The red onion for the garden is a bit like the rose for the garden, a queen.
A queen because she is beautiful, leafing through it is a joy, both for the view and for the palate, especially when it is offered at the table in tasty and appetizing recipes.
Healthy and genuine, the onion is rich in minerals, a natural antiseptic, diuretic, laxative, purifying, antirheumatic and even ... a natural aphrodisiac !
Red onions in particular, rich in flavonoids, should be eaten raw, because they help to aid the digestive process . Let's see how to prepare them together.
Long red onion salad from Florence, feta and beans
Ingredients for 2 people :
> a pack of red beans,
> a couple of tomatoes,
> basil,
> a pack of feta or similar cheese,
> 3 long red Florence onions,
> salt, pepper, balsamic vinegar
Preparation : thinly slice the red onion and place it in a large bowl together with the diced tomatoes, the feta cubes, the fresh basil leaves and the seasoning.
Mix well and serve this excellent fresh and delicious single dish ; if you wish, you can also add fresh songino or ricola instead of basil.
Baked Breme onion
Ingredients for 2/3 people :
> 4 large Breme onions,
> extra virgin olive oil,
> salt, pepper
Preparation : cut the red onions horizontally into two, if they are really large even in three slices. Place them on the oven plate covered with baking paper. Drizzle with oil, salt and pepper, bake at 180 ° C for about 20 minutes, or until golden on the surface.
A simple but perfect recipe to fully savor the unique and delicious taste of this vegetable, to accompany a simple second course, focaccia or fresh homemade bread.
Red onion jam and raisins
Ingredients for a bowl of jam :
> 4/5 large red Tropea onions,
> 400 grams of whole cane sugar,
> a cinnamon stick,
> a pair of jag of nails,
> 50 grams of sultanas,
> little white wine,
> balsamic vinegar,
> 10 grams of salt, pepper
Preparation : clean and finely chop the onions, place them in a large bowl together with all the other ingredients listed, except wine and vinegar and leave to rest covered for about an hour. Then transfer everything into a saucepan, stirring and blending with a little dry white wine and a couple of tablespoons of balsamic vinegar.
Bring to a boil, then lower the heat to low and cook for about an hour, stirring occasionally. Eliminate the cloves and cinnamon: your red onion jam, once cold, will be ready to accompany fresh and seasoned cheeses .
Curiosity : According to Chinese medicine, onion is just a healing food that can be consumed daily, even as a decoction.
For winter try these recipes with onion
