Often, the simplest products allow you to create delicious dishes with a minimum of costs, material and time.
Potatoes, onions, vegetable oil and commonly used spices are the basis of most recipes offered.
When baking in the oven, dishes can be made both rosy and toasted, or ground, leaving the potatoes practically white.
Used for cooking and pots and foil, you can bake potatoes with onions in the oven, using a culinary sleeve, this dish will be perhaps the most juicy.
Potatoes with onions in the oven - the basic principles of cooking
• It is best to peel and chop potatoes and onions with a sharp thin knife so that the sliced pieces are beautiful with a smooth, not rough surface.
• Potatoes for dishes will suit both young and old. Young potatoes are prepared much faster, but the dish is obtained with a less saturated taste.
• It is not recommended to peel and cut potatoes in advance, since tubers that have lain in water or in the air quickly change color, darken, and dishes turn out to be less attractive.
• Equally performed slicing is equally important. Slices of potatoes, as well as onions of the same shape and about the same size, not only look beautiful, but are baked evenly.
• The pan or baking sheet should be well oiled before baking. When cooking casseroles, the bottom and sides of the mold are recommended to be lightly sprinkled with ground crackers after lubrication.
• The foil should be “packed” tightly so that there are no cracks or damage, otherwise the potato will dry out and the taste of the dish will deteriorate significantly.
• In the process of baking potatoes with onions in the oven, onions are usually used, but you can also use fresh green shoots - feathers, depending on the recipe.
• Onion heads are cut into small pieces, half rings, and the green feathers are finely chopped with a knife.
• Baked potato dishes with onions in the oven at a temperature not exceeding 200 degrees. The time taken to prepare each dish is different and is indicated in the recipe.
• A dish prepared for baking is placed only in a preheated oven.
• Potatoes and onions, ideally harmonize not only with each other, but also with a variety of products that make it possible to prepare rather simple and at the same time original and tasty dishes from these ordinary vegetables.
Oven peas casserole in the oven
Ingredients:
• ten potatoes;
• two large onions;
• 20 g of sweet cream butter, or frozen home-made cream;
• 1/2 tsp basil, dried;
• 100 ml of “light” sour cream;
• two cloves of garlic;
• 50 g. "Russian" cheese.
Cooking method:
1. With five millimeter thick slices, slice the peeled potatoes and pat them dry with a clean rag.
2. Put the potatoes in a bowl, sprinkle with basil, salt and mix, add quite a bit of black pepper.
3. Thin the onions into thin rings, chop the garlic, or crush it in a mortar.
4. Grate the cheese coarsely and mix with garlic and sour cream.
5. Lubricate the small fryer with cream or butter.
6. At the bottom of the form, evenly spread half of the chopped potatoes, pour part of the cooked sour cream filling.
7. Put onion, remaining potatoes, pour over and put the mold in the oven. The temperature should not deviate from 200 degrees.
8. Cook the dish for 1/2 hour.
Potatoes with onions in the oven, baked in pots
Ingredients for two pots, with a capacity of half a liter each:
• one kilogram of middle-aged potatoes;
• three onion heads;
• two teaspoons of salt;
• black pepper;
• 100 ml of refined oil.
Cooking method:
1. Form the potatoes into slices and sauté until golden brown. Spread the potatoes in small portions in a skillet, so the potato slices will fry faster and will not be damaged when turned over.
2. Pour two tablespoons of oil into the pan and bring the onion chopped with a knife into an amber color.
3. Arrange the potato onions and fried potatoes in pots, add salt and pepper or a set of spices for potato dishes.
4. Pour the pots with boiling water to half, sprinkle with chopped green onions on top and cover with the lids and place on the wire rack in the oven.
5. Cook for half an hour.
Baked potato with onion in the oven
Ingredients:
• 1 kg of medium-sized potatoes;
• 300 g of Kostroma cheese;
• 350 g of fat with a meat layer;
• one hundred milliliters of mayonnaise;
• two onion heads.
Cooking method:
1. Cut the foil into large squares and form deep portioned molds.
2. Wash the potatoes with water, peel and cut into small slices.
3. Chop the onion with a knife into half rings, and lard with slices of approximately 1.5 cm on each side.
4. Moisten each mold with a little vegetable oil, put slices of bacon on the bottom and season with spices, salt.
5. Lay the potatoes on top of the bacon, then the onions and again the potatoes. Sprinkle with spices, pour with mayonnaise, and, wrapping the foil tightly, lay the molds on a baking sheet.
6. Preheat the oven to 200 degrees and place a baking tray with potatoes in it, bake until cooked.
7. Remove the baking sheet from the oven, open the foil, but do not unfold to the end, and sprinkle the top of the baked potato with coarsely grated cheese. Return the dish to the oven.
8. When the cheese melts and begins to turn a golden crust, remove the pan.
9. Put the tins on the serving plates and serve to the table, sprinkled with green, finely chopped onions.
Italian style potato with onion in the oven
Ingredients:
• kilogram of small potatoes;
• one hundred ml. olive or refined sunflower oil;
• two onions;
• half a small head of garlic;
• 1 tsp dry rosemary;
• thyme and sage - 4 pinches each;
• black pepper.
