What happens if a healthy onion is also made very tasty? In Georgian cuisine, there is nowhere without onions in marinade: it is usually served with a huge amount of greens for any meat dishes. There are a lot of ways to pickle onions, but onions in a spicy marinade in Georgian are best combined with any food cooked on the grill. Preparing in field conditions is very simple. And the vinaigrette from it is simply incomparable, its taste is suitable for any spicy salad. Lovers of burning Caucasian food can also eat it simply as a single or additional side dish to any everyday meal, to which spicy onions in a Georgian marinade will give a taste of the holiday and create an appropriate mood for everyone gathered at the table. I've been cooking it for a very long time and I don't even remember exactly how his recipe came to me: either I heard it on a commuter train, or I read it in some magazine. But it doesn't matter. The culinary recipe itself is much more interesting.
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins
25
%
1
g
Fats
0
%
0
g
Carbohydrates
75
%
3
g
18
kcal
GI:
100
/
0
/
0
Cooking method
Cooking time:
1 h
PT1H
I start with the preparation of the marinade. Everything is simple here - I mix water with vinegar, salt, sugar and spices. At this time, water in a saucepan boils on the stove. I put the unpeeled onion in boiling water for a couple of minutes. Taking it out and waiting until it cools down, I clean it of scales, neck and root. I heat the water, but I don't bring it to a boil and dissolve a little salt in it.
Then I keep the peeled onion in warm brackish water for a few minutes. Then I pour a marinade of water, vinegar, salt, sugar and spices and stand for about half an hour. This is the end of cooking. It remains only to cool it a little and serve it with other dishes, sliced in any way: rings, half rings, straws. You can cut as you like and as you need, on this occasion, the culinary recipe does not contain any special recommendations.
Caloric content of the products possible in the composition of the dish
