Pickled Red Onions

Bon Appétit | January 2010

by Chefs Andrew Chase and Erwin Schrottner
Café Katja

(photo by: Nigel Cox)

Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich.

Yield: Makes about 2 cups
1 large red onion, halved through core, thinly sliced crosswise
1/2 cup sugar
1/2 cup white wine vinegar
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons whole black peppercorns
1/2 cinnamon stick

Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl. Cover; cool to room temperature. Chill overnight. DO AHEAD: Can be made 3 weeks ahead. Keep chilled. Drain before serving.

Per serving: 37.4 kcal calories, 0.0% calories from fat, 0.0 g fat, 0.0 g saturated fat, 0 mg cholesterol, 9.5 g carbohydrates, 0.2 g dietary fiber, 8.8 g total sugars, 9.3 g net carbohydrates, 0.0 g protein
Nutritional analysis provided by Bon Appétit