I ran across these Pink Onions (™) at the supermarket and, having never seen them before, I had to see what was so special about them that they claimed trademark status. The story on the packaging reveals that pink onions were originally grown in France and were introduced to the British in the 1800s. They have since been held in high esteem in both France and Britain, and are now making their debut in the U.S.
We have several options in this part of the world for mild sweet onions, including Texas Sweet Onions, Walla Walla Sweet Onions from the state of Washington and Vidalia Onions grown in the state of Georgia. As a lover of onions, cooked or raw, I did a side by side tasting of the Pink Onion and a Texas Sweet and concluded that the Pink Onion is indeed mild and sweet and no better or worse than our domestic choices.
I decided that my first use of Pink Onions would best showcase them in a semi-raw state as in pickled onions.
I generously salted the sliced onions and let them sit for a spell (a spell in this case was about 15 to 20 minutes while I put together the marinade).
Over the years I have seen Sweet Chili Sauce on supermarket shelves but had never purchased any until last week. Considering all the chili pepper seeds suspended in the sauce I had imagined it to be one of the hottest/spiciest substances on earth. To my surprise, it is actually very mild. I decided to use it, minus the seeds as an ingredient in my pickled onions.
I strained the seeds from the chili sauce using pomegranate infused red wine vinegar, Ume plum vinegar and water to rinse as much sauce from the seeds as possible. A little Mirin balanced out the acidity of the vinegars.
Next I poured boiling water over the sliced and salted onions and let them sit in the hot water for 10 or 15 minutes after which I rinsed them with cold water.
With the onions rinsed, cooled and drained I poured in the marinade and put them in the refrigerator to steep.
For our next meal I prepared a brown rice, garbanzo and spinach stir-fry. The ingredients were added one by one starting with chopped onion, garlic, garbanzos, precooked brown rice, blanched spinach and, of course, salt.
At this point it could have been served as a vegan dish topped with the pickled onions, but I decided to take it further and use it in a wrap.
I put goat cheese on a whole wheat tortilla and zapped it for a few seconds in the microwave to soften both the cheese and the tortilla.
Mashing the stir-fry a bit helped it hold together better in the wrap.
The wrap was toasted in a dry pan and enjoyed with a little Harissa hot sauce.