Loving chefs recipes

Bobby Flay’s Pickled Onions

• 1-2 tablespoons olive oil
• 3 cups red wine vinegar
• 1/4 cup olive oil
• 2 tablespoons sugar
• 6 whole black peppercorns
• 4 sprigs fresh thyme
• Garnish: 2 tablespoons fresh thyme, finely chopped

1. In a large skillet saute onions over low heat in 1 tablespoon of olive oil until soft. Place the In a large noncorrosive pan combine vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme, bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes.
2. Remove the pan from heat and let the onions steep for at least 2 hours or overnight (if storing overnight, place in a bowl and cover.) When ready to serve, drain from the liquid and top with thyme. If you think you'll have some leftover, save the liquid and store in a glass jar tightly covered in refrigerator.