John Myers
Ingredients for 4 servings:
- 4 large onions
- 400 g sour cream (2 cups)
- 200 g sour cream (1 cup)
- 200 g sweet cream (1 cup)
- 5 tbsp vinegar (wine vinegar), light
- 5 tbsp oil (sunflower or rapeseed oil)
- 4 bay leaves, dried or fresh
- Salt
- pepper
- 1 pinch(s) of sugar
- possibly chili pepper(s) or chili powder
Instructions
Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes
without sausage or other vegetables
Whisk together the onions (preferably red or vegetable onions, as they are a bit milder). Whisk together the sour cream, sour cream, and sweet cream. Stir in the oil and white vinegar. Season to taste with salt and pepper, adding a large pinch of sugar if desired. Finely chop the onions, about 5x5x5 mm, and add them to the sauce mentioned above. Add the bay leaves and mix well; season again if necessary. Cover the whole thing with plastic wrap and let it sit in the refrigerator for a day. Important: Don’t skimp on the sour cream and sweet cream; the onions should almost float in the sauce. In any case, do it so that the end product isn’t a thick “mush,” but spreads evenly, e.g., over potatoes. If necessary, make a little more sauce or use less onion. Serve with boiled or baked potatoes. I also like this: Mettwurst sausages fried in a pan. If you like it spicy, you can add either finely chopped chili peppers or chili powder.
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