A quick brine of onion or shallot rings takes away their natural bite and makes them the perfect topper for burgers, breaded cutlets and fish.
Rach likes to use these in her Pork Paillard With Warm Winter Greens Salad.
- 1 small red onion or 2 large shallots, peeled and thinly sliced into rings
- ¼ cup white wine vinegar
- ¼ cup water
- 1 teaspoon salt
- 1 teaspoon yellow mustard seed
- 1 teaspoon, coriander seed
Place the onions or shallots in small bowl. Heat to low boil in sauce pot remaining ingredients to dissolve the salt and sugar. Pour over onions or shallots, toss with a fork, and cool.