This was really good. :yummy: Mine doesn't look as pretty though. I expect because my slices weren't uniform, but I doubt it made any difference to the taste. Oh...I also threw in some peppercorms...just a few. These went really well with the Bubba's Quarter Pound Burgers we had tonight. Thanks for a great recipe. *UPDATE* Aug 23/08 Made again today. Actually, I probably make this every second month or so. This is always in my fridge. Such a terrific recipe. Everyone should give it a try. I was a little disappointed that it can't be 'canned', but it's so easy and quick to make it really isn't a bother at all. This time I added 1/2 tsp red pepper flakes and 15 grinds from the pepper mill! Thanks again Juenessa
These are wonderful and so easy to make! I did toss in a few crushed red pepper flakes to satisfy our craving for heat. Right after they cooled, I made a sandwich of your Southwestern Pulled Brisket Sandwiches and topped it with these onions. SUPER! These will find a permanent home in my fridge. Thanks for sharing your recipe!
This recipe is so easy and they taste great, the jar didn't last a week at my house.
These are really good. I added 1/4 tsp each whole peppercorns and red pepper flakes (could use more!) Had on a salad last night and can't wait to try on a burger! Thanks for sharing!
What a great way to serve this wonderful vegetable! The onions are delicately flavourful and very pretty. DH had his as a side with baked chicken legs, and insisted that there always be a jar in the fridge. I had mine with baked chicken breast, but added a dollop of sour cream and lots of fresh ground black pepper. Thank you for a real taste treat. Can hardly wait to try them on a corned beef or liverwurst sandwich!
They are beautiful and oh so good. Had them on hamburgers last night. I think I'm going to put them on brats---should be good don't you think? Gloria
We love these. So far, we've tried them on barbecued burgers and as a snack on rye crackers with cream cheese and freshly ground black pepper. The possibilities are endless. :) Thanks for posting this simple, tasty recipe!