Pickled Onions

Photo: flickr user woordenaar

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

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.)

When ready to serve, drain the liquid and top with thyme.

This recipe yields 4 servings.