Onion – A simple dish that unfolds an astonishing depth and spice with just a few ingredients. This recipe from 1961 shows how much taste can be in a plate full of onions – especially if you are in Lard -roastedwith Vinegar seasoned and slightly sweetened. The fine acid, the lard aroma and the touch of sugar result in a wonderfully balanced side dish that is perfect mashed potatoes,, cooked eggs or Bratlingen might.
What is special is the combination of roasted and briefly blanched onionsthat both the court Sweet as well as a bite lend. The bond with something Flour Provides a slight sey-a typical trick of the old GDR kitchen to make dishes not only tasty, but also filling.
Onion was no PRITION Court, rather honest Everyday kitchen – with Love prepared, cheap, and included always a a little better, as man it expected would have.
We need these ingredients …
- 1/2 pound onion
- 60 g lard
- 10 g smooth flour
- Salt
- Vinegar, depending on the taste
- Sugar
- About 1/8 liters of water
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And so it is done …
From the onions we choose a smaller one (30 g) and roast them in lard golden yellow. We peel the other, larger onions, cut into strips, pour hot water on a sieve and put them with the roasted onion, salt, acid and sweeten them, pour water and let them steam under a lid for 5 minutes. Then we dust them with flour, acidify them again and let them steam for another 3 to 4 minutes.
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To: well cooked, quickly served, Artia Verlag Prague, 1961
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