These marinated onions have been around for quite a few years and I haven’t gotten around to posting them. So here they are. If you haven’t made them yet, you are missing out badly. They are delicious with everything and they add a punch to salads, starters, sandwiches, vegetable platters, pastas and snacks. So easy to make, so quick and effortless, it will be a shame not to have them on hand in the fridge, where they will keep for about one month. Now that the festive christmas season is upon us, why not give a bottle/can away as a christmas gift. I promise you it isn’t expensive, it looks pretty and it will be truly appreciated.
Marinated red onions recipe
4 small red onions or 2 large onions
300 ml white vinegar, or cider vinegar, or rice vinegar
4 TBSP white sugar
1 TBSP salt
2 peeled garlic cloves
Peel the onions and slice thinly into rings.
Place the sliced onions into two medium mas jars. Add the some peppercorns and one garlic clove to each jar.
Bring to the boil the vinegar, salt and sugar.
Pour the vinegar over the onions and fill to the top. Leave to cool down a bit and cover.
Set aside to cool down completely and store in the fridge for up to one month.
Pinch of salt
Use white vinegar or cider vinegar or rice vinegar, or use a mix of your choice of vinegar.
Add a little water to the marinade if you don’t want it too pungent.
Slice the onion thicker for more crunch.
The onions canbe used immediately but will be better after about three days of marinating.
Orzo, also known as risoni, or in french, langue d’oseau is a form of pasta, shaped like a grain of rice. It is a staple in our house and everybody loves it, especially when we make it risotto style. We always prefer eating risotto on its own with a vegetable or a salad. I served this orzo risotto with a plain fresh tomato salad with sliced spring onions. It is what I had in the fridge…the tomatoes were not in the fridge though, never keep tomatoes in the fridge!
I small onion
2 TBSP olive oil
1 cup orzo
2 cups of hot vegetable stock
1 TBSP of butter
1 TBSP of créme fraiche
1 TBSP parmesan cheese
2 large handfuls of washed and drained spinach leaves
freshly squeezed lemon juice
Salt and pepper
Slice the onion finely and sauté in the olive oil until translucent.
Add the orzo and sauté for a minute or two.
Add a ladle of hot vegetable stock and simmer over medium heat until dissolved, while stirring all the time. Repeat the process until all the stock has been used or until the orzo has become al dente. Take care not to cook the orzo until dry, because with standing time it will become more dry and might then become sticky and clumpy. You want the risotto creamy and runny.
Add the butter and créme fraiche when the risotto is still creamy and still has some liquid. Remove from the heat. See image below.
Stir in the parmesan cheese.
Add the spinach, a drizzle of lemon juice and season with salt and pepper. Mix gently.
Serve on its own with some more grated parmesan cheese and a fresh tomato salad or serve with roasted chicken.
Pinch of salt
Use a large shallot instead of an onion.
Like with risotto, you can serve this with any vegetable you choose, steamed asparagus, roasted butternut for autumnflavor, plain with saffron, broccoli, or roasted sweet potato.
Add fresh herbs of your choice at the end of the cooking process.
Keep the risotto creamy by removing it from the heat until it is still runny and still has some liquid, or else it will become sticky and clumpy if you cook it until dry.
Serve the risotto as soon as possible. The longer it stands the drier it becomes.
Constantly stir the risotto to keep it from sticking to the bottom.
The cooking time is more or less about the same as for risotto, 20 minutes.