Pickled Red Onion

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1/2 cup dry red wine
2. 1/2 cup balsamic vinegar
3. 1/2 cup honey
4. 1 bay leaf
5. 1 teaspoon fennel seeds
6. 1 teaspoon yellow mustard seeds
7. 1/4 teaspoon crushed red pepper
8. 2 tablespoons extra-virgin olive oil
9. 1 medium red onion, thinly sliced
10. Salt

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. Cover the saucepan and remove from the heat. Let the brine stand for 10 minutes.
2. In a medium skillet, heat the olive oil. 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. Scrape the onion into a bowl.
3. Strain the brine over the onion and let cool to room temperature. Cover and refrigerate overnight. Bring to room temperature and serve in the brine.