There’s something irresistible about onions. They just taste delicious. But nobody loves onion breath. And there’s nothing worse than the taste of an old or bad onion. There’s a lot of chemistry to explain all of this, serious oxidation when onions are cut. But the solution is simple from our perspective: pickle brine. We pickle our red onions.
We lost a critical part of our “robo coupe” (industrial food processor). So last night I had the mandoline out, cutting these by hand. For about an hour. You better love them as much as we do!