Red onions – a colour and crunch combination with a mighty punch


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

1 onion

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

Serving suggestion

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.

Serving  suggestion

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.

Useful tip

You can keep these onions up to two days in an airtight container and it will stay crispy.

Serving suggestions

Add onto salads, crunchy with couscous, tasty treat with meat and great on mash potatoes to name a few.

Char-grilled Corn with Brown Butter and Parmesan

Don’t you just love buying your fresh produce directly from a fresh food market?  I really enjoy going to our local market early in the mornings.  The sights and smells of the fresh produce and being in the midst of the hustle and bustle of everyday life at the market, is a rewarding experience in itself.

The Al Mawaleh Fresh Food Market is open daily from 5 am to 5 pm, except on Fridays when they close between 12 and  1pm.  Why don’t you go and see for yourself, you might be pleasantly surprised and strike a few bargains too!


Last Monday, I found some lovely fresh local corn on the cob, perfect for a new recipe I want to try:  Char-grilled Corn with Brown Butter.

Brown Butter you ask?  The French calls this beurre noisette (burnt butter).  It is a way of cooking butter long enough to turn the milk solids brown while at the same time any water present in the butter evaporates.  Often described as tasting nutty, it has a deeper, richer, more intense flavor than melted or clarified butter.  Brown butter is traditionally served with fish, but it makes a delicious topping for any kind of grilled vegetables or other savory and even sweet dishes (for sweet dishes use unsalted butter).

Making Burnt Butter

  1. Cut the unsalted or salted butter (for savoury dishes) into small, evenly-sized pieces and place it in a frying pan. I recommend to use a light-coloured pan in order to see how the butter changes colour as it cooks.
  2. The temperature can vary from high to medium; either way, the butter will go from melted to brown in a few minutes. High heat will brown the butter very quickly, but do keep a close eye on it, the milk solids could sink to the bottom of the pan and burn before you know it. Until you are familiar with the process, I recommend to use moderate heat to slow things down so you can keep an eye on the process.
  3. Stir the pan constantly, until the butter becomes a light brownish color as the milk solids toast in the hot fat. Remove the pan from the heat because the butter will continue to cook with just the heat from the pan. Notice the change in color — it should be nut-brown and have a toasty nutty aroma. Pour the brown butter into a separate bowl to stop it from cooking any further.







  • Lightly browned butter goes well with vegetables.
  • Medium browned butter is the best for pasta and fish dishes, in baked goods and frosting.
  • Dark (but not blackened) butter is used in some traditional french dishes; it’s called black butter, or beurre noir.
  • When brown butter is made into a savory sauce, you can add herbs and/or garlic to further enhance the flavor.


Char-grilled Corn with Brown Butter and Parmesan

Corn on the cob with brown butter (beurre noisette) makes the perfect accompaniment to fish, chicken and meat dishes, or serve it as vegetarian main with a large salad.  Slightly charring the corn adds a lovely smoky flavor.

Prep time:  15 min      Cook time:  15 min     Total time:  30 min     Serves:  4


  1. 4 Yellow corn
  2. 4 Tablespoons of brown butter
  3. Salt and pepper for seasoning
  4. 200 gr Grated Parmesan cheese.


  1. Preheat a char-grill pan over high heat. Cook the corncobs for 8 minutes, turning, or until charred and just cooked.
  2. Once the corn is cooked, drizzle with brown butter and sprinkle with parmesan cheese. Season to taste.  Serve warm.