Raw, grilled, baked, stewed: there is no way in which the onions they can not be cooked. Known since the Egyptians, for their spherical shape and for the concentric rings they were considered a thaumaturgical food and associated with the concept of eternal life.

Used as a base for many recipes, they are rich in potassium, calcium, iron, sodium and fluorine. They have a great diuretic power and are perfect for stimulating the metabolism and as a detoxifier. Here are our suggestions for cooking them.

Caramelized

Choose the Tropea onion for this preparation. Cut it into wedges, place it in a saucepan with a knob of butter and a bay leaf, add a spoonful of brown sugar and cook over a gentle flame until a caramel is formed that will wrap the onion cloves. Remove the bay leaf and serve as a side dish to meats or cheeses.

Soupe a l'oignon

One of the most popular dishes from across the Alps, has also become a recipe known throughout Italy. You prepare a broth with many onions: once ready, it is placed in puddings on the bottom of which you will have placed a slice of toasted homemade bread. Add slices of gruyère cheese, Parmigiano Reggiano, broth with onions and place under the oven grill until the cheese has melted. Serve hot.

Cod with onions

A typical dish from the Veneto region. First you have to prepare a chopped onion, consider one for each diner. Let them stew with oil, a clove and a spoonful of tomato sauce. Separately flour and fry the pieces of cod in extra-virgin olive oil and when they are golden, add them to the onions and serve the fish with the onion garnish.

With marinated anchovies

A fast appetizer to prepare and tasty. Take the anchovies already clean, arrange them on a serving dish, season with oil, juice and orange zest. Garnish with thinly sliced ​​white onion slices and pink peppercorns. Serve with croutons.

Liver with dark onions

For this dish the most indicated onions are those of Tropea. Cut them thin and brown them with a knob of butter over very low heat. Add a tablespoon of balsamic vinegar and cook until the onions are almost melted in a jam. Separately brown the floured slices of liver. When they are ready, add them to the onions and serve.

U testu with onions

Typical dish of the Calabrian tradition, this is also prepared with the Tropea onion. The characteristic of this recipe is that everything is cooked in a terracotta pot, which in the Calabrian dialect is called "u testu". You have to slice a potato, an onion and some tomatoes. Put the vegetables in layers in the pan with a little oil, bread and grated pecorino cheese, oregano, salt and pepper. Bake at 180 degrees for 20 minutes, until the vegetables are browned and served.

Focaccia With Onions

If the smooth focaccia is addictive, the version with onions is for real connoisseurs. Prepare the focaccia according to the recipe below, add the thinly sliced ​​white onion and put in the oven. Perfect alone or accompanied with Tuscan ham.

Onions in omelette

Usually this dish is referred to as an omelette with onions. In this case the quantity of onions used is much greater than the eggs: two against one. Onions, the white variety is the most suitable, should be thinly sliced ​​and browned slowly in a tablespoon of oil. When they are golden, add the eggs, beat the mixture with the fork until the eggs are scrambled, add salt and serve.

Baked onions

The concept is that of confit tomatoes: a slow cooking at low temperatures. Put the borettane onions cut horizontally on a baking sheet covered with baking paper. Season with a little oil, salt and a pinch of sugar and cook at 100 degrees for about three hours. You can not do without it anymore.

Onion soufflé in cream

Chop the onion cooked in the oven with the knife. Prepare a béchamel sauce and add two egg yolks. Mix well, add the sliced ​​onions and the sweet provola cut into cubes. Whisk the two egg whites until stiff, add them to the mixture, add salt and fill the buttered soufflé molds for three quarters. Bake and cook for 10 minutes at 180 degrees. Serve with a cream made of liquid cream combined with nutmeg and salt and let it shrink over high heat for a few minutes.

Other Recipes you can read:

• Onion water: what it is for and how to prepare ..

  There is never a shortage of onion at home: it is used raw and cooked, in sautés, in salads, to prepare omelettes, savory pies and also for onion water. ..

• Onion pie – ‘s recipe – Italian cuisine reinvented by ..

  First, peel the onions and cut them into thin slices. Melt the butter in a saucepan, add the onions and leave them to fry gently, adding a little water if ..

• Fugazzeta recipe, an Italian-Argentine recipe – Italian cuisine reinvented by ..

  There fugazzeta was baked for the first time in Buenos Aires in 1900 in the popular neighborhood of La Boca by the baker Juan Agustín Banchero, son of Genoese ..