I often preserve such preparations for the winter, which can be consumed both in pure form and when added to other dishes. The onion caviar prepared according to this recipe for the winter is universal in this regard. My husband gladly spreads such caviar on bread, and sometimes I put it in first courses or even add to meat. Chicken with this becomes very aromatic and tasty. If we take into account the fact that such caviar will not cost you so much, then you will have more benefits in winter. Tomatoes are not sold in large quantities in winter, so you will do the right thing if you prepare such caviar for future use. Keep in mind that you won't need to cut and fry in winter, you will save your time. Open a jar of delicious onion caviar and enjoy its taste.



Required products:
- onions - 350-400 grams;
- tomatoes - 400 grams;
- green dill - medium bunch;
- sunflower oil - 25-30 ml.




I clean the onions and rinse them with water. I cut into small squares.




I fry the whole onion in sunflower oil so that it slightly gilded. When the onions are well browned, they smell better. To make the caviar tastier, I always fry the onion until golden brown.




I scroll the tomatoes through a meat grinder.




And pour it into the onion.




Let all the caviar boil in a skillet for about 20 minutes after adding tomato juice. Finely chop the dill and add it to the caviar 3 minutes before the caviar is ready.




It is enough for the mass with dill to boil for several minutes. You do not need to cook fresh herbs for a long time.




Then I take it off the heat and put it in jars. I immediately tighten the hot caviar with lids so that the heat does not come out.




It is advisable to turn the cans upside down to check how well you twisted the container. You should also cover the jars with a warm blanket. The pasteurization process will continue warm. When the caviar has cooled, store it in a cool place somewhere on a shelf in your pantry or cellar.




Chilled caviar will be even tastier.
Try it

Often, housewives make caviar, as a preparation for the winter, from zucchini or eggplant. And this is understandable - after all, these vegetables are so tasty and healthy! However, a culture such as regular onions... It turns out that it can also be used to make equally tasty and healthy caviar, but in this case - onion.

Therefore, if you have an extra bed of onions with a crop that you still do not know what to do, you can try to cook onion caviar.

For harvesting, it is better to use large bulbs. So you quickly peel the required amount of onion and chop it for harvesting. Preliminary heat treatment of the onion is required. Unlike other vegetables, you have to tinker a little with onion - remove its bitterness and pungent smell. The output should be a spicy and pleasantly smelling dish. It will take about an hour to prepare it. The specified amount of ingredients is enough to prepare one seven hundred gram jar.

Products for onion caviar:

• Onions - 900 grams
• Tomatoes - 450 grams
• Red chili peppers - 2 pods
• Ground smoked paprika - 1 tsp
• Sugar - 1 tbsp. a spoon
• Coarse table salt - 2 tbsp. spoons
• Fresh vegetable oil

The procedure for cooking onion caviar

Onion caviar is an amazingly tasty and easy-to-prepare snack. It can be served both with meat and as a savory and appetite-enhancing addition to lean and vegetarian dishes.

In addition, all the ingredients are very cheap, so this recipe will not hit the family budget. Yes, and this dish can be prepared for the winter.

This recipe uses just 3 ingredients: regular onions, tomato paste and sunflower oil.

Instead of tomato paste, you can also use fresh tomatoes, which will need to be blanched, chopped and added to the caviar for stewing. Also, if you wish, you can revive the taste of onion caviar with the help of fresh herbs - parsley or dill will be very appropriate.

As a bonus, you can offer your guests an exciting game called “guess what it's made of”. I can firmly promise that no one person will identify the constituent parts of a product, this is verified!

Well, to make your task easier, we have accompanied this recipe with step-by-step photos. Let's go.

So, to cook onion caviar, you will need:

• Onions - half a kilo.
• Tomato paste - half a glass. The pasta should be of high quality, it is best to take the Iranian one.
• Unrefined sunflower oil - half a glass.
• Salt and sugar to taste.

How to cook onion caviar:

Peel the onion and boil it whole in salted water until half cooked. It's about 10 minutes. We drain the water and let cool.

We pass the onion through a meat grinder.

Add tomato paste, oil, salt and sugar (about half a teaspoon each) and set over medium heat.

Important: use steel or aluminum utensils for cooking, not enameled!

Onion caviar is cooked for about 15-20 minutes, and all this time you need to stir constantly, otherwise the product will burn. During the cooking process, the caviar will thicken a little. The output is a 400-gram jar of onion caviar with a cost price of about 60 rubles.

Cool and serve: can be added to potatoes, can be spread on white bread. It turns out very unusual and tasty. Bon Appetit!

Recipe for onion caviar with tomato paste provided by Veronica Medvedeva.

