Prep 8 mins
Cook 10 mins
At certain times of the year it's impossible to find sweet onions. The strong onions are really way too harsh in a gentle salad. In a restaurant we had this on our salad, and it wasn't hard to figure out how to imitate it. It's so very easy ... and you can, of course, also serve this on meats, chicken, cheese and with egg dishes!! For the best flavour marinate for at least 48 hours! Quantities are really of no concern, as long as your vinaigrette covers the onion rings.
- 3 onions, peeled and cut into thin rings
- vinaigrette dressing (but you can use bottled)
- 1⁄4 cup water
- 3⁄4 cup cider vinegar (or wine or balsamic)
- 2 teaspoons table prepared mustard
- 2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon salt
- 2 tablespoons superfine sugar (caster sugar)
- 1 cup olive oil
- Separate the onion rings, and drop them into a large pot of cold water.
- Bring to the boil, and then simmer the rings until they are limp -- about 7 - 10 minutes. This will depend on how you think you prefer them. They are best when fully cooked.
- Drain the rings well in a colander or sieve.
- For the dressing, whisk everything well, until dissolved, except the olive oil.
- Then whisk in olive oil.
- Put onion rings either in a glass bowl, or in a clean glass canning jar.
- Cover with vinaigrette dressing, cover the bowl or put lid on the bottle, and marinate the onion rings for 24 - 48 hours. (Make vinaigrette with balsamic vinegar if you'd like brownish onion rings).
- To use, lift out as much as you want, and let the marinade drain off.
- Serve on top of a mixed salad, or as suggested in intro.