BAD RED ONION RECIPES

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QUICK PICKLED RED ONIONS | BAD MANNERS



Quick Pickled Red Onions | Bad Manners image

These tangy sons of bitches add a crunch to any salad, sandwich, or try em in a taco. Plus the pink makes even the most basic dishes look elevated as hell. Easy, tasty, instagrammable. 

Provided by Bad Manners

Prep Time 5 minutes

Yield one 12 ounce jar

Number Of Ingredients 6

1/2 cup water
1/2 cup rice vinegar or white wine vinegar
1/2 cup apple cider vinegar
1 teaspoon sea salt
pinch of sugar
1 medium red onion, thinly sliced in circles

Steps:

  • Place the water, vinegars, salt, and sugar in a small saucepan and bring it to a boil on the stove. Stack all the sliced onions in a 12 ounce glass jar, one that's ok with taking some heat and has a lid. Once the vinegar is rolling, turn off the heat and pour it over the onions, making sure they're all covered. Let it cool on the counter for a couple minutes then toss on the lid and stick it in the fridge. Serve after 30 minutes or let them hang out in there until they're all the way chilled. Eat within 2 weeks.

WHOLE BAKED RED ONIONS | JAMIE OLIVER RECIPES

Itamar Srulovich and Sarit Packer share a vegetarian barbecue recipe from their latest book Chasing Smoke: Cooking Over Fire Around the Levant.

Yield 6 - 8 as a starter or side salad

Number Of Ingredients 13

4 large red onions skin on
olive oil for brushing?
flaky sea salt to finish
80 g walnuts? (2¾ oz)
10 sage leaves rolled up and cut into really thin strips
1 tablespoon honey?
2 tablespoons white wine vinegar?
2 tablespoons boiling water?
1 teaspoon mild chilli flakes?
½ teaspoon salt?
a little freshly ground black pepper?
3 tablespoons olive oil?
a few sprigs of mint leaves picked (about 15 g / ½ oz)

Steps:

    1. Halve the red onions through the core, keeping the skin on. Brush the cut faces with oil and place cut-side down on a hot grill. Roast for about 12 minutes till the cut surface is black and charred, then flip to skin-side down and leave to cook for 5 minutes more. Remove to a plate to chill till they are cool enough to handle.
    2. Make the dressing while you wait. Roast the walnuts over the fire for about 8 minutes in an old sieve or dry frying pan, stirring occasionally. Slightly crush them and mix with all the other dressing ingredients apart from the mint leaves.
    3. Break the cooled onion halves into petals, discarding the outer skins. Set the petals with their charred rims upwards on a large serving plate. Just before serving, thinly shred the mint leaves and mix into the dressing. Drizzle all over the onion petals and sprinkle with a little sea salt to finish.

Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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