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Categories: Sauces and condiments, Vegetarian

Cocktail onions

Cocktail onions
Bryan Chan / Los Angeles Times
Total time: About 45 minutes | Makes 2 to 4 dozen
Note: From "Raising the Bar" by Nick Mautone.
  • 1 pound pearl onions
  • 1/2 cup sherry vinegar
  • 1/2 cup cider vinegar
  • 1/2 cup salt
  • 1/4 cup sugar
  • 1/2 teaspoon mustard seed
  • 24 juniper berries
  • 12 peppercorns
  • 6 allspice berries
  • 1 6-inch piece fresh rosemary
  • 1 dried chile de arbol
  • 1 cup dry vermouth

Step 1Place the onions in a large bowl and pour boiling water over them to cover. Let stand for 1 minute. Drain and rinse under cold running water. Using a paring knife, trim the root ends and peel off the thin outer skins.

Step 2Add the vinegars, salt, sugar, mustard seed, juniper berries, peppercorns, allspice berries, rosemary and chile to a medium saucepan, stir to combine and bring to a boil.

Step 3Add the onions, reduce the heat, and simmer 2 minutes. Simmer larger cocktail onions (24 per pound) 2 minutes more. Allow the onions to cool in the liquid.

Step 4Stir in the vermouth. Transfer the cooled onions and liquid to a container with a tight-fitting lid. Allow the onions to marinate for at least 24 hours before using. Store in the refrigerator for up to 3 weeks.

Each large onion:
9 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 233 mg. sodium.
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