Onion cutlets: recipe with semolina at home

Onion cutlets: recipe with semolina at home

Cutlets made from onions and semolina are something completely new for the vast majority of Russian housewives. In fact, the dish has existed in the culinary landscape for quite a long time and by now has already earned many admirers of its own extraordinary taste.

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

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

Homemade onion and semolina cutlets - traditional recipe

Production 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;
• table salt - to taste;
• ground black pepper - to taste.

Step-by-step production

1. First process the main ingredient - onions. Peel it, rinse it in cold water and, lightly wiping it with cardboard napkins, chop the vegetable as finely as possible.
2. Add 150 grams of semolina into a spacious bowl with onions, beat in 3 large chicken eggs, add garlic crushed with a special press or grated with the smallest holes, season the ingredients with spices to your own taste and, having mixed them well together, let the minced meat brew for 15 -20 minutes.
3. After the designated time, carefully form medium-sized cutlets with your hands moistened in water and place them in a frying pan with hot sunflower oil.
4. Fry the flatbreads for a couple of minutes on both sides until evenly browned.

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

Lenten recipe with potatoes

Production 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 production

1. Peel and peel the vegetables, wash them under a cold running stream and chop them - chop the onion into cubes using a well-sharpened knife, and grate the potatoes on a small grater.
2. Combine the prepared ingredients in a suitable container, add the amount of semolina required according to the recipe, pepper and add soy sauce for the most catchy and rich taste.
3. Carefully knead the resulting minced vegetable and set it aside for 15 minutes, so that the cereal swells slightly and the onions and potatoes release juice.
4. After a quarter of an hour, form uniform small patties and fry them for a couple of minutes on both sides in a hot non-stick frying pan with vegetable oil.

Unusual onion cutlets: recipe with semolina and ketchup

Production 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 production

1. Remove the peel from half a kilogram of onions, wash under a tap with cool water, pat dry with cardboard towels and, cut into large pieces, chop in the bowl of a blender with an attachment (an iron knife).
2. 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 so that all the ingredients are mixed and leave them to steep for a third of an hour.
3. 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 a slow flame.

Tip : to create the most dietary recipe, you can cook onion cutlets in the oven on a baking sheet lined with parchment paper for baking.

Delicious tomato sauce

Production 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;
• sweet sand – 30 g;
• Refined sunflower oil – 30 ml;
• table salt - to taste;
• ground black pepper - to taste.

Step-by-step production

1. First, carefully peel the vegetables, rinse them under running water along with the herbs and, after drying them slightly, chop them - chop the carrots into narrow short strips, cut the onion into half rings, and chop the dill as finely as possible.
2. Place the above products in a frying pan with heated vegetable oil and saute them for 5 minutes.
3. At the same time, mix 190 grams of tomato paste with 600 ml of unfiltered filtered water, pour the resulting substance over the frying, add all the spices and stir the future sauce thoroughly. Simmer the dressing over a low flame for about 7 minutes after boiling.
4. 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 corresponding sweetish taste of the vegetable. They should be served together with the tomato sauce, slightly cooled (otherwise they will break due to their own delicate texture), on a flat serving plate covered with lettuce leaves. Side dishes made from cereals or potatoes and light salads made from fresh vegetables go perfectly with onion cutlets.

Don’t be afraid to experiment, because in cooking, from time to time the most unusual combinations are transformed into amazing dishes. Bon appetit!

Onion cutlets - recipe with semolina

Have a nice day, friends!

If you need to cook something quickly, and there is only one egg left in the refrigerator, I advise you to prepare an unusual dish - onion cutlets, the recipe for which I will now tell you. These will be cutlets with semolina. Yes, not cutlets with onions, but cutlets made from onions as a main dish! And it tastes like meat and so tender!

If you've never tried these, I highly recommend them. They are eaten with pleasure even by those who do not like onions in general, and even by men who prefer only meat with meat.

How to cook onion cutlets with semolina

There have been cases when onion cutlets were served without telling what the dish was made from. People were lost in hypotheses, some compared the taste with potato pancakes, others - with fish cutlets, others - with cutlets made from some kind of tender meat and even with chebureks. And no one could guess that these were onion cutlets.

