My F&W
quick save (...)
Pickled Wild Onions with Honey and Wild Rosemary
© Kate Mathis

Pickled Wild Onions with Honey and Wild Rosemary

  • TOTAL TIME: 30 MIN Plus 6 hr pickling
  • SERVINGS: 6 to 8

Chef Joshua Skenes of San Francisco's Saison employs a full-time forager to find ingredients like the wild onions Skenes pickles and serves alongside house-made rabbit terrine. The garnish: wild rosemary blossoms and fried foraged greens—chickweed, oxalis, miner's lettuce. The recipe here is a simplified version.

  1. 10 ounces small wild onions, trimmed, or pearl onions, blanched, peeled and trimmed
  2. 1/2 cup white wine or Champagne vinegar
  3. 1/2 cup local honey
  4. 1/4 cup water
  5. 2 tablespoons fresh lemon juice
  6. 5 whole black peppercorns
  7. Fine sea salt
  8. 6 wild rosemary sprigs
  9. 1 cup canola oil
  1. Pack the onions into a heatproof glass jar. In a medium saucepan, combine the vinegar, honey, water, lemon juice, peppercorns, 1/4 teaspoon of salt and 1 rosemary sprig and bring to a boil. Pour the hot liquid over the onions and place a small plate on top to keep them submerged. Let cool completely. Serve right away at room temperature, or refrigerate for up to 1 week.
  2. Just before serving the onions, snip the remaining 5 rosemary sprigs into 2-inch lengths. Heat the oil in a small skillet until shimmering. Add the rosemary and fry over moderately high heat for about 30 seconds, until crisp and just beginning to brown around the edges. Drain on paper towels and sprinkle with salt. Serve with the onions.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.