Panera Pickled Red Onions Recipe
User Reviews
5
Panera Pickled Red Onions Recipe
Description
This recipe for Panera Pickled Red Onions features thinly sliced red onions combined with a hot vinegar brine made from apple cider vinegar, red wine vinegar, sugar, kosher salt, and spices like ground allspice and red pepper flakes. The vinegar mixture is boiled until the sugar dissolves and then cooled lightly before adding the onions.
The onions soak in the spiced vinegar mixture until they reach room temperature, then are refrigerated for at least 24 hours to develop a tangy, slightly sweet yet mildly spicy flavor while retaining a crisp texture. This preparation imparts acidity and a unique spice profile that brings brightness and crunch to various dishes.
Pickled red onions prepared this way are commonly used to top salads, burgers, sandwiches, pizzas, and tacos, adding color and a piquant note that complements rich or savory foods. They should be kept refrigerated and generally used within a month for best quality.
Ingredients
- 1 large red onion sliced thin, about ⅛ inch
- 1 cup apple cider vinegar I like Bragg's Unfiltered ACV
- 1/2 cup red wine vinegar
- 1/4 cup sugar I use natural, unbleached cane sugar
- 1 teaspoon kosher salt
- 1/8 teaspoon ground allspice
- red pepper flakes shake or two
Instructions
- Slice off the top and bottom of your onion, cut in half and peel back skin and top layer. Slice thin, about 1/8 inch, if you have a mandoline might be easier and more uniform.
- Over medium heat, in a medium saucepan, add the following: apple cider vinegar, red wine vinegar, sugar, salt and stir or whisk bringing to boil. Once sugar is dissolved, remove pot from heat and stir in allspice and red pepper flakes.
- Add sliced red onions carefully to the pot of hot vinegar and stir gently to combine. Allow to come to room temperature, stirring occasionally. Once cooled; spoon onions and pour liquid into a large jar or storage container.
- Refrigerate until chilled, ready in about 24 hours, but the flavors will enhance with time. Keep pickled red onions in refrigerator, use within about a month.
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Notes
- Use thin, uniform slices of red onion for even pickling; a mandoline slicer is helpful.
- Store the pickled onions refrigerated and consume within about one month for freshness.
- These pickled onions enhance many dishes including salads, sandwiches, pizzas, and tacos by adding a bright, tangy crunch.
- The recipe is adapted from A Farmgirl's Dabbles and balances sweetness, acidity, and spice for a versatile condiment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Cups
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 155kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1176mg | 49% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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