Onions as a topping / side. Help


 
J

Joe. P

TVWBB Member
Hi all
I need some help remembering a recipe. I usually eat my pulled pork ( butts ) on corn tortillas (pork tacos) with different toppings, or not . Anyway for a while I would sauté some onions as a topping. I think I read the recipe on here .

I think it was just onions sliced medium thickness with maybe a little red wine vinegar and salt. But I forget what else, probably evoo also.

They weren’t really pickled but they had a slight tang to them and a nice color. Not much additional flavor but just good onion flavor and good texture, not crunchy but not mush either. Now I can’t remember exactly how I did them. Does this ring a bell with anyone? Or does anyone do anything similar?
Thanks

-Joe
 
The recipe doesn't sound familiar, but the combination of acid and pork is a classic pairing. Even if you don't find the recipe, you should experiment with the vinegar on the onions. Acid cuts through the fat of the pork and helps balance out the dish. The acidity can come from many sources such as vinegar, citrus, wine, etc.

Paul
 
I did write a recipe for pickled onions for a topping for cochinita pibil, a banana leaf-wrapped, slow-cooked pork dish that is served on corn tortillas. Maybe that?


PPickled Onions


To make your own: Peel a medium red or yellow onion or a few shallots. Slice in half crosswise, lay cut-side down, and slice as thinly as possible. Put the onions in a small pot and pour enough water in to come halfway up the sides of the onion (not the pot). Add vinegar (I used pineapple but red wine, white wine, balsamic, rice, sherry--any are good, or a combo of vinegar and sour orange juice) till the onions are just covered. Add a pinch of dark brown sugar and a pinch of salt. Bring to a boil over high heat; reduce to medium-low and simmer 10 min. Pour the onions and the liquid into a bowl, allow to cool, then chill till serving time. Lift the onions out of the vinegar (allowing a few drops of juice to drizzle on the pork here and there); put on the plate; serve.
 
I often make onions on the grill w/ indirect heat or smoker. I slice them thin, then just wrap them in a tin foil envelope with olive oil, garlic and whatever else I think will work with what I'm cooking. Comes out great, is effortless with 0 clean up.
 
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