Posted tagged ‘onions’

Pickled onions

May 27, 2021

I almost always have these in the fridge. They have a million uses–on burgers and hoagies, as part of a charcuterie platter, with bread and cheese, in salads, chopped in deviled eggs, tuna salad, and the like…you get the idea.

You can use almost any vinegar you like–white or red wine, cider, sherry, or rice. I would not use balsamic as the flavor seems inappropriate, nor would I use plain white vinegar because, well, no flavor! Red onions are preferred for the pretty appearance but you can use other types as well. This keeps almost forever refrigerated.

  • One large red onion
  • 1 jalapeño pepper or 1/2 tsp red pepper flakes (optional)
  • 1-1/2 c vinegar
  • 2 bay leaves
  • 4 allspice berries
  • 4 whole cloves
  • 6 peppercorns
  • 3 TB sugar
  • 1-1/2 TB kosher salt

Peel the onion and halve lengthwise. Cut into thin half-rings and put in a heat-proof bowl. Cut the jalapeño (if using) in half lengthwise then remove stem and seeds. Slice thinly. Use all the pepper or just part to your taste. Add to the onion.

Combine all the remaining ingredients in a small saucepan, including the red pepper flakes if you are using them, and bring to a simmer for a few minutes. Pour over the onions and let sit for a bit, then pack, with liquid, into a jar. Let sit overnight before using.

Caramelized onions

April 27, 2020

This is a very useful and tasty ingredient to keep on hand. It freezes perfectly well and can be used in so many ways–in omelets, on pizza, in salads, a topping for steaks and burgers, etc. It’s easy to make although you must be attentive to get good results. The long slow cooking completely removes the hard onion taste and results in a slightly salty, slightly sweet relish with plenty of umami. These freeze perfectly well.

The cooking process reduces the volume by quite a bit, as the photos show. From 2 qts raw onion expect about 1-1/2 c caramelized onions. You’ll need a heavy-bottomed 12 inch skillet with a cover. Allow about 45 minutes for the cooking.

2 quarts yellow or white onions peeled and sliced into thin half-rings
1/4 c butter, olive oil, or a combination
1/2 c water
1 tsp salt
1 tsp sugar

Put all ingredients in the skillet and bring to a moderate simmer. Cover and cook, stirring every few minutes, until most of the water is gone. Uncover, reduce the heat, and continue to cook. Regulate the heat–it will depend on your stove–to maintain a very gentle simmer. The water will soon be gone. Continue a very slow cooking action, stirring about every 5 minutes. The onions will continue to reduce and start to slowly turn brown. This is the danger zone–too-high heat or not enough stirring and the onions will burn, ruining them. Cook until the desired level of brownness is achieved. The photo shows a medium brown but you can cook a bit longer for a deeper brown with more intense flavor.


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