Pickled Red Onions
I have been making this recipe for a couple of years. You may already know that I really like Bobby Flay, and of course his Pickled Red Onion Recipe is great. We like hamburgers topped with pickled onions, or we like to serve them with Pork Cutlets!
2 large red onions, peeled and thinly sliced
1 tablespoon olive oil
3 cups red wine vinegar
1/4 cup olive oil
2 tablespoons sugar
6 whole black peppercorns
4 sprigs fresh thyme
Place the vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme 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.
Put in a ball jar and put in the refrigerator for at least 24 hours. When ready to serve, drain the liquid and top with thyme.