Onion Salad (Zibelsalat)

Onion Salad (zibelsalat) Recipe

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Vicki Butts (lazyme)

By
@lazyme5909

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

4
yellow onions, peeled and sliced 1/4-inch thick (about 1 lb.)
1 tsp
salt
1/2 tsp
pepper
4 slice
bacon
1 Tbsp
whole wheat flour
2 Tbsp
cider vinegar
dash(es)
sugar
2 Tbsp
fresh chives, chopped

Step-By-Step

1In a bowl, sprinkle onion slices with salt and pepper.
2Using 2 forks, mix well and separate onion slices into separate rings.
3Place bacon and onion rings in a large skillet over medium heat.
4Cook until bacon is crisp and onions are light brown (about 10 minutes), stirring frequently.
5Sprinkle with flour, stirring gently so flour coats onions.
6Add vinegar and sugar. Cook 2 more minutes, stirring constantly.
7Remove pan from heat and cover to keep warm.
8Before serving, sprinkle with chives.

About Onion Salad (Zibelsalat)

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Eastern European