Macerated Red Onions

I found this recipe in one of my favourite cookbooks- Nigella Lawson's Forever Summer. We eat a lot of onions, both raw and cooked, so I was immediately drawn to this half-pickled, half-macerated alternative. I now keep a jar of these with the other condiments in our refrigerator.

When you macerate the onions in the oil-vinegar mix, they turn a vivid translucent cerise and lose their sulfury-acrid bite. I've changed the oil and vinegar quantities a bit because I like a stronger acid kick, but the result is the same.

These are perfect in sandwiches and spooned over anything grilled. Add them with their liquid to salads, perhaps with a splash of fresh lemon juice, and you'll have the only dressing you need.



Macerated Red Onions

1 medium red onion, halved widthwise and sliced as thin as possible
3/4 cup extra virgin olive oil
1/2 cup good quality red wine vinegar

Mix all ingredients in a shallow nonreactive (glass or ceramic) bowl and allow to sit for at least two hours before using. Onions can be kept covered, in an airtight container, in the refrigerator.