2016: The Year of the Onion
The versatility of onion is endless. Sweet, savory, salty, sautéed, pickled, or raw… the onion is the third most eaten vegetable in the US, right behind potato and tomato. It’s been called “The chef’s misunderstood best friend. The vital supporting actor, but rarely the star.” A great simple way to enjoy? A quick pickle.
- 1 Medium Red Onion, Thinly Sliced
- ½ cup of Apple Cider Vinegar
- 1 cup of Warm Water
- 1 tablespoon of Sugar
- 1½ teaspoons of Kosher Salt
Start with 1 medium red onion, thinly sliced. Combine the apple cider vinegar, water, sugar, and Kosher salt. Pour mixture over the onions in an air-tight container and let sit from 1 hour to overnight. Serve with nachos, sandwiches, and salads. Julia Child once said, “It's hard to imagine civilization without onions,” and I couldn't agree more.