Sautéed Onions In The German Style
Note: as served as a side dish in a German brauhaus.
Note: the pictures above are for a single onion.
- 4 onions, peeled
- some beer, preferably dark, e.g. Erdinger dunkel weissbier
(but of course it doesn't have to be German beer)
- olive oil for frying
- salt and pepper to taste
- Halve the onions three times, so that each onion ends up in
eight equally sized chunks.
- Heat some oil in a frying pan that is only just big
enough for the onions, adding some salt and pepper to the oil.
- Place the onions in the oil and, as you do so, separate out
the layers of the onions as much as you can.
- 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.
- Add a good splash of the beer to the onions.
- Turn the heat down to a minimum and sauté, covered, for
another 25 minutes.
- Serve as an accompaniment to pork
schnitzel or pork knuckle
or with frikadellen.
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