Oignons à la neuchâteloise
I found this recipe in one of my old cookbooks, Schweizer Tafelfreuden, a great collection of classic Swiss recipes from the 1970s.
The history of the dish is not very clear, with the book pointing simply to a western Swiss love of onions. I went to a Canadian school in Neuchâtel when I was a teenager, and lived with a local family. Although I remember a tangy raw onion salad, I never had the pleasure of this onion dish.
However, Sam is a huge onion-lover, so any way to serve onions as an entire side dish is appreciated, and this dish make the perfect accompaniment to all kinds of meat, cheeses and even salad.
And as it says in the book:
Ein oder zwei Gläschen weissen Neuenberger dazu trinken—und schon sieht die Welt ganz anders aus!
Pair with one or two little glasses of white wine from Neuchâtel—and the world will look quite different!
I’ve adjusted the recipe slightly to my own preferences. It’s simple to make, but the addition of the tangy vinegar makes it special.
around 8 onions
3 tbsp flour
2 tbsp oil
3 tbsp vinegar
salt and pepper
Peel the onions and cut them into thick rounds.
Dip both sides in flour.
Heat the oil in a frying pan, then fry the onions for about 3 minutes on each side, or until nicely browned.
Turn the heat down to medium low and add the vinegar. Continue to cook until the onions are soft, about 10 minutes.
I used apple cider vinegar, but many different kinds would work, with balsamic adding a nice sweetness.
Serve with potato-based meals, an entire roast ham (as the cookbook suggests, Gschwellti and cheese, a salad, or a lovely Saucisson.
Another great side?
Speckrüebli
