an unusual combination.

Ingredients (for 4 servings, 8 cutlets):

12 potatoes
6 champignons
1 onion
0.5 tbsp. breadcrumbs
vegetable oil
salt
ground black pepper

How to prepare potato zrazy:

1. Wash the potatoes, peel them, cook until completely softened, drain the water.

2. Salt the potatoes, mash them with a pestle or beat them with a whisk until a homogeneous mass without lumps is formed. You should have very strong and thick mashed potatoes.

3. Peel the onion and cut into small cubes.

4. Wash the champignons and cut into medium cubes.

5. Fry onions and mushrooms in oil, add salt and pepper.

6. When the puree has cooled to such an extent that it does not burn your hands, divide it into 8 equal parts. Knead each part with your hands, roll into a ball, place on a table or plate, sprinkled with a small amount of breadcrumbs.

7. Flatten the puree balls, put one-eighth of the minced meat in the center, fold the edges, form a rectangle or oval, and bread them in breadcrumbs.

8. Fry the zrazy in a frying pan heated with oil until golden brown.

9. You can serve zrazy with spinach sauce or onion sauce.

Onion cutlets

Oleg Olkhov borrowed this recipe from a collection of recipes for Lenten dishes from Athonite monasteries. But I reworked it a little and adapted it to make it convenient to cook in an ordinary home kitchen.

Ingredients (for 4 servings):

6 medium sized onions
0.5 tbsp. wheat flour
3 sprigs of dill
vegetable oil
salt
ground black pepper

How to cook onion cutlets:

1. Cut the onions into very small cubes, place in a colander, pour boiling water over them (this is done to remove excess bitterness from the onions), and let the water drain.

2. Finely chop the dill.

3. Mix chopped onion, dill, salt and pepper in a bowl, stir.

4. Add flour to the resulting mass and mix thoroughly.

5. Form small cutlets from the minced meat, squeezing them very tightly with your hands.

6. Heat oil in a frying pan and carefully fry the cutlets on both sides, trying to do this so that the cutlets do not fall apart.

7. Onion cutlets are good served with vegetable sauce, such as carrots, bell peppers or spinach. published

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Cutlets with semolina and onions: a recipe at home. How to cook cutlets correctly. We use simple and clear step-by-step instructions with photographs.

This is something completely new for the vast majority of domestic housewives. In fact, the dish has existed in the culinary landscape for quite a long time and by now has already earned many admirers for its unusual taste.

This dish contains a huge amount of useful macro- and microelements, which makes it an excellent addition to any lunch or evening meal, and also fits perfectly into the diet of people who carefully monitor their figure and adhere to proper nutrition.

The recipes that we will share today will not cause any difficulties for both an experienced cook and a novice housewife. The main thing is to choose quality products and start cooking in a good mood. And to make it easier for you, all instructions will be accompanied by high-quality photos and videos.

Homemade onion and semolina cutlets - classic recipe

Cooking time: 30 minutes

Number of servings: 11

Energy value

proteins – 4.6 g;
fats – 4.4 g;
carbohydrates – 16.9 g;
calorie content – 125.4 kcal.

Ingredients

onion – 0.75 g;
semolina – 150 g;
garlic – 25 g;
chicken eggs – 3 pcs.;
Refined sunflower oil for frying – 1-2 tbsp;

Step-by-step preparation

Advice: when choosing onions for this dish, be sure to pay attention to several essential features that will help you buy a product of excellent quality. The weight of the bulb is directly proportional to its size - if a large fruit is light, this indicates its spoilage. The husk must be shiny.

Lenten recipe with potatoes

Cooking time: 35 minutes

Number of servings: 10

Energy value

proteins – 4 g;
fats – 3.1 g;
carbohydrates – 26.3 g;
calorie content – 149.1 kcal.

Ingredients

onion – 450 g;
semolina – 225 g;
potatoes – 300 g;
Refined sunflower oil – 50 ml;
soy sauce - to taste;
mixture of peppers - to taste.

Step-by-step preparation

Peel and peel the vegetables, rinse them under a cool running stream and chop them - chop the onion into cubes using a well-sharpened knife, and grate the potatoes on a fine grater.
Combine the prepared ingredients in a suitable container, add the amount of semolina required according to the recipe, pepper and add soy sauce for a brighter and richer taste.
Thoroughly knead the resulting minced vegetable and set it aside for about 15 minutes so that the cereal swells a little and the onions and potatoes release juice.
After a quarter of an hour, form identical small cutlets and fry them for a few minutes on both sides in a hot non-stick frying pan with vegetable oil.

Unusual onion cutlets: recipe with semolina and ketchup

Cooking time: 20 minutes

Number of servings: 8

Energy value

proteins – 4.8 g;
fats – 9 g;
carbohydrates – 20.1 g;
calorie content – 179.8 kcal.

Ingredients

onion – 500 g;
semolina – 165 g;
ketchup – 25 g;
chicken eggs – 2 pcs.;
Refined sunflower oil – 65 ml;
table salt – 10 g;
ground black pepper - to taste.

Step-by-step preparation

Remove the skins from half a kilogram of onions, rinse under a tap with cold water, pat dry with paper towels and, cut into large pieces, chop in the bowl of a blender with an attachment (metal knife).
Add two chicken eggs, 165 g of semolina, 25 g of ketchup, salt and pepper into a container with onions, turn on the blender for a few more seconds to mix all the ingredients and leave them to steep for a third of an hour.
Using a tablespoon, place the minced onion in a heated frying pan with sunflower oil and fry the cutlets on both sides until golden brown over low heat.

Advice: To make the recipe more dietary, you can cook in the oven on a baking sheet lined with parchment paper for baking.

Delicious tomato sauce

Cooking time: 25 minutes

Number of servings: 10

Energy value

proteins – 0.6 g;
fats – 3 g;
carbohydrates – 6.3 g;
calorie content – 54.9 kcal.

Ingredients

tomato paste – 190 g;
water – 600 ml;
onion – 120 g;
carrots – 120 g;
dill – 20 g;
granulated sugar – 30 g;
Refined sunflower oil – 30 ml;
table salt - to taste;
ground black pepper - to taste.

Step-by-step preparation

First of all, carefully peel the vegetables, rinse them under running water along with the herbs and, after drying them a little, chop them - chop the carrots into thin, short strips, cut the onion into half rings, and chop the dill as finely as possible.
Place the above products in a frying pan with heated vegetable oil and saute them for 5 minutes.
At the same time, mix 190 grams of tomato paste with 600 ml of clean filtered water, pour the resulting solution over the frying, add all the spices and mix the future sauce thoroughly. Simmer the dressing over a low flame for about 7 minutes after boiling.
Place the meatballs in a container with tomato sauce and simmer everything together under the lid for another 5 minutes.

The main advantage of semolina cutlets with onions is that they turn out unusually juicy and crispy, with a characteristic sweetish taste of the vegetable. They should be served together with the tomato sauce, slightly cooled (otherwise they will break due to their delicate texture), on a flat serving plate lined with lettuce leaves. Side dishes of cereals or potatoes and light salads of fresh vegetables go perfectly with onion cutlets.

Don't be afraid to experiment, because in cooking, sometimes the most unusual combinations turn into excellent dishes. Bon appetit!