- 2 large red onions, peeled and thinly sliced
- 1 Tablespoon Cilantro and Roasted Onion Olive Oil
- 3 cups red wine vinegar
- 1/4 up Cilantro Roasted Onion Olive Oil
- 2 Tablespoons sugar
- 6 whole black peppercorns
- 4 sprigs fresh thyme
- Optional garnish: 2 Tablespoons finely chopped thyme
- Sauté the onions over low heat in 1 Tablespoon of Cilantro and Roasted Onion Olive Oil until soft.
- In a large saucepan, bring to a boil the vinegar, 1/4 cup of the Cilantro and Roasted Onion Olive Oil , sugar, peppercorns and thyme. Add the onions to the hot liquid and simmer for 5 minutes.
- Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight. If steeping overnight, place in a bowl and cover.
- When ready to serve, drain the liquid and top with thyme.
- Mary Lou's Notes: I have to admit that I have never enjoyed raw onions, but when I tried this recipe, it was fantastic. My only suggestion is to slice the onions as thinly as possible. You'll be amazed at their flavor and texture.