Pickled red onions are a culinary treasure. Brightened with a balancing act of vinegar and sugar, they create a refreshing contrast to the richness of the foods they accompany. Their sweet-sour allure is a delicious addition on charcuterie boards alongside everything from pâtés to salami, Spanish chorizo to rolled-up prosciutto.

Tuck them into sandwiches, alongside buttery cheese, ham, or pulled pork. Chop and toss them into egg salad, tuna salad or potato salad. Include them in lettuce-based salads or grain salads, as well as salads made with sturdy greens, such as kale.

Prepare them in a squeaky clean canning jar, then store them In the fridge for up to 2 weeks.

Bouchon’s Simple Pickled Red Onions

 Yield: About 4 cups

INGREDIENTS

About 2 medium-large red onions

1 1/2 cups red wine vinegar

3/4 cup sugar

PROCEDURE

1. Trim and discard root end of onions. Cut in half from top to bottom. Remove outer layer along with skin. Cut a V in interior of the bottom portion to remove core. Cut into 1/8-inch thick crosswise slices.

2. Pack into clean 1-quart canning jar; reserve any slices that don’t fit.

3. Combine vinegar and sugar in small nonreactive saucepan and bring to boil on high heat, stirring to dissolve sugar. Pour hot vinegar mixture over onions. Once onions begin to wilt, you can probably add remaining onions to jar. Cover and let cool.

4. Refrigerate at least 24 hours or up to two weeks.

Source: “Bouchon” by Thomas Keller with Jeffrey Cerciello (Artisan, $50)

Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

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