Onion Salad from Hinterland

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 1 min
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 large vegetable onions
  • 400 g sour cream, (2 cups)
  • 200 g sour cream, (1 cup)
  • 200 g sweet cream, (1 cup)
  • 5 tablespoon vinegar (wine vinegar), light
  • 5 tablespoon oil (sunflower or rapeseed oil)
  • 4 bay leaves, dried or fresh
  • salt
  • pepper
  • 1 pinch (s) sugar
  • possibly chilli pepper (s) or chilli powder
Onion Salad from Hinterland
Onion Salad from Hinterland

Instructions

  1. The onions, if possible red or vegetable onions, because they are a little milder.
  2. Mix the sour cream, sour and sweet cream with a whisk, stir in oil and white vinegar. Season to taste with salt and pepper, add a large pinch of sugar if necessary.
  3. Cut the onions into small pieces, about 5x5x5 mm and add them to the above sauce, add the bay leaves and mix well; if necessary, season again. Then cover the whole thing with cling film and let it sit in the fridge for a day.
  4. Important:
  5. Don`t be stingy with the sour cream and sweet cream, the onions almost have to swim in this sauce. At least in such a way that the end product is not a thick mush, but spreads itself well, e.g. over potatoes. If necessary, prepare a little more sauce or use fewer onions.
  6. In addition jacket potatoes or baked potatoes.
  7. I also like:
  8. Mettwurst sausages fried in a pan.
  9. If you love it spicy, you can either add chopped chili peppers or chili powder.

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