onion salad

Ingredients for 2 servings:

• 4 large onions
• 2 tbsp white vinegar essence
• 1 tsp, leveled salt
• 1 tsp, levelled sugar
• 2 tbsp oil
• n. B. Black pepper, freshly ground
• ½ liter of hot water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

spicy with roast pork

Peel the onion and cut into slices about 2 mm thick. I use a bread maker to make the slices evenly thick. I put the onions in a bowl, pour hot water over them, and let them simmer for about 45-60 minutes. This blanches the onions, making them milder and losing their spiciness. I drain the water, make the salad marinade, and pour it over the onions. Mix everything well and let it simmer for a while. This goes very well with roast pork and bread dumplings. Tip: You can also put the onion salad in a jar, but please make sure to keep it chilled in the refrigerator. This way you can eat it as a snack with cold roast meats, sausage and cheese rolls. A cold beer or shandy goes really well with it!