Recipe information
Yield
Makes 1 1/2 cups
Ingredients
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion, halved and thinly sliced
Preparation
Step 1
Bring the vinegar, 1/4 cup water, the sugar, and the salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes.
Step 2
Put the onion in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 2 days before serving.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
