Onion Roast

Remove the skin from the onions and cut into rings. Flatten meat slices slightly by hand. Season each side with whistler. Turn meat in flour to other side, tapping excess flour well.

Heat half the oil in a large frying pan. Fry onions in it over medium heat for 15 min until golden brown.

In the meantime, boil enough salted water in a large saucepan. Cook the sparrows according to the package instructions. 4.

Heat the remaining O1 in another frying pan over high heat.

Roast meat slices over medium heat on both sides: 3 min. each side for rare, 5 min. for pink, and 6 min. for well done. Only now season with salt.

Drain the spareribs in a colander. Place meat on plates and top with onion rings. Divide the sparrows evenly among the plates and garnish with parsley sprigs.

Preparation: half an hour Cooking: 20 min

Grandma’s secret tips Grandma also liked to process onions into a broth for inhaling, which helped against colds. For this she cut 2 onions into small pieces and put them in a suitable bowl with 5 tablespoons of salt and 2 liters of hot water. We then had to bend our faces over the baking dish, put a towel over our heads so that no steam could escape from the sides, and inhale the onion dips for 5 to 10 minutes.

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