Sandra This Bobby Flay Pickled Red Onion Recipe is a tangy and quick recipe, which is made with red wine vinegar and honey. It’s the perfect condiment for tacos or burgers, ready in about 1 hour.
Bobby Flay Pickled Red Onion Ingredients
- 1 large onion, 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 Pickled Red Onion Recipe
- Prepare the ingredients: In a small bowl, combine the finely sliced onion, red wine vinegar, honey, olive oil, and chopped cilantro.
- Season and mix: Add salt and pepper to taste, and stir everything together.
- Let it sit: Leave the mixture at room temperature for 1 hour to allow the flavors to meld.
Recipe Tips
- How to make the onions less sharp? If you find the bite of raw red onion too strong, you can tame it. Place the sliced onions in a small bowl of cold water for 10-15 minutes, then drain them well before adding them to the marinade.
- Can I serve these immediately? You can, but they will just taste like raw onions in a vinaigrette. The 1-hour resting time is crucial—it’s when the vinegar softens the onions and “quick-pickles” them, turning them tender, tangy, and bright pink.
- What’s the best vinegar to use? Red wine vinegar gives it a classic, robust flavor and a beautiful color. In a pinch, apple cider vinegar or white wine vinegar would also work well.
- Can I make this ahead? Yes, these are even better after a few hours. This is a perfect make-ahead condiment.
What To Serve With Pickled Red Onion Recipe
These tangy onions are the perfect finishing touch to cut through rich, savory foods.
- Tacos (especially pork carnitas or beef)
- Grilled hamburgers or hot dogs
- Pulled pork sandwiches
- On top of avocado toast
- Tossed in a green salad or a grain bowl
How To Store Pickled Red Onion Recipe
- Refrigerate: This is a “quick-pickle,” not a shelf-stable canned pickle. Store the onions and their liquid in an airtight container or glass jar in the refrigerator.
- How Long: They will stay crisp and delicious for about 3-4 days, but will last for up to one week (they will just get softer over time).
Bobby Flay Pickled Red Onion Nutrition Facts
(Per 2-tablespoon serving)
- Calories: ~40 kcal
- Total Fat: 3.5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 70mg
- Total Carbohydrate: 4g
- Dietary Fiber: 0.5g
- Sugars: 3g
- Protein: 0g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is a “quick-pickle” or, more accurately, a macerated onion. This means it’s softened and flavored in an acidic marinade, but it is not fermented or preserved for long-term canning. It’s meant to be made and eaten within a few days.
Yes, 1 tablespoon of granulated sugar or maple syrup would be a perfect 1-to-1 substitute for the honey.
Absolutely. A pinch of red pepper flakes, a few whole peppercorns, or a teaspoon of dried oregano would all be delicious additions to the marinade.
Try More Recipes:
- Bobby Flay Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Recipe
- Bobby Flay Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard Recipe
- Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette Recipe
Bobby Flay Pickled Red Onion Recipe
Description
A super-easy, quick pickled red onion recipe. These tangy, crisp onions with honey, cilantro, and vinegar are ready in 1 hour and perfect for tacos and burgers.
Ingredients
Instructions
- In a small or medium bowl, combine the finely sliced red onion, red wine vinegar, honey, olive oil, and cilantro.
- Season with salt and pepper to your taste.
- Stir everything together until well combined.
- Let the bowl sit at room temperature for at least 1 hour for the onions to soften and the flavors to meld.
- Stir again before serving.
Notes
- The 1-hour resting time is essential for the onions to “pickle” and lose their raw bite.
- For a milder onion flavor, soak the sliced onions in cold water for 10 minutes and drain them before adding to the marinade.
- Store leftovers in a sealed jar in the refrigerator for up to 1 week.
