Onion Salad (Zibelsalat)

Onion Salad (zibelsalat)

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Vicki Butts (lazyme)


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.


★★★★★ 1 vote

15 Min
15 Min
Stove Top


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

How to Make Onion Salad (Zibelsalat)


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

Printable Recipe Card

About Onion Salad (Zibelsalat)

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

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