Our pantry is well stocked, most of the time, and that means we have a variety of aromatic veggies – onions (yellow and red), shallots, leeks (in season), garlic, fresh ginger – at our reach in the kitchen. Onions are so foundational in savory cooking that most dishes start off with the simple step of sautéing-minced onions. However, we really love pickled red onions at the moment, so no cooking is required in this recipe.

Red onions are best raw. They’re fine cooked, they’re onions, and if we need them for a dish and we’re out of the yellow ones, reds work. But the beauty of red onions is in the bright color and the mild, crisp flesh. We prefer them sliced thin when eating them raw (easier to control how much you’re getting in each bite). But if we’re grilling them, they’re easiest to handle when cut into thick slices or quarter wedges.

We eat onions because they’re delicious. As it turns out, they’re also good for us. Full of heart-healthy sulfides, onions may aid in lowering blood pressure and blood cholesterol. Chemicals in onions also promote healthy gut bacteria and may reduce the risk of colon cancer. Onions are anti-inflammatory and a great source of vitamin C. A cup of chopped onions contains about 64 calories, so eat up.

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Pickled Red Onions

Use the red onions to top tacos, burgers, sandwiches, salads, or to garnish hors d’oeuvres.

1 large red onion
1/2 cup red wine vinegar

Using a mandolin, or a knife, slice the onion very thin, then add to a non-reactive bowl and cover with vinegar. Marinate for at least an hour at room temperature before using. Pickled onions will last a good while in the refrigerator in an airtight container.