Recipe by Anna Gill
Makes about 1½ cups
¾ cup dry red wine
¾ cup red wine vinegar
¾ cup honey
2 bay leaves
1½ teaspoons fennel seeds
1 teaspoon yellow mustard seeds
¼ teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil
2 small to medium red onions, thinly sliced
1. In a small saucepan, combine the red wine with the vinegar, honey, bay leaves, fennel seeds, mustard seeds and crushed red pepper and bring to a boil over moderately high heat. Cover the saucepan and remove from the heat. Let the brine stand for 10 minutes.
2. In a medium skillet, heat the olive oil. Add the red onion slices, season with salt and sauté over moderate heat, stirring the onion occasionally, until the onions are softened and vaguely translucent, about 6 minutes.
3. Scrape the onions into a large sealable jar. Strain the brine over the onion and let cool to room temperature. Cover and refrigerate overnight.
4. Bring to room temperature and serve in the brine.
NOTE: The pickled onion can be refrigerated for up to 1 week.
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