AuthorJan BouwerBaby onions gently simmered and coated in a tangy mustard, turmeric, and vinegar sauce thickened with egg — a tangy side dish that gets better the longer it sits.
Place the onions in a pot with enough water to cover them and let simmer gently for 20-30 minutes. Do not cook the onions until mushy.
Drain the onions.
Mix the mustard powder, grain mustard, cornflour, and turmeric with the cold water. Whisk with a wire whisk until smooth.
Mix in the vinegar.
Put the sugar and salt into a medium saucepan and add the vinegar-and-cornflour mixture. Mix well with a wire whisk.
Heat slowly over medium heat until the sugar has dissolved and the mixture begins to boil. Stir constantly to prevent lumps from forming.
Beat the eggs thoroughly in a mixing bowl.
Add the hot vinegar mixture to the eggs bit by bit while stirring constantly. Do not add the eggs directly to the vinegar mixture, as it will curdle.
Pour the mixture back into the pot, heat slowly, and keep stirring until it thickens.
Pour the warm sauce over the onions and mix well.
Let cool completely and store in the refrigerator until serving.
The onions taste better the longer they stand, so it is best to make this a day or so in advance.
Ingredients
Directions
Place the onions in a pot with enough water to cover them and let simmer gently for 20-30 minutes. Do not cook the onions until mushy.
Drain the onions.
Mix the mustard powder, grain mustard, cornflour, and turmeric with the cold water. Whisk with a wire whisk until smooth.
Mix in the vinegar.
Put the sugar and salt into a medium saucepan and add the vinegar-and-cornflour mixture. Mix well with a wire whisk.
Heat slowly over medium heat until the sugar has dissolved and the mixture begins to boil. Stir constantly to prevent lumps from forming.
Beat the eggs thoroughly in a mixing bowl.
Add the hot vinegar mixture to the eggs bit by bit while stirring constantly. Do not add the eggs directly to the vinegar mixture, as it will curdle.
Pour the mixture back into the pot, heat slowly, and keep stirring until it thickens.
Pour the warm sauce over the onions and mix well.
Let cool completely and store in the refrigerator until serving.
The onions taste better the longer they stand, so it is best to make this a day or so in advance.
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