I hate red onions. I love pickled things. By all accounts, this dish should break even at best. It does SO much more. These were without a doubt the highlight of The Chef’s birthday meal (and, of course, one of the parts he prepared himself).
They have the perfect crisp, salty, spicy bite, and I have no doubt they’re fantastic on everything. Barrett likes to use them on tacos, sandwiches, burgers or anything braised. I like to eat them straight.
2 red onions sliced very thin
12 oz of red wine vinegar
couple squirts of honey
salt and pepper to taste
- Heat vinegar, honey, salt, and pepper.
- Once warm, pour over sliced red onions.
- Cool and refrigerate until ready to use.
I think these are even better a few days later, so keep your hands off for a while. If you can.