MAKES 2 TO 3 PINTS
Onions -- red ones, white ones, yellow ones, and flat ones called cipolline --are always in my garden and are ready for harvesting when the tops flop over and turn brown. I harvest and dry them in my garden shed until the onion papers are brittle, then store them in mesh bags in a dark, not cold area.
I could not cook without onions and often marinate them in vinegar and spices to use as a condiment with meats, poultry, fish or for dressing up a dull salad. I have even added them to fruit salads! In a pretty jar, they make a great hostess gift.
2 cups extra-virgin olive oil
2 whole bay leaves
1 tablespoon whole black peppercorns
1 teaspoon whole cloves
2 sprigs fresh thyme
1 2-inch piece cinnamon stick
1 teaspoon coarse salt
1 pound boiling onions, peeled and left whole
In a non-aluminum saucepan, boil the vinegar with all the ingredients except the onions for 3 or 4 minutes.
Make a small in each onion with a knife and add them to the vinegar mixture and cook 2 minutes. Turn off the heat and allow the onions to steep, covered, in the vinegar for several hours.
Transfer the onions and the vinegar mixture to a jar, cap and store in the refrigerator. They will keep for a month.
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