Pickled Onions

Yield:
4 servings
Level:
Easy
Ingredients
  • 2 large red onions, peeled and thinly sliced
  • 1 tablespoon olive oil
  • 3 cups red wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons sugar
  • 6 whole black peppercorns
  • 4 sprigs fresh thyme
  • Garnish: 2 tablespoons finely chopped thyme
Directions

Saute the onions over low heat in 1 tablespoon of olive oil until soft. Place the vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme in a large noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight. (if storing overnight, place in a bowl and cover.) When ready to serve, drain the liquid and top with thyme


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    1 Review
    3 1
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    I know they are supposed to be pickled, but this came out very tart, pretty strong on the vinegar. I don't know if it's the amount of vinegar, the type, or if I should add more sugar.
     
    I LOVE Bobby Flay. I just don't know about this one.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Guinness and Onion Soup with Irish Cheddar Crouton

    Recipe courtesy of Michael Chiarello