Recipe courtesy of Rick Bayless
Save Recipe Print
Total:
5 hr 5 min
Prep:
5 hr
Cook:
5 min
Yield:
1 generous cup
Level:
Easy

Ingredients

Directions

Blanch the onion slices in boiling salted water for 45 seconds, then drain and place in a medium sized bowl. Coarse grind the peppercorns and cumin in a mortar or spice grinder, and add to the onions. Add the remaining ingredients plus enough water to barely cover. Stir well and let stand for several hours until the onions turn bright pink. Covered and refrigerated, the onions last several weeks.;

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Chile de Arbol Salsa (Red Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Red Velvet Cake

Recipe courtesy of Bobby Flay

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

French Onion Soup

Recipe courtesy of Keri Poulios

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Almost-Famous Bloomin' Onion

Recipe courtesy of Food Network Kitchen

French Onion Soup

Recipe courtesy of Alton Brown

Savory Breakfast Casserole with a Trio of Toppings: Mushroom and Onion Jam, Tomato and Pesto and Avocado Black Bean Salsa

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword