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Ingredients:
Nocla flavouring:
5 kg zittauer onions
Coarse salt
250 g crème fraiche 38%
50 g Kornfond
0.5 bundle of dill – finely chopped
100 g white Danish cucumbers – sliced into smaller pieces
Salt-baked onions
01
Cover the bottom of an oven tray with coarse salt – layer height approx. 1 cm.
02
Cut the roots/bottom of the onions and place the onions in salt, so the surface where the onions have been cut is sitting in the salt.
03
Roast the onions for 25-30 minutes in the oven at 150C (if possible, reduce the fan speed of the oven). Take the tray out of the oven and let the onions cool down to room temperature.
04
Cut the onions lengthways and discard the outermost layer. Pick the onions into layers and place it an oven tray with 50 g water. Cover the tray with a lid.
Sauce for the onions
05
Place the gastro tray in the oven at 150C for 5-7 minutes.
06
Remove the lid and add the rest of the ingredients.
07
Mix well and adjust the seasoning.
