The “Altwiener Zwiebelrostbraten” A secret Viennese culinary delight

What does this name mean for a dish? How is this dish prepared and why was it mistakenly called “vanilla roast “?   Vienna was and is known for its large selection of delicacies, which are not only appreciated by gourmets from all over the world. People in the metropolis still love culinary variety today. As a result, new dishes were added time and again over the course of time, shaping the city’s culinary self-image.   The Viennese delicacy has nothing in common with the spice vanilla, hence the rather confusing name. The meat dish is seasoned exclusively with garlic. As a festive and holiday dish, this specialty is an absolute treat for the palate. Fragrant and filling. The roast potatoes complement the flavorful symbiosis of the meat and its sauce. Never skimp on the quality of the meat, which then turns out tough and “meaty” to the annoyance of every connoisseur. Onion roast is undoubtedly part of the culinary heritage of the Danube metropolis. From 1800, “roast beef ” found its way into Viennese cookbooks.  Beef used to be the cheapest meat, which is hard to believe today, and was on the menu of day laborers and factory owners alike “The roast beef is characterized by tenderness, which is due to the fact that this meat is infused with some fat. The pieces were particularly suitable for roasting on the grill (hence the name of the good piece). The fat content prevents the meat from drying out. (Julia Danielczyk, Isabella Wasner-Peter ed., “Heut muss der Tisch sich völlig bieg’n, Wiener Küche und ihre Kochbücher)  Time Travel Tip: The restaurant “Das Wiener” in Hermanngasse and the Gasthaus Pöschl in Weihburggasse are particularly good places to enjoy roast onions. Please make a reservation!   Editor: Michael Ellenbogen