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-   -   Bobby Flay's Pickled Red Onions (http://www.lowcarbfriends.com/bbs/vegetarian/798787-bobby-flays-pickled-red-onions.html)

Nigel 03-05-2013 12:34 PM

Bobby Flay's Pickled Red Onions
 
Pickled Red Onions:

cup fresh lime juice
cup distilled white vinegar
3 tablespoons super fine sugar
2 teaspoons kosher salt
1 serrano chile, slit down center
2 teaspoons finely chopped fresh oregano
1 large red onion, peeled, halved, cut into 1/8-inch-thick slices


1. Combine lime juice, vinegar, sugar, salt and chile in a medium saucepan, bring to a boil and cook until the sugar is dissolved. Remove from heat and let cool 5 minutes.
2. Put the onion slices in a small bowl. Pour the warm vinegar mixture over and toss to coat. Cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times.

***The only thing I changed was the sugar to Splenda and these are delicious!!***

Jakelilydad 03-05-2013 01:13 PM

This sounds great, although probably should be used in moderation since onions are a bit carby. Perfect with roast meat, though, I expect.

Nigel 03-05-2013 05:26 PM

1 cup of red onions is 10 net carbs---considering one would only eat a small serving of pickled onions, it wouldn't worry me at all.
I would say this recipe makes at least 8 servings, so that woild be less than 2 carbs per serving. :)

I eat onions all the time--they have never affected my weight; same with tomatoes.

Nigel 03-05-2013 05:34 PM

Quote:

Originally Posted by Jakelilydad (Post 16297537)
This sounds great, although probably should be used in moderation since onions are a bit carby. Perfect with roast meat, though, I expect.


psst---most people on this part of the forum don't eat meat...lol...but I agree with you==they would go well with it

I added some to a boca burger and another meal, I put a few slices into my salad. I haven't figured what else to put them in yet, but they are so simple to make--who knew?

Madge17 03-28-2013 08:42 PM

Nigel, this does sound good, though I think I might pass on using a whole Serrano chile for something with a little less heat. :cool: I've found that they can vary quite a bit in their heat intensity from season to season.

Nigel 03-29-2013 08:51 AM

Yeah, I find the serranos around here to be very hot.

When I made these, I only had jalepenos and they were huge, so I only used a half. There is a little kick in them, but not enough to make me want to drink some water after. lol

And as for servings, gee, I only eat a few slices at a time and they are very thin and I've been eating the same batch for all this time...so to whoever was worried about them being too carby...nah, not at all.


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