Recipe courtesy of Bobby Flay
Episode: Burgers
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Pickled "Red" Onions

Recipe courtesy of Bobby Flay

Pickled Red Onions

Recipe courtesy of Rick Bayless

Quick Pickled Onions

Recipe courtesy of Rachael Ray

Pickled Red Onions

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Pickled Red Onions

Recipe courtesy of Food Network Kitchen

Quick Pickled Onions and Apples

Recipe courtesy of Rachael Ray

Salmon Sashimi with Pickled Onions

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories