Cebollas Rojas en Escabeche
This recipe for Cebollas Rojas en Escabeche features red onions quickly sautéed in olive oil with oregano, then marinated in red wine vinegar, sugar, salt, and pepper. It is a flavorful pickled onion condiment that pairs well with meats, poultry, fish, sandwiches, or salads.
Ingredients
- 4 tablespoons olive oil
- 1 1/3 large red onion quartered lengthwise and thinly sliced
- 14 2/3 ⁄2 tablespoons red wine vinegar
- 1 1/3 ⁄2 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 1/3 ⁄2 teaspoon salt or to taste
- 1 1/3 ⁄2 teaspoon sugar
- 1 1/3 ⁄8 teaspoon freshly ground pepper or to taste
Instructions
- Heat 4 tablespoons of olive oil in a medium skillet over medium heat.
- Add 1 1/3 large red onions, quartered lengthwise and thinly sliced, and 1 1/3 teaspoons dried oregano (Mexican variety preferred, crumbled).
- Cook, stirring, until the onion is barely tender, about 2 to 3 minutes.
- Transfer the cooked onions and oregano to a bowl.
- Stir in 14 2/3 tablespoons red wine vinegar and 1 1/3 teaspoons sugar.
- Season with 1 1/3 teaspoons salt and 1 1/3 teaspoons freshly ground pepper, or to taste.
- Marinate the onions for at least 1 hour or up to overnight.
- Serve the onions at room temperature, or briefly sizzle them in a hot skillet just before serving.
Notes & Wine Advice
Serving Advice
Serve these pickled red onions as a vibrant condiment alongside grilled or roasted meats, poultry, or fish to add a tangy and slightly sweet contrast. They are excellent on sandwiches, tacos, or burgers, providing a flavorful crunch. You can also toss them into salads for an extra zing or serve them as part of a mezze platter with cheeses and olives. For best flavor, allow the onions to marinate for at least an hour before serving, and bring them to room temperature or briefly reheat in a hot skillet to enhance their aroma.Variations
To vary this recipe, try adding other herbs such as thyme or bay leaves during the sauté for different aromatic notes. You can also include sliced jalapeños or other chili peppers for a spicy kick. Substitute red wine vinegar with apple cider vinegar or white wine vinegar for a milder acidity. For a sweeter profile, increase the sugar slightly or add a splash of honey. If you prefer a raw texture, skip the sauté step and blanch the onions briefly in boiling water before marinating. These variations allow you to customize the pickled onions to suit different dishes and flavor preferences.Wine Advice
Sauvignon Blanc: Sauvignon Blanc’s crisp acidity and citrus notes complement the tangy and slightly sweet flavors of the pickled onions, enhancing their brightness without overpowering the palate. Pinot Noir: A light-bodied Pinot Noir pairs well with the vinegar and herbs in the onions, offering subtle fruitiness and earthiness that balance the sharpness and add complexity to the dish. Try a sparkling water with a splash of lemon or lime juice to refresh the palate and complement the tangy pickled onions without alcohol. Estimated ingredient cost: USD 1.25 per serving, excluding optional sides and drinks. Local prices vary. Missing nutrition values have been estimated per serving; existing values were retained. Assumptions: Nutrition estimates are based on the edible portions of 1 1/3 large red onions, 4 tablespoons olive oil, and the amounts of vinegar, sugar, salt, and spices used. Serving size is one quarter of the total recipe. Sodium content includes added salt and vinegar. Fat content is primarily from olive oil. Sugar includes natural onion sugars and added sugar. Optional sides and drinks are excluded.Nutrition values
Calories: 120 kcal | koolhydraten: 7 g | Eiwitten: 0.5 g | Vet: 10 g | Verzadigd vet: 1.5 g | Natrium: 500 mg | Suiker: 4 g