If there is one thing I’ve learned is to never assume that others know. While I learn new “obvious” things every day, the same happens to many of us, so I’m comfortable with sharing simple recipes and ideas even when they’re just “too simple”. One of the most common and enjoyable things about Dominican breakfasts, very popular along boiled plantains and yuca (cassava) is vinaigrette onions. They’re generally served on top of them and counter the generally bland “viveres” (boiled musaceae or roots) amazingly well. The oily and sour goes very well with the boiled roots and musaceae we generally call just “víveres”
Just a few days ago I learned that the order in which you add the simple three ingredients in white rice can change how it turns out, regardless of the proportions. A simple change of boiling water, then salt and oil, then rice (me) versus salt on dry pot, then oil, then rice and then water (a Dominican traditional master cook I was observing) can make a big difference. What makes me a Dominican traditional food master cook is precisely my willingness to always change my technique when I find a better way.
My point is, a vinaigrette onion is a simple recipe, but a great one.
Today I share with you what I’ve learned about vinaigrette onions.
- 1 big red onion (for víveres it is generally preferred to use the red ones. Their strong flavor counters the víveres greatly)
- Salt (a pinch)
- Vinegar (about a tablespoon should suffice)
- Enough oil to stir fry the onions (About half a cup)
Adjust recipe to your convenience and amounts.
Heat the oil and add the onions. Once caramelized and tender, add the salt and vinegar. Serve with the oil in which they were fried.
The original recipe calls for placing the onions in the oil and vinegar for hours before stir frying them. I have found that doing them this way saves those hours while keeping the same flavors. Go figure!
Stay tuned. I have many recipes that I want to share and I’ll try to upload as much as I can.
A big hug from the warm Caribbean. (Temperature in the 80’s today)
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