Vegetable caviar, which we prepare for the winter, is an absolutely ready-to-eat product. Caviar recipes are countless. It is made from zucchini, eggplant, carrots, pumpkin, tomatoes, and onions. Onion and tomato caviar is one of the simplest options for a delicious snack.

Onion caviar for the winter - lick your fingers

You can cook it not only with tomatoes, but also with tomato paste. The specified number of tomatoes can be replaced with 40 gr. pasta. It will be delicious too! This one is also on our website.

Products:

Onions - 1 kg

Ripe red tomatoes - 550 g

Refined sunflower oil - 50 g

Dill greens - 1 bunch

Salt - 1.5 tsp

Preparation time - 10 minutes

Cooking time - 1 hour 45 minutes

Output - 1 l

How to cook onion caviar and tomato for the winter, without sterilization, recipe with photo:

Prepare all required ingredients.

Peel the bulbs and divide them into two equal parts. Cut one part into small pieces and pass through a fine grinder.

Finely chop the remaining onion.

Put the chopped onion in a frying pan with heated oil and fry until soft and lightly browned.

Cool the fried onions and also mince them.

Wash the dill in running water, dry and chop.

Wash the tomatoes, cut out the joints with the stalk, and on the opposite side make a shallow cut in the skin crosswise. Dip the tomatoes in boiling water for 20-30 seconds, then immediately rinse with cold water and remove the skin.

Cut the tomatoes into slices, place in a blender bowl and puree.

Rub the resulting puree through a sieve to remove seeds.

Combine raw and fried onions and tomato puree in a cooking container, add salt to taste and stir.

Cook the mixture with constant stirring until thickened (about 30 minutes).

Add chopped dill 2 minutes before the end of cooking.

Finish boiling the caviar.

Pack onion caviar and tomato in sterilized jars.

Cover the jars with boiled canning lids and put them for pasteurization (at a water temperature of 90–95 ° C): 0.5 L capacity - for 40 minutes, 1 L capacity - for 50 minutes, and then seal tightly, turn upside down and leave in this position until it cools completely.

Description

Ukrainian-style onion caviar is a very tasty pasty preparation for the winter, which will take no more than one hour to cook. The ingredients used to create onion paste are readily available and economical, so making such an unusual onion caviar with tomatoes and chili at home is quite realistic and not at all problematic. The main thing is to stock up on a good mood and an indefatigable desire to make it as soon as possible before cooking vegetable pasta. Probably, all hostesses are aware that if you cook a dish with a wonderful mood and with all your heart, then it will definitely turn out to be very tasty.
The following step-by-step instructions with a photo describe in detail each step of preparing onion caviar for the winter. If you follow all the recommendations specified in it, problems and questions during cooking should not appear. The main thing is to stock up on the necessary ingredients in the right and good condition. It is advisable to use large onions because large onions are easier to handle than small ones. Ground paprika must be used only when smoked. It is the smoked paprika that gives the onion caviar an exquisite and unique aroma.
So, let's start preparing delicious onion caviar in Ukrainian for the winter, using this step-by-step recipe with a photo.

Ingredients

Onion caviar - recipe

To cook onion caviar at home, one part of the onion must be passaged and the other must be blanched. Thus, the bitterness and harshness of the smell of onion vegetables will be significantly reduced. So, we take one kilogram of onion and divide it into two parts. After, take one separated part of the vegetables and peel them. Cut the peeled onions into half rings, then place them in a preheated pan with oil. Next, add the amount of salt indicated in the ingredients of this recipe to the onion rings, and then mix everything thoroughly. Salted onions should be simmered in a skillet for fifteen minutes.

For fifteen minutes, the onion blank should be stirred periodically to avoid burning. As a result, the onion half rings should become translucent with a light creamy shade.

Now we take the remaining half a kilogram of onion and also free it from the husk. Next, the prepared onion must be separated from the root lobe, after which it should be very finely chopped. Place the chopped vegetable in boiling water, then blanch it for eight minutes. After that, put the blanched onion in a colander, and then add it to the onion in a frying pan.

Let's prepare the tomatoes. They must be placed in boiling water for twenty seconds, after which the scalded tomatoes should be immediately doused with cold water. Now you need to remove their skin from the tomatoes. Finely chop the peeled tomatoes and send them to the pan with the onions.

Next, thoroughly rinse the chili pepper and separate it from the seeds, then finely chop the spicy vegetable and add to the rest of the chopped ingredients. Then pour all the vegetables in the pan with the required amount of granulated sugar, after which we simmer everything together for twenty minutes. As a result, all the liquid in the pan should evaporate, and the vegetable mass should thicken.

When about five minutes remain until cooked, add ground smoked paprika to the vegetable mixture. Once again, mix the workpiece well and bring it to readiness.

After that, they must be immediately tightly closed with lids. The cooled onion caviar should be stored in a cool place. Bon Appetit!