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Pickled Red Onions

  • Author: Bobby Flay


I have been making this recipe for a couple of years. You may already know that I really like Bobby Flay, and of course his Pickled Red Onion Recipe is great. We like hamburgers topped with pickled onions, or we like to serve them with Pork Cutlets!



  • 2 large red onions, peeled and thinly sliced
  • 1 tablespoon olive oil
  • 3 cups red wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons sugar
  • 6 whole black peppercorns
  • 4 sprigs fresh thyme


  1. Place the vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme in a large noncorrosive saucepan and bring to a boil.
  2. Add the onions to the hot liquid and simmer for 5 minutes.
  3. Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight.
  4. Put in a ball jar and put in the refrigerator for at least 24 hours. When ready to serve, drain the liquid and top with thyme.

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