Prep 10 mins
Cook 2 hrs
This is a salad I grew up with. It is wonderful as a garnish for churrasco. If you think you can't possibly eat raw onions, the secret is to soak the sliced onions in ice water or sprinkle them with sugar and leave them in the refrigerator for a couple of hours. That will take away some of the pungency. Then when you eat them, cut the rings into smaller pieces with your fork and knife.. Posted fro ZWT7. Found in:http://www.maria-brazil.org/onion_salad.htm
- 2 large onions
- 2 tablespoons sugar
- 1 tablespoon red wine vinegar (to taste)
- 2 tablespoons olive oil (to taste)
- salt (to taste)
- pepper (to taste)
- Peel the onions and slice them into very thin slices.
- Separate the slices into rings.
- Place the onions in a bowl and cover them with ice cubes and water. Refrigerate for 2 hours. The alternative used by my friends in Bahia is to sprinkle the slices with sugar (2 Tbsp) and refrigerate for 2 hours. Both methods have worked for me.
- When you are ready to serve them, drain the onion slices and rinse under cold water.
- Serve them in a glass bowl, drizzled with extra-virgin olive oil and red wine vinegar, and sprinkled with salt and freshly ground pepper.
I do like raw onions, but sometimes they are a little too pungent. I decided to try this both ways. I used red onions, and did half with the sugar and half with the ice water. I found that the water did a better job and removing the pungency, but I liked the flavor of the sugared ones better. These are very nice as a simple salad or relish. Thanks for posting! Made for ZWT Witchin Kitchen.
Made as written for the Quest 2014, I saw this recipe as more of a relish or condiment than a stand-alone salad. I opted to pair it with some leftover oven-baked potatoes that I wanted to use but they had lost their fresh taste. It was a good choice w/a tasty result. I see more creative uses in their future (including a salad add), but doubt I would use them as a stand-alone dish. Thank you for sharing this recipe & helping me to explore the So American cuisine. :-)
So delicious Awalde. I've never tried onion salad before, this was amazing. So much flavor and so very easy to make. I used Mayan Sweet Onions and tried the sugar method. I found the onions to be crisp and crunchy and they had great flavor which was in no way overpowering. Wonderful served as a salad, just as great added to simple sandwiches. Thank you so much for sharing a recipe that we will be enjoying often. Kudos on making it into my Best of 2014 Cookbook. Made for Aussie Swap March 2014.