Bobby Flays Pickled Red Onions Recipes

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BOBBY FLAY'S PICKLED RED ONION



Bobby Flay's Pickled Red Onion image

Bobby Flay's Pickled Red Onion

Provided by Bobby Flay

Number Of Ingredients 5

1 ½ cups red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion
halved and thinly sliced

Steps:

  • Bring the vinegar, ¼ cup water, the sugar and the salt to a boil in a small saucepan
  • Remove from the heat and let cool for 10 minutes
  • Put the onion in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 2 days before serving

PICKLED RED ONION



Pickled Red Onion image

Categories     Onion     Boil

Yield Makes 1 1/2 cups

Number Of Ingredients 4

1 1/2 cups red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion, halved and thinly sliced

Steps:

  • Bring the vinegar, 1/4 cup water, the sugar, and the salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes.
  • Put the onion in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 2 days before serving.

PICKLED ONIONS



Pickled Onions 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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