Cebollas Rojas en Escabeche
Cebollas Rojas en Escabeche
Pickled Red OnionsTraditional pickled red onions are usually blanched in boiling water before being marinated in vinegar, water, herbs and spices, but I really like to do a quick sauté in oil instead for more flavor, as in this recipe. Serve as a condiment with all meats, poultry, fish, on sandwiches, or as part of a salad
Ingrediënten
- 3 tablespoons olive oil
- 1 large red onion quartered lengthwise and thinly sliced
- 1 ⁄2 teaspoon dried oregano Mexican variety preferred, crumbled
- 11 ⁄2 tablespoons red wine vinegar
- 1 ⁄2 teaspoon sugar
- 1 ⁄2 teaspoon salt or to taste
- 1 ⁄8 teaspoon freshly ground pepper or to taste
Instructies
- Heat the oil in a medium skillet over medium heat.
- Add the onion and oregano.
- Cook, stirring, until the onion is barely tender, 2 to 3 minutes.
- Transfer to a bowl.
- Stir in the vinegar and sugar.
- Season with salt and pepper.
- Marinate for at least 1 hour or up to overnight.
- Serve the onions at room temperature, or sizzle the onions briefly in a hot skillet just before serving
