Red onions have this lovely red to purple paper skin on the outside. Inside, their sweet, crisp white flesh is edged with a red to purple color.
I use this versatile vegetable in a variety of dishes and would love to share some ideas with you.
Red Onion in a Red Grape Vinegar
½ tsp pink Himalaya salt
Enough red grape vinegar to cover the onion
10 Curry leaves (optional)
1 tsp pink peppercorns
|Slice the onion, sprinkle salt on it, add curry leaves and peppercorns. Cover with Red Grape Vinegar.
Leave it for ten minutes.
The onions will become a lovely pink color.
Kept in a sealed container these onions will last for a week refrigerated
Serve it on oven roasted vegetables, to give the dish just that extra bit of texture and taste. It also works well with meat and gives a plain sandwich a crunchy bite.
Red Onion Pickles in Vinegar and Sugar
A recipe inspired by one of my favourite culinary inspirations, Nina Timm, who developed the basic recipe, I just added a little bit of this and that to give it a different touch.
|½ cup of Vinegar
¼ cup of sugar
½ tsp of fennel Seeds
1 thumb ginger
½ tsp green peppercorns
Salt to taste
1 large red onion
1 clove garlic (optional)
1 green chilli (optional)
|Slice the onion and ginger into thin slices or thin half slices.
Prepare a pickling jar, add the raw onions and ginger into the jar up to the brim.
Combine the vinegar, sugar, fennel seeds, ginger, peppercorns and salt in a pot and bring to a boil.
Once the sugar melted and the syrup is infused with all the spices, pour it onto the raw onions and ginger in the pickling jar.
Seal the jar and leave for a few hours to pickle.
Keep refrigerated. Will last up to a month.
The fennel seeds give the onions a hint of liquorice taste, which combines well with the sweet and sour taste of the onions and ginger. This is the perfect addidtion to a salad, or roasted vegetables, as well as meat dishes, and off course our staple, sandwiches and on smorgasbords with cheeses.
The deep fried red onion recipe
|2 Red onions
¼ tsp turmeric powder
Vegetable oil enough to deep fry
Smoked coarse salt (you can use plain coarse salt)
|In a medium size pot heat the vegetable oil and add the turmeric. Cut the onions into paper thin slices while the oil is heating.
Fry the onions in the turmeric oil until golden brown. Remove from oil, put onions in a colander and drain most of the oil. The onions will be soft when you remove them from the oil but will become crispy when starting to cool down. Add the smokey salt to the onions.
You can keep these onions up to two days in an airtight container and it will stay crispy.
Add onto salads, crunchy with couscous, tasty treat with meat and great on mash potatoes to name a few.