onion salad (zibelsalat)
(1 rating)
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Onions are a celebrated vegetable in the city of Bern, where Zibelmärit (Onion Market Day) takes place every November. In the 15th century when a rampaging fire almost demolished the city, the first Zibelmärit was held for the farmers of nearby Fribourg, who brought onions for the starving inhabitants. From Easy Menu Cooking the Swiss Way, Helga Hughes.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For onion salad (zibelsalat)
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4yellow onions, peeled and sliced 1/4-inch thick (about 1 lb.)
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1 tspsalt
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1/2 tsppepper
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4 slicebacon
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1 Tbspwhole wheat flour
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2 Tbspcider vinegar
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dashsugar
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2 Tbspfresh chives, chopped
How To Make onion salad (zibelsalat)
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1In a bowl, sprinkle onion slices with salt and pepper.
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2Using 2 forks, mix well and separate onion slices into separate rings.
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3Place bacon and onion rings in a large skillet over medium heat.
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4Cook until bacon is crisp and onions are light brown (about 10 minutes), stirring frequently.
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5Sprinkle with flour, stirring gently so flour coats onions.
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6Add vinegar and sugar. Cook 2 more minutes, stirring constantly.
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7Remove pan from heat and cover to keep warm.
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8Before serving, sprinkle with chives.
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