Maria's Cilantro Cebollas
These onions were a mainstay of family meals at a little catering company I worked at in New York. It was the best little catering company a young chef could ever find: uncompromising owners, an open-minded clientele, and a hyper-diverse staff--nurtured by Maria. Every day, we'd all eat lunch together, and most days, Maria would make these onions. Liquid? No. "Saucy?" Yes. To enliven virtually anything off the grill, put these on the table.
How to Make It
Shave the onion very thinly, following the curvature of the onion and preserving the integrity of the onion's cell wall structure. It matters.
Throw in the salt. Toss. Toss again. One more time. Good.
Now, add the lime juice. Tumble the onion a couple of times.
Let the onion mixture sit for 10 minutes at room temperature.
Right before serving, add the cilantro. Not a second sooner.
Serve atop Cocoa-Crusted New York Strip, grilled meats, hearty roasts, or...pretty much anything in the universe. Thank Maria. She'll feel good inside.
Cooking Light Mad Delicious
