{"id":18319,"date":"2016-01-30T18:18:07","date_gmt":"2016-01-30T17:18:07","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=18319"},"modified":"2016-01-30T18:19:27","modified_gmt":"2016-01-30T17:19:27","slug":"caramelised-red-onion-and-greek-yogurt-or-quark-spread","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=18319","title":{"rendered":"Greek Yogurt (or Quark) Spread with Caramelised Red Onion"},"content":{"rendered":"

\"onionspreadp\"I discovered this wonderful spread in an overpriced, but otherwise average\u00a0restaurant I’d certainly try to forget if it hadn’t been\u00a0for quark with\u00a0caramelised red onion,\u00a0the highlight of their welcome snacks (and of the whole evening really). Visually unappealing, it proved surprisingly complex in taste and absolutely delicious.\u00a0It has\u00a0quickly become\u00a0my staple\u00a0light snack and favourite winter breakfast. I prepare\u00a0a batch and, as soon as it’s finished, I prepare a new one. It’s been going on like this for\u00a0several\u00a0weeks and I don’t get tired of all these\u00a0fantastic\u00a0flavours.<\/p>\n

TIPS: The restaurant I’ve mentioned used quark (aka fresh cheese or fromage frais), which is not available everywhere. Greek yogurt has a similar consistency and is also perfect here (I’ve tested both\u00a0and even made\u00a0it with normal natural yogurt and all these three options work perfectly). (Though if you have choice, do try it with quark first). You can also try it with thick sour cream; it will no longer be light, but the slight tanginess will be there.<\/p>\n

US cream cheese is not an option here: \u00a0it doesn’t have the tanginess and freshness yogurts or quark have, so I don’t advise it; moreover the spread\u00a0would no longer be healthy or light….<\/p>\n

The condiments’ amount given below should be treated as a vague proposition. Taste the onion (when cooled) and adjust according to your taste.<\/p>\n

If you skip soy sauce, the onions will retain their purple colour. (Soy sauce is my recent improvement idea).<\/p>\n

SERVING IDEAS: My absolute number one is a canap\u00e9 with thin Finnish wholemeal crisp bread, but it goes as spread\/dip on any bread, chips, nachos, etc..\u00a0You can serve it as a side dish with grilled chicken or as heat taming sauce with Mexican or even Indian dishes. I’m sure it tastes fantastic with\u00a0baked potatoes.<\/p>\n

Preparation: about 30 minutes + at least 2 hours in the fridge.<\/em><\/p>\n

Ingredients:<\/em><\/p>\n

200 ml (about 6 oz) Greek yogurt or Quark (see the TIPS above)<\/em><\/p>\n

1 big red onion (which has a size of a medium white onion)<\/em><\/p>\n

1 tablespoon oil<\/em><\/p>\n

2 tablespoons vinegar (the best would be balsamic; if you use a stronger one, put only 1 tablespoon)<\/em><\/p>\n

1 teaspoon brown sugar<\/em><\/p>\n

1 tablespoon soy sauce<\/em><\/p>\n

ground black pepper<\/em><\/p>\n

(salt, if needed)<\/em><\/p>\n

Cut the peeled onion in half and slice more or less finely.<\/p>\n

Heat the oil in a pan and constantly stirring, fry the onion at medium heat until it loses about half of its volume.<\/p>\n

Add the vinegar, the soy sauce\u00a0and the sugar and continue stir-frying.<\/p>\n

After about 5 minutes, put aside, let it chill and taste. Adjust the flavours, adding more salt, sugar or vinegar and fry for a minute to heat once more. (Don’t taste\u00a0the onion when it’s warm because the taste changes a lot). At the end add ground pepper and give the onions the last stir.<\/p>\n

Combine with the yogurt or quark, add more freshly ground black pepper, \u00a0and refrigerate for at least two hours. It improves greatly overnight.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I discovered this wonderful spread in an overpriced, but otherwise average\u00a0restaurant I’d certainly try to forget if it hadn’t been\u00a0for quark with\u00a0caramelised red onion,\u00a0the highlight…<\/p>\n","protected":false},"author":1,"featured_media":18321,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[80,130,204,13,133,85,18],"tags":[],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18319"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18319"}],"version-history":[{"count":15,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18319\/revisions"}],"predecessor-version":[{"id":18335,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18319\/revisions\/18335"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/18321"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18319"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18319"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18319"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}