Oh my how I love onions. I love them in all sorts of things: sandwiches, eggs, macaroni and cheese, salads, and even raw! Sadly, Cauli doesn’t share my love for the onion, especially in raw form, though he will eat them cooked and caramelized.
The San Francisco Chronicle ran a short piece on onions the other day, and included a recipe for pickling them. I halved the recipe as I didn’t have a jar large enough for two onions. I love the pretty pink color that the red onions turn in their brine. They brighten up sandwiches and salads and make for an interesting addition to a variety of other things (fake welsh rarebit?).
Slice up one red onion and put in a non reactive bowl (ceramic, for example). Boil 1 cup of vinegar with 1/8 cup of salt, ¼ and 1/8 cups of sugar, and a bay leaf until the sugar and salt have dissolved. Pour the vinegar mixture over the onions and let cool to room temperature. Store in an airtight container in the refrigerator and eat within a month.
