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
Print Recipe
Pin Recipe Instructions
- The onions, if possible red or vegetable onions, because they are a little milder.
- 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.
- 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.
- Important:
- 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.
- In addition jacket potatoes or baked potatoes.
- I also like:
- Mettwurst sausages fried in a pan.
- If you love it spicy, you can either add chopped chili peppers or chili powder.
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