How I fell in love with onions

This dish is so simple, yet so tasty, that I thought I’d share it. I first had it when I started really studying Russian culture and cuisine. My partner has been there and she let me know how to make it. You might really like this, so try it just once.

You will need:

A loaf of black rye bread. A skinny cocktail loaf is fine. Bonus if it’s home made.

An onion.bread-1480741_640

Can use a white, yellow or red,

or a Walla Walla Sweet

if you don’t like heat.

Butter or equivalent.

Dill weed,  salt.

 

First, peel and chop your onion. About half inch cubes is best but this doesn’t have to be exact.

Take the chopped onion and put it in a bowl with a little salt and dill weed. Shake it around and let it meld in the fridge a bit. Kosher salt is good for this.

Then, slice the black bread – about normal thickness – and butter it.

Heap on your onion.

Eat! This little appetizer can make a substantial part of a meal and it’s not bad for you. The flavors meld nicely and the onion isn’t as hot as it would be otherwise.  The butter adds richness to the bread and the dill adds complexity and tempering to the onion.

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