STORING FRESH ONIONS RECIPES

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PICKLED ONIONS RECIPE | BOBBY FLAY | FOOD NETWORK



Pickled Onions Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories     condiment

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

PICKLED ONIONS RECIPE | BOBBY FLAY | FOOD NETWORK



Pickled Onions Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories     condiment

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

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