Onion Salad Zibelsalat Recipes

Steps:

• Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
• In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.

Steps:

• 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.

Steps:

• Slice the onions very thin and place them in a plastic or glass dish.
• Combine the vinegar, water, sugar, and salt.
• Mix well to dissolve the sugar and salt.
• Pour over the sliced onions and mix well.
• Put a plate on top of the onions and set a weight on it.
• A plastic bottle of oil and vinegar works well.
• Let the onions sit on the counter all day- overnight is best.
• Drain the onions (You will wonder where all the liquid came from!).
• Combine the dressing and celery seed and toss with onions.
• Put in a serving bowl and serve.

Steps:

• Heat grill to medium; lightly oil grates. In a small bowl, gently toss onion with 1 tablespoon oil; season with salt and pepper. Grill wedges, turning occasionally, until soft, 15 to 20 minutes.
• Meanwhile, in a large bowl, whisk together lemon juice and remaining 3 tablespoons oil; season with salt and pepper. Add greens, and toss to coat. Serve topped with onion and cheese.

Steps:

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