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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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Giovanna's restaurant in Plainfield, New Jersey serves these tangy marinated red onions as a complimentary accompaniment to their house salad, but I think they'd also be great with barbequed brisket or chicken or alongside fajitas. From the R.S.V.P. section of a November 1986 issue of Bon Appetit. Ingredients:
1/4 cup red wine vinegar |
1/4 cup sliced green onion |
2 garlic cloves, minced |
1 teaspoon sugar |
1 teaspoon sweet hungarian paprika |
1 teaspoon dry mustard |
1/2 teaspoon dried tarragon, crumbled |
1/2 teaspoon dried thyme, crumbled |
1/2 teaspoon dried oregano, crumbled |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 cup vegetable oil |
1 lb red onion, peeled and cut into thin rings |
Directions:
1. Mix first 11 ingredients in large nonaluminum bowl; whisk in oil in thin stream.
2. Add onions and toss well.
3. Cover and refrigerate up to 7 days before serving.
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