PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
PICKLED RED ONIONS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Bring 3/4 cup white vinegar, 1/4 cup orange juice, 3 tablespoons lime juice, 2 thinly sliced red onions, 1 tablespoon each sugar and kosher salt, 2 bay leaves and 1 teaspoon coriander seeds to a simmer in a saucepan. Transfer to a nonreactive bowl and let cool, stirring occasionally. Serve at room temperature or cover and refrigerate up to 4 days.
CREAMY CUCUMBER SALAD
Steps:
- Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
- Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
- When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.
PICKLED CUCUMBERS AND RED ONION
Provided by Tyler Florence
Categories side-dish
Time 5h20m
Yield about 3 to 4 cups
Number Of Ingredients 7
Steps:
- Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution.
- In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.
PICKLED RED ONIONS
Provided by Food Network
Categories main-dish
Time 5h5m
Yield 1 generous cup
Number Of Ingredients 7
Steps:
- Blanch the onion slices in boiling salted water for 45 seconds, then drain and place in a medium sized bowl. Coarse grind the peppercorns and cumin in a mortar or spice grinder, and add to the onions. Add the remaining ingredients plus enough water to barely cover. Stir well and let stand for several hours until the onions turn bright pink. Covered and refrigerated, the onions last several weeks.;
BALSAMIC ONIONS
Steps:
- Preheat the oven to 375 degrees.
- Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.
CARAMELIZED ONIONS (INA GARTEN BAREFOOT CONTESSA)
I've made this recipe twice and enjoyed them both times. The thyme gives the onions a special flavor. I have not tried it with fresh thyme yet, only dried. I used Vidalia onions when they were in season and sliced them very thin using a mandolin. Ina recommends using a good quality olive oil, of course.
Provided by Marie Nixon
Categories Onions
Time 47m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil and butter in a large shallow pot, add onions and thyme and toss with the oil.
- Place the lid on top and cook over medium low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium low heat, stirring occasionally for 25 to 30 minutes, until t he onions are caramlized and golden brown. This could take much longer than 30 minutes, if your stove top is on a very low setting. If the onions are cooking too fast, lower the heat. Don't rush the process. It is worth the wait.
- Add the sherry wine vinegar, salt and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste. They should be highly seasoned.
ZUNI CAFé'S RED ONION PICKLES
At San Francisco's Zuni Café, these crisp, bright pink onion rings are served with the hamburger, but they are also delicious paired with charcuterie, pâtés, cheese platters and smoked fish. Easy to make and wonderful to have on hand, the pickles keep indefinitely in the refrigerator.
Provided by David Tanis
Categories pickles
Time 1h
Yield 2 pints
Number Of Ingredients 10
Steps:
- Make the brine: Combine vinegar, sugar, cinnamon, cloves, allspice berries, chile, star anise, bay leaves and peppercorns in a 4-quart (or larger) nonreactive pot at least 10 inches in diameter. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover pot, turn off heat and leave to infuse for 10 minutes.
- Peel the onions, trim ends and slice crosswise into 3/8-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings.
- Bring the brine back to a boil. Add onions and turn off heat. Stir with a wooden spoon to submerge onions. Leave to steep, covered, until mixture cools.
- Transfer onions and brine to pint jars and refrigerate for at least a day before serving.
PICKLED ONIONS
I don't remember where I got the bones of this recipe but I've adaptad it to my taste. I love spicy food so I always use lots of red pepper flakes but feel free to use a little or none!
Provided by Aioli_Queen
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Using a VERY sharp knife slice the onions as thin as you are able.
- Place the sliced onions into a bowl and set aside.
- Use only FRESH lemon juice. Usually 2 medium lemons will have plenty of juice. Squeeze the lemons until you have 1/4 cup juice. Discard the seeds and pour juice into a small bowl. Add the vinegar to the lemon juice.
- Sprinkle the onions with salt and red pepper to taste.
- Pour the lemon/vinegar mixture over the onions and gently toss with your fingers until all the onions are wet and the salt and red pepper is evenly distributed.
- Cover the bowl and allow to sit at room temperature for about 45 minutes. The onion will turn bright pink and decrease in volume.
- Taste an onion slice. When it's zingy and crunchy and yummy serve with your favorite dish.
Nutrition Facts : Calories 13, Sodium 73.5, Carbohydrate 3.4, Fiber 0.4, Sugar 1.3, Protein 0.3
HERB-ROASTED ONIONS - BAREFOOT CONTESSA INA GARTEN
Make and share this Herb-Roasted Onions - Barefoot Contessa Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Onions
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact.
- Peel the onion.
- Stand each onion root end up on a cutting board and cut the onion in wedges through the root.
- Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl.
- Slowly whisk in the olive oil.
- Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl.
- Bake the onions for 30 to 45 minutes, until tender and browned.
- Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing.
- Sprinkle with parsley, season to taste and serve warm or at room temperature.
More about "barefoot contessa pickled red onions recipes"
PICKLED RED ONIONS - RECIPES BY LOVE AND …
From loveandlemons.com
5/5 (224)Total Time 10 minsCategory Condiment
- Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
- Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions.
QUICK PICKLED RED ONIONS - GIMME SOME OVEN
From gimmesomeoven.com
BAREFOOT CONTESSA | GAZPACHO | RECIPES
From barefootcontessa.com
BAREFOOT CONTESSA | TOMATO & AVOCADO SALAD
From barefootcontessa.com
BAREFOOT CONTESSA | SMASHED HAMBURGERS WITH CARAMELIZED ONIONS
From barefootcontessa.com
BAREFOOT CONTESSA PICKLED RED ONIONS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BAREFOOT CONTESSA | TOMATO FETA SALAD | RECIPES
From barefootcontessa.com
BAREFOOT CONTESSA | RECIPES MAIN PAGE
From barefootcontessa.com
PICKLED RED ONIONS INA GARTEN : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BAREFOOT CONTESSA | ROASTED SUMMER VEGETABLES | RECIPES
From barefootcontessa.com
OUR 5 FAVORITE INA GARTEN RECIPES | BAREFOOT CONTESSA - YOUTUBE
From youtube.com
BAREFOOT CONTESSA PICKLED RED ONIONS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love