|The Swiss raclette hearth.|
|We were taught to pour the cheese on top of the potatoes.|
|Adding a slice of smoked loin of pork worked really well.|
It´s not too hard, really. Blanch about 1 kilo of small onions and peel them. Then put them in salted water (1 liter water and 100 ml salt) over night, and boil them for a few minutes until soft. (I managed to over-blanch them - they are so small! so I just rinsed the salt off, I think they are quite soft enough.) Then you make a solution by boiling 300 ml sugar, 200 ml vinegar essence, 300 ml water, spiced with 1 teaspoon white peppercorns, 3 pieces of dried ginger, and 5 pieces of mace. Put the onions in a jar and pour the hot solution over it. It´s ready to eat after three weeks and lasts for a year. We haven´t tried ours yet, but it looks nice.
|Peeling the onions.|
|Salting the onions.|
|Done! Made half the recipe and didn´t fill the jar - we´ll finish this in no time!|