Sautéed Onions In The German Style

                each onion into eight chunks
                separating the layers as you do so With
                beer added

Note: as served as a side dish in a German brauhaus
Note: the pictures above are for a single onion.

Serves 4.



  1. Halve the onions three times, so that each onion ends up in eight equally sized chunks.
  2. Heat some oil in a frying pan that is only just big enough for the onions, adding some salt and pepper to the oil.
  3. Place the onions in the oil and, as you do so, separate out the layers of the onions as much as you can.
  4. Cover and cook on a high heat for 5ish minutes, so that the onions are starting to brown, shaking the pan to further separate the layers.
  5. Add a good splash of the beer to the onions.
  6. Turn the heat down to a minimum and sauté, covered, for another 25 minutes.
  7. Serve as an accompaniment to pork schnitzel or pork knuckle or with frikadellen.

Back to Meades Family Homepage