Pickled Onions

Recipe Ingredients

2 lbs	908g / 32oz	Red onions - peeled, sliced thin (large)
1 tablespoon	15ml	Olive oil
3 cups	711ml	Red wine vinegar
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Sugar
6		Black peppercorns - whole
4		Fresh thyme sprigs
2 tablespoons	30ml	Finely-chopped thyme - for garnish

Recipe Instructions

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.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A01) - from the TV - FOOD NETWORK

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