IN GOOD TASTE RECIPES Onion Cutlets

Region: Ukraine

Contributor: Oleksandra Lunova

This recipe was first made in Oleksandra’s family in the 1990s, whilst Ukraine was experiencing a time of difficulty. The USSR had collapsed and there was little work, but people still wanted to eat tasty and varied types of food. The origins of this recipe are unknown to Oleksandra but since it was first cooked in her family it quickly became a favourite.

Ingredients

4 large onions

3 eggs

1 small carrot, grated

5 tbsp plain flour

Sugar, to taste

1 bay leaf

2 tbsp tomato paste (or alternatively, a bottle of passata)

Vegetable oil

2-3 cups water

Parsley, to garnish Feature

Method

1. Roughly dice three onions and set aside.

2. Break eggs into a large mixing bowl and beat until combined, then add the diced onions and stir through.

3. Gradually add the flour to the egg and onion mixture and stir thoroughly until a thick batterlike consistency forms. Season with salt and pepper to taste.

4. Add vegetable oil to a large frying pan on medium heat. Using a tablespoon, scoop the batter into the pan so it resembles pancakelike shapes. Fry on both sides until golden brown and then set aside.

5. Cut the remaining onion into half rings then, peel and grate the carrot. Add enough vegetable oil to a large, thick bottomed pot to cover the base and heat on medium heat. Add the sliced onion and sauté until almost translucent and then add the grated carrot.

6. Once the carrot has softened, arrange the onion cutlets vertically in the pot, using the sautéed onion and carrot as a base for the culets to sit on top of.

7. Dilute the tomato paste with 2-3 cups of water (If using passata only dilute with half a cup of water) and pour over the cutlets, then add the bay leaf. Make sure to allow at least one centimetre of space at the top of the pot so the mixture doesn’t spill over the sides when cooking.

8. Bring the contents of the pot to a boil and then simmer over low heat for 20-30 minutes until the sauce has reduced.

9. Remove pot from the heat and allow contents to cool for the cutlets to retain the ideal shape. Serve with parsley (optional) as a garnish and enjoy!