Bobby Flays Pickled Red Onion Recipes

BOBBY FLAY'S PICKLED RED ONION

Steps:

• Bring the vinegar, ¼ cup water, the sugar and the salt to a boil in a small saucepan
• Remove from the heat and let cool for 10 minutes
• Put the onion in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 2 days before serving

EVERYTHING HASH BROWN CAKE WITH PICKLED RED ONIONS AND GREEN ONION CREME FRAICHE

Steps:

• For the onions: Put the red onions in a medium bowl. Combine the lime juice, vinegar, sugar and salt in a small saucepan. Bring to a boil and cook until the sugar and salt are dissolved. Remove from the heat and let sit to cool slightly, 5 minutes, then pour over the onions. Cover and refrigerate for at least 1 hour and up to 24 hours.
• For the hash browns: Mix together the creme fraiche and green onions in a small bowl, and season with salt and pepper. Cover and refrigerate until ready to serve.
• Grate the potatoes using the large holes on a cheese grater. Heat half of the clarified butter in a 12-inch seasoned cast-iron pan over medium-low heat. Add the garlic and cook until it is lightly golden brown on both sides and infuses the oil with the flavor of the garlic, then remove and discard.
• Toss the potatoes with the poppy seeds, salt, sesame seeds and some pepper. Add the potatoes to the pan and stir to coat with butter. Using a spatula, gently press the potatoes into a flat round, slightly smaller than the pan. Cook, shaking the pan occasionally, until the edges are golden and crisp, about 10 minutes.
• Working carefully with some large, flat spatulas, flip the potato cake. Pour the remaining butter around the edges of the potato cake and continue cooking until potatoes are crisp on the bottom, about 10 minutes. Transfer to a cutting board. Let cool for a few minutes. Spread the top with the prepared creme fraiche and scatter the pickled onions over the top. Garnish with parsley leaves and cut into wedges to serve.

PICKLED ONIONS

Steps:

• Saute the onions over low heat in 1 tablespoon of olive oil until soft. Place the vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme in a large noncorrosive saucepan and bring to a boil. 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 storing overnight, place in a bowl and cover.) When ready to serve, drain the liquid and top with thyme.

BOBBY FLAY'S PICKLED RED ONIONS

Steps:

• Squeeze approximately 8 limes for 1 cup of fresh lime juice. Add it to a pot. Add all the remaining ingredients to the pot and bring it to a boil on medium to high heat. Stir a few times to make sure salt and sugar is dissolved. Should take about 5 minutes.
• While the liquid is cooking. Use a mandolin to slice to large red onions. I set my mandolin to ⅛" and it was perfect. If you don't have a mandolin just use a knife and slice as thin as possible. Put the onions in a large bowl or container (non-reactive).
• Once the liquid has cooled a few minutes, pour the liquid over the onions. Press down on the onions with a spatula to make sure they are all coated. I didn't have a container with a lid so I used saran wrap and it worked fine. I transferred them to a large jar the next day.
• Refrigerate for at least one hour, but ideally, for 24 hours.

PICKLED RED ONION

Steps:

• Bring the vinegar, 1/4 cup water, the sugar, and the salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes.
• Put the onion in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 2 days before serving.