Last night we enjoyed a simple appetizer of cheese and crackers with these pickled red onions. This recipe comes from Thomas Keller's Bouchon cookbook. It was for an open faced sandwich called Tartine of Lamb with Pickled Red Onions. As delicious as the tartine is, I find myself making these onions for so many other things because my family absolutely adores them.
We eat them with cheese and on all types of sandwiches, like chicken or egg salad. We enjoy them as a side to stewed beans and rice, on salads, or packed in small containers for school lunches. We eat them with just about everything. In fact, last night my son ate more pickled onions than cheese! They are simple to make and very tasty. Give them a try. You will be glad you did.
Pickled Red Onions
*recipe can easily be halved
About 1 1/4 pounds (2 large) red onions
1 1/2 cups red wine vinegar
3/4 cup granulated sugar
Trim any roots form the onions and cut them lengthwise in half. Remove and discard the outer layer of peel. Cut a V in the bottoms of the onions and remove the roots. Place the onions cut side down on a cutting board and slice lengthwise into 1/8-inch slices, following the natural lines on the outside of the onion. Cutting with the lines, of the grain, rather than against them will help the onions soften more quickly. Pack the onions into a 1 quart canning jar or container; reserve any that don't fit.
Combine the vinegar and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Pour the hot vinegar mixture over the onions. Once the onions begin to wilt, you can add any remaining onions to the jar. Let cool. Refrigerate for at least 24 hours, or up to several weeks. Enjoy!