Ingredients:
3 cups white vinegar
1 1/2 cups sugar
Assorted spices to taste: 2 bay leaves, 2 star anise, 4 cloves, 3 all spice berries, 1 cinnamon stick, 20 black peppercorns, 1-2 small dried chilis (or red chili flakes)
1 pound red onions, peeled and cut into 1/4-1/2“ rings. Don’t slice them too thin!
Equipment:
large saucepan or pot
spider or slotted spoon
cooling rack/s
sheet pan/s
clean jar for storing
Based on the the recipe from the famous San Francisco restaurant Zuni Cafe.
Method:
- Place the vinegar, sugar and spices in a large saucepan or pot. Cover and heat just until boiling.
- Meanwhile, divide the onions into 3 equal groups. Get your spider and cooling racks over sheet pans ready.
- When the brine boils, place the first 1/3 of onions into the brine for 20 seconds. Remove from brine with your spider and set on cooling rack over sheet pan to cool.
- Place the second group of onions into the brine for 20 seconds. Remove from brine with your spider and set on cooling rack over sheet pan to cool.
- Now repeat with the third group: Place the third group of onions into the brine for 20 seconds. Remove from brine with your spider and set on cooling rack over sheet pan to cool.
- Repeat this process with each 3 groups of onions 2 more times, for a total of 3 blanchings for each group. It’s important that you go in order so the onions have a chance to cool off between being blanched. This method prevents the onions from becoming soft and over-cooked and helps them retain a crisp texture.
- Once you have blanched your 3 groups of onion 3 times, 20 seconds each time, turn off the heat.
- Let the onions cool on their racks and let the brine come to room temperature.
- Once the onions and the brine are room temperature, place the onions in a clean jar and pour enough cooled brine over them to cover. You may have extra brine—makes a great vinaigrette base OR use it in a cocktail: perhaps a bloody mary or a take on a dirty martini 😃
💡 Great on sandwiches or burgers. Amazing in salads. At home on any charcuterie board. The brine makes an excellent base for a vinaigrette.