The fact is that when fried, onions lose their bitterness, and when combined with semolina, they acquire a very fascinating, pleasant taste.

This is a very common dish, although it is also prepared in restaurants.

Plus, making onion cutlets will take no more than 20 minutes.

Intrigued? Then read on how to cook onion cutlets.

I often remember this humorous story: “If you have one egg lying around in the refrigerator...”.

To it we need to add the same amount of onion and semolina.

But seriously, you will need:

• 2-3 large onions
• 2-3 testicles
• 2-3 tablespoons semolina
• salt, pepper to taste
• butter for frying

The calculation here is as follows: all ingredients are taken in equal quantities, that is, if there are 2 onions, then 2 eggs, 3 onions, then 3 eggs.

To probably deprive the onion of excess bitterness and aroma, you can soak it in advance in cool salted water with vinegar for a short time, or you can simply pour boiling water over it. But I don’t do this, because after frying the cutlets, all the bitterness disappears.

Finely chop the onion with a knife. I cut the onion in half, then each half lengthwise and crosswise, and later I go through the entire mass with a knife.

You can chop onions in a blender, but not into porridge.

If the onion is very juicy and a lot of water is released from it, it is better to get rid of it by squeezing the onion through a strainer.

Break the eggs into the onion mixture, mix, add salt (just a pinch), pepper and semolina. We take semolina with a heap on a spoon, you can add one more to the above amount so that the dough is not very watery.

In a unique recipe, which I first discovered for the first time, it was suggested to use flour. You can also create onion cutlets with it. But for a long time now, wherever possible, I have replaced flour with semolina. Onion cutlets with semolina come out with a crispy and fragrant fried crust.

The dough is ready, now heat the butter in a frying pan (I use ghee). Compared to vegetable oil, which I refused due to its harmfulness, butter will give onion cutlets the most beautiful rich color and pleasant creamy taste.

Spoon the minced meat into the pan and fry on both sides.

This recipe is similar to how various pancakes are made. In principle, they are often called pancakes. But I’m somehow more accustomed to the name onion cutlets.

Partly, this is a healthy dish, because onions, as you know, contain a lot of necessary vitamins and microelements. But the frying process, naturally, spoils things slightly. Although, if you throw the water formed during cutting into the onion, the cutlets will steam and not fry, you won’t get a crust, but this will not change the tender taste of the cutlets.

The onion cutlets, the recipe for which I outlined, can be served as an independent dish with only sauce, or with a side dish, for example, mashed potatoes.

Any sauce will do: spicy, sweet, snow-white, reddish, soy, you can just use sour cream.

Let's love onions with new strength and with a new dish?

Have you ever made dumplings with raw potatoes? I recommend! Delicious, fast, especially.

What about French onion soup? Well, this is just an explosion of taste!

Onion cutlets with semolina

Ingredients

Onions – 400 g

Semolina – 4 tbsp.

Tomato puree or paste – 1 tsp.

Chicken egg – 1 pc.

Salt and dark pepper - to taste

Ground paprika – 10 g

Vegetable oil – 100 ml

Breadcrumbs (optional, for breading)

• 220 kcal
• 40 min.
• 40 min.

Photo of the finished dish

Step-by-step recipe with photos

My family loves onion dishes. I often cook onion rings in batter. Another dish that is popular among my guests is onion cutlets with semolina. The cutlets turn out juicy, beautiful and crispy. And I also love them for their gentle sweet taste.

If you have never cooked onion cutlets with semolina before, it’s time to improve!

I included breadcrumbs in the ingredients, since you can create the cutlets as dense as possible (by adding 1 tablespoon more semolina) and roll them in breadcrumbs, or you can simply put the minced onion in a frying pan, forming the shape of the cutlets with a spoon. I will prepare onion cutlets with semolina according to the second option.

Peel the onion and cut it into very small cubes; you can use the chopper. Add salt, ground dark pepper and sweet paprika powder to the onion.

Pour semolina into a bowl.

Beat a chicken egg into the minced meat.

For color and a little sourness in the taste of the cutlets, I add a little tomato paste or puree.

Mix all the ingredients of the minced onion well and leave to brew for 20 minutes.

