RCI-VG.004.1243.001
Slaphakskeentjies
South African with a Afrikaans name (Malawian, some might argue Chadian) onion salad. Delicious with all meats, and well suited to winter meals as well. Preparation time includes the rather finicky task of peeling the little onions!!
Prep5 min
Cook20 min
Total25 min
Servings4
Difficultybeginner
Ingredients
- – 5 cups onions4 unitthe small pickling kind, peeled, and kept whole
Method
1
Peel the small pickling onions by blanching them in boiling water for 2 minutes, then transfer to ice water to cool slightly before removing the papery skin.
2
Heat a large skillet or saucepan over medium-high heat until it is hot and ready to cook.
3
Add the peeled whole onions to the hot skillet and cook, stirring occasionally, until they begin to caramelize and develop golden-brown spots on all sides.
15 minutes
4
Reduce heat to medium and continue cooking the onions, shaking the pan gently to ensure even browning and prevent burning.
5
Once the onions are deeply caramelized with a rich golden color, transfer to a serving dish and serve hot as a savory side dish.