Tuesday, June 18, 2013
Curtis Stone's Pickled Onions
From Curtis Stone What's for Dinner?
Prep time: 5 minutes
Cooking time: 5 minutes
Cooling time: 1 hour - Can be made up to 5 days ahead, covered and refrigerated.
1 cup dry red wine
1//2 cup red wine vinegar
1/2 cup sugar
3 whole anise
1 tsp kosher salt
1 small red onion, halved lengthwise and cut into 1/2" wedges
1. In a small non-reactive saucepan, bring the wine, vinegar, sugar, star anise and salt to a boil over medium heat, stirring to dissolve the sugar and salt.
2. Put the onion wedges in a small bowl and pour the hot wine mixture over. Cover and allow to cool at room temperature (about 1 hour).