Pour vegetable oil into the frying pan and heat it. Scoop the dough with a spoon and place it in the pan, forming cutlets. Fry the cutlets for 3 minutes on each side if you make the cutlets very thin, like me.

Place the finished onion cutlets with semolina on paper to get rid of excess oil.

Serve cutlets with your favorite sauce! I serve these cutlets as a hot appetizer for a festive table. In the usual version, such cutlets will become a complete dinner.

Recipe for making onion cutlets with semolina

Who said that cutlets must be meat? They can be made from all vegetables. But the onion cutlets have an especially unusual taste. This dish is so simple and accessible that even a novice cook can master it . Almost all cooks prefer to add wheat flour to the minced meat base. I cook with semolina. It turns out more fluffy and, it seems to me, more satisfying, although the calorie content of the dish is not so high.

I will share 2 recipes on how to quickly and easily prepare an excellent snack from just a couple of onions, a handful of semolina and a spoon of vegetable oil. That's the whole main composition of this unusual and little-known dish. So let's get started.

How to choose the right ingredients

• Onions for cutlets should be large and juicy.
• Tomato juice can be replaced with tomato paste diluted with water.
• ground semolina. The production speed and juiciness of the cutlets depends on this.

Recipe for onion and semolina cutlets in a frying pan

Ingredients

Step-by-step preparation of a dish

1. Finely chop three large onions or grate them on a large grater.
   
2. Add half a glass of dry semolina to the onion mixture.
   
3. Drive two eggs into the thoroughly mixed onion and semolina, add half a teaspoon of salt and ground pepper to taste.
   

Video recipe for step-by-step production

I suggest watching a short video about the correct technology for making onion cutlets with the addition of semolina. Make sure there is nothing complicated here.

Recipe for eggless onion cutlets with tomato sauce

Ingredients

Step-by-step making of cutlets with onions without eggs

Making minced cutlets

1. Cut two large or three small onions into very small cubes.
   
2. Grind one large or two medium potatoes on a small grater.
   
3. Mix chopped onions, potatoes and minced meat (or without it) in a deep bowl and add 3-4 tablespoons of raw semolina.
   
4. While stirring, add half a teaspoon of salt, a little dark ground pepper to taste and a tablespoon of soy sauce.
   

Frying cutlets

1. With wet hands, form the minced meat into small flattened balls.
   

Video recipe for step-by-step production

I invite you to watch this video about making cutlets with onions using semolina. There are no eggs in this recipe, and they are successfully replaced by potatoes.

How and with what are onion cutlets served?

Can be served with a side dish or as an independent dish. They are eaten warm, with vegetables, herbs, salads, ketchup, and sauces. Can be served as a snack or a real dinner if a side dish is prepared for the cutlets. A nice addition to the dish would be a glass of natural tomato juice.

Main lowercase truths

• If you dissolve the onion in a blender , it will give a lot of juice and you will get not cutlets, but onion pancakes. And their production development is somewhat different.
• Before pouring oil into a frying pan , you need to heat it well, let it sit and warm up the oil, and only later lay out the cutlets for frying.
• Before making the sauce for pouring from a hot frying pan, you need to remove the pieces of overcooked onion remaining after frying, so as not to spoil the taste of the pouring.

Watch our announcements. After all, here you will learn the intricacies of the traditionally correct production of vegetable cutlets from beans, zucchini, potatoes or pumpkin. They can be prepared with or without fillers, using kefir, milk, sour cream, whey and other secrets of a tasty snack.

Among the myriad of recipes and manufacturing methods, I would like to focus your attention on how to cook cutlets in the oven, rather than fry them in a frying pan. This method has its positive aspects in the complete absence of the aroma of fried onions in the kitchen.

I would also like to share a very tasty recipe for pea cutlets. This dish was probably prepared by our forefathers. When I tried this dish for the first time, I didn’t even realize that the cutlets were made from peas.

I would also like to offer you amazing and unusual cabbage cutlets with an unusual taste. You can eat them not only warm or hot, but also cool. Even with sour cream.

No less fascinating are the recipes for making amazing carrot cutlets. Lush, airy and very tasty. They can be cooked in a frying pan, in a slow cooker or in the oven.