Thursday, March 9, 2017

Frisk Stegt Løg ( Fresh Fried Onions)

We Danes do love to 'pynt' our Smørrebrød.

Or as we say in English, garnish our sandwiches.  

Not only do they look pretty enough to eat, but they also taste great.

You can't make it pretty unless you make it taste good as well, cause gee, who wants to eat something that doesn't taste great.  I don't care how pretty it looks, if it doesn't taste good, I don't want it.

It's also been said that you eat with your eyes and that's pretty true when it comes to Smørrebrød. 

Recently at a Tapas Night I decided to make a few pieces of smørrebrød to introduce some of my friends to some of the foods I love.
And I featured some Frisk Stegt Løg on top of some roast beef and added a squiggle of horseradish sauce on top.
Frisk Stegt Løg og Bøf og Italiensk Salat og Skinke
They disappeared in short order.  Giggle, I love it when when I see an empty plate.
I also made some Fransk Salat, some Italiensk Salat og Skinke along with the Frisk Stegt Løg to top the thinly sliced roast beef Smørrebrød.
Such a simple thing to make and yet, it makes this open face sandwich truly memorable.
I'd forgotten how much I love these.  
I used a pan that my husband's grandmother (Mormor) gave me and since her father was Danish, it felt right to use it to make these Frisk Stegt Løg (french fried onions).  (that's a reflection of a ceiling vent in the oil, btw)

And this is so simple and easy to make, I'm almost embarrassed to share.

Cut a couple of onions into slices,
Sliced Onions
toss with a little flour, (I also played with some leek, but it didn't work well at all.)
Floured Onions
then deep fry them until they turn a dark golden brown.
Frisk Stegt Løg og Bøf
Take out of oil and drain. 
Top some lovely rare roast beef sandwiches along with some Creamy Horseradish sauce.
Frisk Stegt Løg og Bøf
Done. 

And the Horseradish Sauce.  Well, let me tell you a story about that.  Personally, I love Horseradish and you're supposed to top these little bites of wonderfulness with freshly grated Horseradish root.  I don't have any, but I looked up a recipe for Horseradish cream and I had all the ingredients, so I made some. 
I'll share that recipe soon. 




Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

No comments:

Post a Comment

I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.