Bobby Flay's Pickled Red Onion
From Bar Americain by Bobby Flay
Page 117
Ingredients
- 1 1/2 cups red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 medium red onion, halved and thinly sliced
Yields: 1 1/2 cups
Preparation
Bring the vinegar, 1/4 cup water, the sugar and the salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes.
Put the onion in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 2 days before serving.
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