Wine Pickled Onions | Raw

Wine Pickled Onions | Raw


Onions that are sliced paper-thin soften quickly when pickled. The vinegar cuts the astringency of the onions and brings out their natural sweetness. These are wonderful atop veggie burgers, tossed in salads or as a garnish for various crostini.
  • Serves: 1 cup
  • Active Time: 30 mins
  • Total Time: 1 hr
  • Views: 38,932
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing the Onions

• 2 red onions, peeled and sliced paper–thin on a mandolin
• 1/2 cup red wine vinegar or merlot vinegar
• 3 tbsp liquid sweetener
• 1/4 tsp sea salt


In a small bowl, add all the ingredients and toss together well. Gently massage the onions so they absorb the liquid. Allow them to pickle for at least one hour or, for best results, let the onions pickle overnight.

Store in a sealed container in the refrigerator, where they will keep for up to one week.


  • Juen V
    Juen V
    I used to make these with Japanese plum vinegar. They were delicious but a bit salty. Will try this version. The liquid sweetener is ? Agave? Maple? Could you be specific please. Love your recipes. Much to be inspired by.
  • Eric W Rouxbe Staff
    Eric W
    Juen, the liquid sweetener could be a number of different things, so give something a try! For example, agave and maple will have different flavors, so consider what you like or what you want in the end product.
  • Beth B
    Beth B
    I like using agave- it's not as sweet as maple. It also allows the natural flavors to stand out.
  • Carleen R
    Carleen R
    Can cream (solera cream) be used instead?
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Carleen. Raw alcohol is usually pretty intense in a recipe. Vinegar works better here. If you want to use Sherry, you can simmer it in a sauce pan to cook off the alcohol first. I don't think it would taste great if you just swapped it out for the vinegar here without that extra step. Lauren

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