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The Hidden Table · 2026-09-09
Red onion
Red onion has purple-red outer layers and a sharp, juicy bite when raw. Thin slicing makes it easier to season evenly.
Caribbean uses
In Dominican cooking, lightly cooked onions with vinegar accompany mangú. Raw or briefly pickled slices also brighten bean salads and fried fish.
Preparation and storage
Peel and slice across the bulb. The quick pickle below is refrigerated food, not a shelf-stable preserve; make a small batch for the next day.
Recipe
Red onion: quick refrigerated pickle
About 250 g
Ingredients
- 200 g Red onion — peeled, thinly sliced
- 100 ml food vinegar (5% acidity)
- 100 ml water
- 10 g sugar
- 1 g fine salt
Method
- Put the sliced onion in a clean heatproof container.
- Bring vinegar, water, sugar and salt just to a simmer and pour over the onion.
- Cool briefly, refrigerate within two hours and use the next day. This is not a shelf-stable or canned preserve.
At the table
Its color and acidity cut through the richness of fried or mashed foods.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.