Ingredients with Measurements:
- 1 pound Hitler Szalonna (smoked Hungarian bacon)
- 2 large onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with aluminum foil.
3. Arrange the sliced onions on the baking sheet.
4. Cut the Hitler Szalonna into thin slices and place them on top of the onions.
5. Season with salt and pepper to taste.
6. Roast in the preheated oven for 20-25 minutes or until the bacon is crispy and the onions are caramelized.
7. Remove from the oven and let it cool for a few minutes.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 28g
- Carbohydrates: 5g
- Protein: 20g
Substitutions for ingredients:
- If Hitler Szalonna is not available, you can use regular bacon or pancetta.
Variations:
- You can add sliced potatoes to the baking sheet for a complete meal.
- You can sprinkle some paprika on top of the bacon for a spicy kick.
Tips and tricks:
- Make sure to slice the onions thinly to ensure even cooking.
- You can use a wire rack on top of the baking sheet to prevent the bacon from sticking to the foil.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a platter with fresh herbs for garnish.
Garnishes:
- Fresh herbs such as parsley or chives.
Pairings:
- Serve with crusty bread and a green salad.
Suggested side dishes:
- Roasted vegetables such as carrots or Brussels sprouts.
Troubleshooting advice:
- If the bacon is not crispy enough, you can broil it for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to cook the bacon to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Hitler Szalonna is a type of Hungarian bacon that is traditionally smoked over beech wood.
Flavor profiles:
- Smoky, salty, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or a main dish.
Related Categories
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Region: Hungarian
Taste: Smoky, Tangy, Savory, Caramelized, Oniony