Sandra This Bobby Flay Pickled Onions Recipe is a tangy and crunchy recipe, which uses fresh red onions and sweet honey. It’s the perfect condiment, ready in about 1 hour and 10 minutes.
Bobby Flay Pickled Onions Recipe Ingredients
- 1 large onion (preferably red), finely sliced
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 tablespoon finely chopped cilantro
- Salt and pepper
How To Make Bobby Flay Pickled Onions Recipe
- Slice the onions: Peel the onion and slice it as thinly and uniformly as possible. For the best results, use a mandoline slicer to get paper-thin shavings, or a very sharp knife and a steady hand.
- Combine the marinade: In a small bowl, whisk together the red wine vinegar, honey, olive oil, finely chopped cilantro, a generous pinch of salt, and freshly ground black pepper. Ensure the honey is fully dissolved.
- Toss and rest: Add the sliced onions to the bowl and toss well to coat every strand in the dressing. Let the mixture rest at room temperature for at least one hour. During this time, the acid in the vinegar will “cook” the onions, softening their texture and turning them a vibrant pink color.
- Serve: Taste the onions after the hour is up. Adjust salt and pepper if needed before serving.
Recipe Tips
- No Boil Method: Unlike many pickling recipes, this is a “quick pickle” or maceration method that does not require boiling the brine. The onions retain more crunch this way.
- Why use Red Onions: While you can use white or yellow onions, red onions are preferred for pickling because they turn a beautiful bright pink color when exposed to the acid in the vinegar.
- Slice Evenly: Uniformity is key. If some slices are thick and others are thin, they will pickle at different rates. The thinner the slice, the quicker the bite of the raw onion will mellow out.
- Honey Adjustment: If you prefer a sweeter pickle to contrast spicy tacos, you can increase the honey to 2 tablespoons. If you like it sharper, stick to 1 tablespoon.
What To Serve With Bobby Flay Pickled Onions
These onions are a versatile topping that adds acidity and crunch to rich dishes.
- Tacos: Especially beef barbacoa, carnitas, or fish tacos.
- Burgers: A great alternative to raw onion slices.
- Avocado Toast: Adds a nice acidic punch to the creamy avocado.
- Grain Bowls: Brightens up quinoa or rice bowls.
How To Store Bobby Flay Pickled Onions Recipe
- Refrigerate: Transfer the onions and their liquid to a glass jar or airtight container. They can be stored in the refrigerator for up to 1 week.
- Flavor Evolution: The onions will get softer and pinker the longer they sit in the brine.
- Freeze: Pickled onions do not freeze well; they become mushy upon thawing.
Bobby Flay Pickled Onions Recipe Nutrition Facts
- Calories: 45
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugar: 3g
- Protein: 0g
Nutrition information is estimated per serving (approx. 2 tablespoons).
FAQs
Yes. Red wine vinegar adds a nice color and robust flavor, but you can also use apple cider vinegar (for a fruitier taste), white wine vinegar, or lime juice (for a citrus kick).
No. If you have the genetic trait that makes cilantro taste like soap, or simply dislike it, you can substitute fresh parsley, oregano, or omit the herbs entirely.
If the onions still have a strong raw bite after an hour, they may have been sliced too thickly. Let them sit for another hour, or blanche the onion slices in boiling water for 10 seconds before adding them to the brine next time.
Try More Recipes:
- Bobby Flay Onion Rings Recipe
- Bobby Flay Philly Cheesesteak Recipe
- Bobby Flay Pickled Red Onion Recipe
Bobby Flay Pickled Onions Recipe
Description
This Bobby Flay Pickled Onions recipe utilizes a no-boil maceration technique with red wine vinegar, honey, and cilantro to create a zesty, crunchy topping perfect for tacos and burgers.
Ingredients
Instructions
- Slice onions as thinly as possible.
- Whisk vinegar, honey, olive oil, cilantro, salt, and pepper in a bowl.
- Toss onions in the mixture to coat thoroughly.
- Let rest at room temperature for 1 hour to pickle.
- Taste and adjust seasoning before serving.
Notes
- Olive Oil: The addition of olive oil in this recipe makes it slightly richer than a standard brine pickle, giving it a vinaigrette-like quality.Container: Glass jars are best for storage as plastic can absorb the onion smell.
- Make Ahead: These are best made at least 1 hour ahead, but even better if made the morning of your meal.
