Marinated red onions

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

  1. 4 small red onions or 2 large onions
  2. 300 ml white vinegar, or cider vinegar, or rice vinegar
  3. 4 TBSP white sugar
  4. 1 TBSP salt
  5. peppercorns
  6. 2 peeled garlic cloves
  1. Peel the onions and slice thinly into rings.
  2. Place the sliced onions into two medium mas jars. Add the some peppercorns and one garlic clove to each jar.
  3. Bring to the boil the vinegar, salt and sugar.
  4. Pour the vinegar over the onions and fill to the top. Leave to cool down a bit and cover.
  5. 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.
  • Use the marinade for vinaigrettes.

Joyeux Noël!

Country onion soup(Soupe à l’oignon champêtre)

Winter has suddenly hit us with a bang and out came the soups of which onion soup is a favorite. The secret of a good onion soup rests on a good stock (preferably homemade) and of course the slow, deep caramelizing of the onions. If you want a quick soup for dinner, this is not it. But no doubt, for a cold day, an onion soup, topped with a melted cheese crouton, is pure heaven.

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Pincée de fleur de sel:

  • The longer you can caramelize your onions, the more flavorful they will be. It is a myth that onions can be caramelized within 10 minutes.
  • I cut my onions in quarters and then slice the quarters finely, because I don’t like long strips dripping soup  from my spoon.
  • To serve country style, serve the soup in a tureen with the croutons on top and serve each portion from the tureen.
  • It can also be served individually by placing a slice of bread on the soup, top with cheese and grill for a few minutes to melt the cheese.
  • Don’t be skimpy with the thyme as it adds to the flavor.
  • To really serve a soup and not soaked bread, don’t serve too much bread in the soup, for it soaks up a lot of the liquid and you will be left with only onions and soaked bread.
  • Serve the soup hot in warmed  bowls.

..a variety of onions..

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..onions cut into quarters and sliced thinly, cooked until translucent and caramelized until dark and soft…

soupe a l'oignon

countrybread, called a tourte here inCorréze, sliced and torn into smaller portions..

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..Vieux Cantal( aged Cantal cheese) broken into small chunks and sprinkled on the bread and soup for a country dinner..

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To all my American friends and readers…have a Happy Thanksgiving!

..à la prochaine fois..