This method of preparing onions is traditional with my family. My family has an heirloom variety of "walking onion" that is very sharp, this prep method takes the edge off. I use these onions anytime I happen to get a batch that's sharper-flavored than I want it to be. By the way, did you know that the flatter an onion is, the sweeter it will tend to be?
by Waterlilly on Group Recipes
Peel the onions and slice into very thin rings. Cover with cold water and soak for 30 minutes. Drain Stir the sugar and vinegar together until the sugar is dissolved. Pour over the drained onions. Cover tightly and refrigerate for a few hours, stirring once or twice and pushing the onions under the vinegar. Use in salads, or in any dish that uses raw onions. Prep time doesn't include soaking or marinating time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (131g)|
|Recipe Makes: 6|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.6mg||0 %|
|Potassium 74.6mg||2 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 5.4g|
|Protein 0.5g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 40
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