Pearl Onions in Sherry Vinegar
Pearl Onions in Sherry Vinegar
These delightful Pearl Onions in Sherry Vinegar showcase the distinct flavors of sherry vinegar from Jerez de la Frontera in Andalucía. Enjoy them within 30 minutes or savor their flavor for weeks.
Ingrediënten
Makes 4 Servings:
- ¼ pound small pearl onions no larger than 3/4 inch
- 1 cup water
- 4 teaspoons salt
- ⅔ cup sherry vinegar or red wine vinegar
- ½ dried red chile pepper seeded, or 1/4 teaspoon crushed red pepper
- 4 peppercorns
- 1 bay leaf
- 2 whole cloves
- ⅛ teaspoon dried thyme
Instructies
Prepare the Onions:
- For easy peeling, bring a small pot of water to a boil over high heat.
- Add the onions and cook for 1 minute.
- Drain and rinse in cold water.
- Trim off the stems and remove the papery skin.
- Adjust the size by removing extra layers if needed.
Soak the Onions:
- To reduce the onions’ sting, place them in a medium bowl with 1 cup of water and salt.
- Let them soak for at least 30 minutes, then drain.
- Simmer in Sherry Vinegar:
- In a medium saucepan, bring the sherry vinegar to a boil over high heat.
- Add the drained onions, reduce the heat to low, and simmer until crisp-tender (about 2 minutes).
Infuse with Flavors:
- Stir in the dried red chile pepper, peppercorns, bay leaf, cloves, and thyme.
- Remove from heat and let the onions sit for 30 minutes.
Serve or Store:
- Remove the bay leaf before serving the onions at room temperature.
Notes / Tips / Wine Advice:
Alternatively, store them in a covered container in the refrigerator for up to 3 weeks.
These Pearl Onions in Sherry Vinegar make a versatile and flavorful addition to various dishes. Enjoy the rich taste of Jerez!
These Pearl Onions in Sherry Vinegar make a versatile and flavorful addition to various dishes. Enjoy the rich taste of Jerez!
