Marinated Onions
Onions pickled in vinegar and sugar of some form exist in many different countries and cuisines. These are a bit creamier with the addition of sour cream.
Marinated Onions
Adapted from the Best of Bridge series, try them even if you’re not sure about onions. They are a must with Roast of Beef with Red Wine Gravy. Because there isn’t much that’s pretty about an onion, place them in a nice dish or individual serving cups.
Ingredients
- 2 (530 gr) medium/large yellow onions, thinly sliced
- ¾ cups white vinegar
- ¾ cups water
- ½ cup (100 gr) white sugar
- 2 TBSP lemon juice
- ¼ tsp. tabasco
- ½ tsp salt
- ¼ tsp pepper
- ½ cup (115 gr) sour cream
- ½ tsp. celery seeds
Instructions
- Thinly slice onions with a mandolin or sharp knife.
- Add vinegar, water, sugar and salt to a small sauce pan and heat until sugar and salt are dissolved. Remove from heat and add tabasco, lemon juice and pepper.
- Let cool to room temperature.
- Toss onions with marinade, cover and refrigerate for 1 – 2 days.
- An hour or two before serving, drain onions and stir in the sour cream and celery seeds. Refrigerate until ready to use.
Notes
Even though these marinated onions are delicious, pair the wine to the food they accompany.