Cooking method:
1. Chop the onion with a knife, squeeze the garlic through a press.
2. Cut the potatoes into large cubes and transfer them to a bowl.
3. Add chopped garlic, onions and, pouring olive oil, mix.
4. Sprinkle with herbs, salt to taste, add ground pepper and mix again.
5. On a baking sheet, line parchment paper, spread the potatoes and place in the oven preheated to the desired temperature.
6. Cook the potatoes for 30 minutes.
Potato with onion in the oven in foil in the Ukrainian manner
To prepare this dish, they don’t peel potatoes, they take salty bacon, and the maximum size of onions.
Ingredients:
• 800 grams of new potatoes;
• 350 grams of fat;
• two large onions;
• "Spices for potatoes."
Cooking method:
1. Cut lard in small, thin slices, chop the onion with quarters, or half rings.
2. Pour water into a small pot, and set it on a fire to boil.
3. When the water boils, lay the onions and blanch for two minutes.
4. Remove the onions from the pan and set to cool.
5. Wash the potatoes with water, thoroughly washing off the remaining dirt, and wipe with a disposable towel.
6. Make several transverse cuts on the tubers, backing 0.5 cm, and in each cut lay a piece of bacon.
7. Put the potatoes in a roasting pan lined with foil, sprinkle with onions, cover with foil and pack tightly, wrapping the edges several times.
8. Place the dish in a preheated oven on a baking sheet or wire rack and, closing the door, bake for about half an hour.
Potato with onion in the royal style oven
Ingredients:
• a pound of pork, tenderloin;
• a large head of a bitter onion;
• 250 gram pack of mayonnaise;
• 100 grams of spicy hard cheese.
Cooking method:
1. Wash the meat under a tap, dry and cut into small slices, one centimeter thick. This is best done across the fibers.
2. Cut the onion thinly, forming half rings, grate the cheese coarsely, and form the potatoes into thin strips.
3. Chop the meat well and rub it abundantly with salt and pepper on both sides.
4. Put the beaten tenderloin in a thick layer on a greased fryer.
5. Top the potatoes and an even layer of onion tightly.
6. Lubricate with mayonnaise, salad with low fat content is best, although this is not critical. Sprinkle the dish with plenty of cheese.
7. Put the dish in the oven for half an hour.
8. Cooked potatoes with onions in the royal style oven, cut into portions and serve with fresh vegetables.
Grated potatoes with onions in the oven "Spring mood"
Ingredients:
• 600 grams of potatoes;
• two chicken eggs;
• 200 grams of "Kostroma" cheese;
• a bunch of onion feathers.
Cooking method:
1. On a grater with large cells, grate raw potatoes.
2. Add salt, pour in the chicken eggs, whipped with a whisk, and mix with a spoon. You can add chopped dill.
3. Grease the frypot with vegetable or butter and transfer the grated potatoes to it.
4. Sprinkle with chopped green onions, on top - finely grated cheese and set to bake.
5. After twenty minutes, remove the prepared grated potatoes with onions, cool and cut into portions.
6. Serve generously with sour cream.
Oven potato skewers with onions in the oven
Ingredients:
• twenty tubers of new potatoes;
• 2 heads of onions;
• 75 ml of olive oil;
• 1 tbsp. l rosemary needles;
• black pepper, or a mixture of fragrant (non-hot) peppers.
Cooking method:
1. Soak wooden skewers in water.
2. Rinse young potatoes in water and peel.
3. Pour the potatoes laid in the pan with water and boil.
4. When the water in the pan begins to boil, add salt to taste, reduce heat and simmer until cooked.
5. Pour water out of the pan, and set the potatoes to cool.
6. Cut each onion into eight equal parts, and cut the potatoes in half.
7. On a soaked wooden skewer, chop a slice of potato, onion, potato again, etc., until you fill in the whole "skewer".
8. Place skewers skewered with vegetables on a baking sheet lined with parchment paper.
9. Mix oil with rosemary, pepper and salt.
10. Thoroughly brush the vegetables with a mixture of oil and spices with a special pastry brush and place in a preheated oven.
11. After fifteen minutes, cook the prepared kebabs of potatoes with onions in the oven on a wide dish and, serving with fresh cucumbers and tomatoes, serve.
Potatoes with onions in the oven - tricks and tips
• For whole baking, it is recommended to select proportionate tubers so that the potatoes bake evenly.
• If you hold the young potatoes for a couple of minutes in hot water and then lower them in cold water, they will clear faster.
• Frozen baked potatoes are not suitable; in the process of preparation, such tubers darken and become tasteless.
• When baking grated potatoes with onions in the oven, add a little milk to the potato mass. The grated mass will lighten, and the dish will not have a taste of raw potatoes.
• Skewers with strung potatoes when baking kebabs from potatoes, it is not necessary to put on a baking sheet. If you put a grater in the oven, then the "skewer" with potatoes can be inserted into the holes on the grater.
