Breaded onions

Breaded onions

Total: 35 min. | Active: 15 min.
vegetarian
Nutritional value / person: 382 kcal
, Fat: 19 g
, Carbohydrate: 40 g
, Protein: 10 g
Crispy coated vegetables come in many different guises. But what about onions? Of course, I had to give this a go – and it worked ... yum!

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Onions

80 g breadcrumbs
4 sprig thyme, leaves torn off
80 g white flour
1 tsp salt
2 eggs, beaten
4 spanish onions, cut into wedges
2 tbsp olive oil

Dip

120 g crème fraîche
1 tbsp liquid honey
1 organic lemon, use a little grated zest and 1 tbsp of juice
salt and pepper to taste
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How it's done

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Onions

Mix the breadcrumbs and thyme, place in a shallow dish. Mix the flour and salt, place in a shallow dish, place the eggs in a deep dish. Toss the onions in the flour and shake off the excess. Dip the onions in the egg and then in the breadcrumbs, press firmly on the crumb coating. Place the breaded onions on a baking tray lined with baking paper, drizzle with oil.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C.

Dip

Combine the crème fraîche, honey, lemon zest and juice, season. Serve the dip with the breaded onions.

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