Low Sodium Zwiebelschmalz
Transform traditional Zwiebelschmalz into a heart-healthy delight with this low sodium spin on the classic German onion spread. Featuring caramelized onions, grated apple, and a hint of garlic infused with fresh marjoram, this recipe swaps out salted lard for unsalted alternatives or vegetable shortening, making it a smarter choice for low sodium diets. The gentle cooking process allows the natural sweetness of the onions and apple to shine, while ground white pepper adds just the right touch of spice. Perfectly versatile, Low Sodium Zwiebelschmalz can be served as a savory spread on crusty bread, crackers, or even as a flavorful addition to dips. Ready in just 40 minutes and easy to prepare, this recipe is crafted to bring traditional German flavors to your table without compromising on health or taste.
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Recipe Information
Ingredients
- 200 grams Unsalted lard or vegetable shortening
- 2 medium Yellow onions
- 1 small, peeled and grated Apple
- 1 clove (minced) Garlic
- 1 teaspoon (chopped) Fresh marjoram leaves
- 0.25 teaspoons Ground white pepper
- 0.25 teaspoons Low sodium salt substitute (optional)
Instructions
Peel and finely dice the onions.
In a medium skillet, melt the unsalted lard or vegetable shortening over medium heat.
Add the diced onions to the skillet and cook gently, stirring occasionally, until caramelized and golden brown. This should take about 15-20 minutes. Be careful not to burn them.
Add the grated apple and minced garlic to the skillet. Cook for an additional 5 minutes, stirring frequently, until softened and fragrant.
Stir in the fresh marjoram leaves, ground white pepper, and optional low sodium salt substitute. Mix well to combine all flavors.
Remove the mixture from heat and allow it to cool slightly.
Transfer the mixture to a food processor and pulse lightly to achieve a spreadable texture, or leave it chunky if desired.
Spoon the Zwiebelschmalz into a clean jar or container, cover, and refrigerate for at least 2 hours to set the flavors.
Serve chilled or at room temperature on slices of bread, crackers, or as a dip.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.5 g | 257% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 27.6 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
