Pickled Red Onion

1. 1

   In a small saucepan, combine the red wine with the balsamic vinegar, honey, bay leaf, fennel seeds, mustard seeds and crushed red pepper and bring to a boil over moderately high heat.

2. 2

   Cover the saucepan and remove from the heat.

3. 3

   Let the brine stand for 10 minutes.

4. 4

   In a medium skillet, heat the olive oil.

5. 5

   Add the red onion slices, season with salt and cook over moderate heat, stirring the onion occasionally, until the slices are softened, about 6 minutes.

6. 6

   Scrape the onion into a bowl.

7. 7

   Strain the brine over the onion and let cool to room temperature.

8. 8

   Cover and refrigerate overnight.

9. 9

   Bring to room temperature and serve in the brine.

No additional tips available.