Bobby Flay's Pickled Red Onions

Nigel · 03-05-2013, 12:34 PM

Pickled Red Onions:

¾ cup fresh lime juice
¾ 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

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.

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.

03-05-2013, 12:34 PM	#1
Nigel Very Gabby LCF Member!!! Join Date: Nov 2006 Posts: 3,072 Gallery: Nigel	Bobby Flay's Pickled Red Onions Pickled Red Onions: ¾ cup fresh lime juice ¾ 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!!*

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03-05-2013, 01:13 PM	#2
Jakelilydad Senior LCF Member Join Date: Aug 2012 Location: New York's Hudson Valley Posts: 185 Gallery: Jakelilydad WOE: low carbs Start Date: Feb 2012	This sounds great, although probably should be used in moderation since onions are a bit carby. Perfect with roast meat, though, I expect.

03-05-2013, 05:26 PM	#3
Nigel Very Gabby LCF Member!!! Join Date: Nov 2006 Posts: 3,072 Gallery: Nigel	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.

03-28-2013, 08:42 PM	#5
Madge17 Senior LCF Member Join Date: Apr 2012 Posts: 136 Gallery: Madge17 WOE: MeatlessLowCarb/LowSodium Start Date: April 2012	Nigel, this does sound good, though I think I might pass on using a whole Serrano chile for something with a little less heat. I've found that they can vary quite a bit in their heat intensity from season to season.

03-29-2013, 08:51 AM	#6
Nigel Very Gabby LCF Member!!! Join Date: Nov 2006 Posts: 3,072 Gallery: Nigel	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.