Hungarian Onions Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
• For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
• With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Steps:

• 1. Set the meat patties out on the counter to take the chill off and pepper them. Cover with plastic wrap.
• 2. Prepare the sauce. In a large saute pan, heat the butter over medium heat. Saute the onions, salt and pepper. Cook for 15 minutes or until the onions are golden in color.
• 3. Add the broth, wine, worchestershire sauce, and bay leaf to the onions and boil gently for 10 minutes.
• 4. Make a paste of the cornstarch, by mixing with the water. Add cornstarch paste, along with the tomato paste, paprika, and the garlic. Cook several minutes more.
• 5. Now cook the patties. Salt them and fry, broil, or grill to desired doneness.
• 6. To serve, ladle ample sauce over each patty. Best served with mashed potatoes, ladled with additional sauce.

Steps:

• Melt the butter in a skillet and toss in the onions. cover and cook over low heat for 10 minutes.
• Uncover, raise heat a bit and saute for 10 to 12 minutes until golden.
• Add the paprika.
• Stir over lowest heat for a minute or two until the paprika has lost its raw taste.

Steps:

• In a large skillet over medium heat, heat oil and add onion and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly for 30 minutes, stirring occasionally.
• Add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper and hot paprika to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Serve immediately.