Pickled Onions
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 lrg Red onions peeled, sliced thin
1 tablespoon Olive oil
3 cups Red wine vinegar
1/4 cup Olive oil
2 tablespoons Sugar
6 Black peppercorns whole
4 Fresh thyme sprigs
2 tablespoons Finely-chopped thyme for garnish

Preparation

1 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 sprigs 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.) 2 When ready to serve, drain the liquid and top with thyme. 3 This recipe yields 4 servings.