Store onions in a cool, dry place. Consider chopping and freezing them for an extended time. Although freezing can change their texture, making them softer, they are still excellent in cooked dishes.
They form the backbone of recipes worldwide, from French onion soup to Indian biryani. They are also a chef's best friend and offer a range of flavors from sweet to sharp. They are the simplest ingredients that turn into culinary masterpieces. They are low-calorie vegetables, rich in vitamins, minerals, and antioxidants.
Easy Onion and Tomato Pasta Recipe
Serves: 6-8
Ingredients:
• 2 tablespoons olive oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 2 cans (14 oz each) diced tomatoes, undrained
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano (optional)
• 1 teaspoon dried basil
• 1 pound pasta (e.g., spaghetti or penne)
• Grated Parmesan cheese (optional)
• Fresh basil leaves for garnish (optional)
Instructions:
1. Prepare the Pasta:
In a large pot, boil water. Add a pinch of salt and the pasta. Cook according to package instructions. Drain and set aside.
2. Cook the Onions:
While the pasta cooks, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until the onions are translucent and soft, about 5 minutes. Add the diced tomatoes, salt, pepper, oregano, and basil. Stir well to combine. Simmer the sauce for about 10 minutes, until it thickens slightly.
3. Combine Pasta and Sauce:
Add the cooked pasta to the skillet with the tomato sauce. Toss well. If the sauce is too thick, add a little pasta water to reach your desired consistency.
4. Serve:
Serve the pasta hot. Optionally, garnish with grated Parmesan cheese and fresh basil leaves.
Notes:
This recipe is very adaptable. Feel free to add other vegetables such as bell peppers or zucchini, to the sauce.
For a protein boost, consider adding cooked chicken, beef, or plant-based protein options.
Whole wheat pasta can be used as a healthier option.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop, adding a little water to loosen the sauce if necessary.
Ravioli Lasagna Recipe
Ingredients:
· 10-ounce frozen ravioli
· 1 pound ground beef
· 24-ounce jar of your favorite spaghetti sauce
· 1 cup mozzarella cheese, shredded (alternatively, you can also use Ricotta, Parmesan, or Monterey Jack)
· 1 yellow onion, diced
Instructions:
1. Spray the inside of a slow cooker with non-stick cooking spray.
2. In a large skillet, brown the ground beef over medium heat. Drain the fat if desired.
3. Add the diced onion to the skillet and cook for 3 to 5 minutes until the onions are soft and translucent.
4. Place about a third of the spaghetti sauce in the bottom of the slow cooker.
5. Add half of the frozen ravioli in an even layer on top of the sauce.
6. Top with half of the browned meat and onion mixture and half of the remaining sauce.
7. Repeat the layering with the remaining ravioli, meat, and sauce.
8. Finish by sprinkling the shredded cheese on top.
9. Cover and cook on low for 2 1/2 to 3 hours.
Variations:
Do not thaw the ravioli before adding to the slow cooker.
For a meatier lasagna, consider adding Italian sausage or frozen meatballs along with the ground beef.
If you prefer a more tomato-based sauce, crushed tomatoes can replace spaghetti sauce. For extra flavor, consider using RO-TEL tomatoes with garlic and onion.
Chicken Noodle Soup Recipe
Ingredients:
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 cloves garlic, minced
• 8 cups chicken broth or vegetable broth
• 2 chicken breasts
• 2 bay leaves (optional)
• 1/2 teaspoon dried thyme (optional)
• Salt and pepper, to taste
• 2 cups egg noodles
• Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Vegetables:
• Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are slightly softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
2. Cook the Soup:
• Pour the chicken broth into the pot. Add the chicken breasts, bay leaves, dried thyme, salt, and pepper.
• Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20 minutes, or until the chicken is cooked through.
3. Shred the Chicken:
• Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
4. Add the Noodles:
• Increase the heat to medium-high and bring the soup to a gentle boil. Add the egg noodles and cook according to the package instructions, usually about 6-8 minutes.
5. Final Touches:
• Taste the soup and adjust the seasoning with more salt and pepper, if needed. Remove the bay leaves.
6. Serve:
• Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!
Tips:
• Vegetables: Stick to the basics with onions, celery, and carrots. Alternatively, if you prefer simplicity, using just onions works well too. There's no need to pre-cook them in oil; you can add them directly to the soup as it cooks.
• Chicken: Opt for bone-in chicken pieces to enhance the soup's flavor, or make use of leftover rotisserie chicken for convenience. Instead of simmering the bones for broth, you can simplify the process by using pre-made chicken broth and adding shredded rotisserie chicken towards the end of cooking.
• Herbs and Spices: Tailor the seasoning to your taste preferences. If certain herbs or spices don't appeal to you, feel free to omit them entirely.
• Chicken Broth: Adjust the soup’s consistency to your liking. If you find the broth too thick, feel free to thin it out with water until you reach your desired thickness.
Onion in Every Meal: Ideas for Breakfast, Lunch, and Dinner
Breakfast: Savory Onion and Cheese Frittata
Ingredients:
• 6 eggs
• 1 medium onion, finely chopped
• 1 cup shredded cheese (cheddar or your choice)
• 1/4 cup milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: bell peppers, mushrooms, spinach for added vegetables
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, whisk together eggs, milk, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat. Sauté the onions (and any other vegetables you're using) until softened.
4. Pour the egg mixture over the sautéed onions in the skillet. Sprinkle shredded cheese on top.
5. Let it cook without stirring for about 2 minutes, then transfer the skillet to the oven.
6. Bake for 10-15 minutes, or until the frittata is set and the cheese is melted and slightly golden.
7. Serve warm with a side of whole-grain toast or fresh fruit.
Lunch: Caramelized Onion and Roast Beef Sandwich
Ingredients:
• 2 large onions, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Slices of roast beef
• Whole grain bread or your choice of bread
• Arugula or lettuce
• Mustard or horseradish sauce, as desired
Instructions:
1. Heat olive oil in a pan over medium heat. Add sliced onions, salt, and pepper, cooking until onions are soft.
2. Reduce the heat to low and continue cooking, stirring occasionally until the onions are deeply caramelized. Add balsamic vinegar in the last few minutes of cooking.
3. Assemble the sandwich with layers of caramelized onions, roast beef, arugula, and your choice of sauce between slices of bread.
4. Serve with a side of mixed greens or your favorite soup.
Dinner: Easy Onion Fried Rice
Ingredients:
• 1 cup cooked rice (preferably leftover rice)
• 1/2 cup chopped onions
• 1/2 cup mixed vegetables (carrots, peas, corn)
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Green onions for garnish
Instructions:
1. Heat the oil in a large pan over medium heat. Add the chopped onions and sauté until translucent.
2. Add the mixed vegetables and cook until they're soft.
3. Push the vegetables to one side of the pan, and pour the beaten eggs on the other side. Scramble the eggs until fully cooked.
4. Add the rice to the pan, breaking up any clumps. Stir everything together.
5. Pour the soy sauce over the rice and mix well. Season with salt and pepper.
6. Serve hot, garnished with chopped green onions.
