Boiled onions with parsley and mustard

Bring to a boil in a saucepan 3 liters of water, add two tablespoons of salt, sugar and vinegar, add the Bay leaves, and let boil 5 minutes to Bowl out.

Delete the onion Peel, wash them and put them in the Pan, let it return to a boil then cover with lid and cook 25 minutes on low heat. Dry mustard parts with a paper towel and cut them to pezzetti di mezzo cm keep aside some morsel to decorate the plate. Clean the parsley, wash it and dry it, then finely preserved tritatelo some whole leaf for garnish.

Drain the onions, cooked with the slotted spoon, appoggiatele on cutting board, cut them in half lengthwise; place on a serving dish with the cut side facing up. Spread the mustard on half diced onions and polverizzatele with the chopped parsley.

Pour into a bowl the lemon juice, a pinch of salt, a ground pepper and pour the oil flush banging with a fork until light and thick sauce. Sprayed with onions sauce decorated with pieces of whole mustard and parsley leaves. Serve.