MEXICAN ONION RECIPES

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EASY PICKLED ONIONS RECIPE | MEXICAN PLEASE



Easy Pickled Onions Recipe | Mexican Please image

Here's an easy recipe for a quick batch of delightful pickled onions. You can use these on sandwiches, tacos, tostadas, or anything that needs a final dash of zip to liven it up.  (Note:  instructions are not meant for long term canning.)

Provided by Patrick Calhoun | Mexican Please

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 8 (1 pint)

Number Of Ingredients 7

1 red onion
3/4 cup vinegar
3/4 cup water
1 teaspoon salt
1 clove garlic
freshly ground pepper
pinch of sugar (optional)

Steps:

  • In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional).  Bring to a light boil or until all of the salt is dissolved. 
  • Chop up the red onion (you can peel and discard the outer skin).  I cut it into quarters and then slice lengthwise.
  • Give the slices a quick toss and then stuff them in a pint-sized glass jar.  Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns). 
  • Let cool on counter for a few minutes.  Then cover and store in the refrigerator.
  • The pickled onions will have most of their flavor after a few hours of resting in the brine. 

Nutrition Facts : Calories 12 kcal, ServingSize 1 serving

HOMESTYLE MEXICAN ONION SOUP RECIPE



Homestyle Mexican Onion Soup Recipe image

An easy to make Mexican style onion soup prepared with just a few ingredients that you will almost always have on hand.

Provided by Douglas Cullen

Categories     Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 8

2 white onions
2 tablespoons butter
1 quart water
1 teaspoon powdered chicken bouillon
Salt
Black pepper
Mexican oregano
2 ounces croutons

Steps:

  • Roughly chop the onions into short strips.
  • Heat 2 tablespoons of butter in your pan.
  • Add the chopped onions to the pan with a pinch of black pepper.
  • Cook the onions until they are translucent, about 8 to 10 minutes.
  • Add 1 quart of water to the pan.
  • Add the teaspoon of powdered chicken bouillon.
  • Simmer for 20 minutes.
  • Adjust the salt.
  • Serve in individual bowls and garnish with a few croutons and a pinch of Mexican oregano.

Nutrition Facts : Calories 131 kcal, CarbohydrateContent 16 g, ProteinContent 2 g, FatContent 7 g, SaturatedFatContent 4 g, CholesterolContent 15 mg, SodiumContent 282 mg, FiberContent 2 g, SugarContent 2 g, ServingSize 1 serving

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