Bobby Flay’s Pickled Onions

Pickled onions are a cinch to make and can perk up just about anything from burgers to potato salads.

They have a strong, tangy flavor that can bring boring or bland food to life.

Bobby Flay recommends using red onions but with 6 pounds of sweet Vidalia onions on my hands I’d have to be crazy not to use them.

Turns out they were perfect for the job!

Thinly sliced onions are sauteed until soft then simmered in red wine vinegar, sugar, black peppercorns and thyme. They are left to steep in the vinegar solution for at least 2 hours or overnight.

After which, you can jar them to have on hand for burgers, hot dogs, sandwiches and salads. They are wonderful to eat alongside fried foods too.

A little goes a long way because they are super vinegary. For a milder pickle cut down the vinegar by a cup or by as much as half and replace with water.

Bobby Flay's Pickled Onions

Pickled Onions

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 1 (16 ounce) jar

Pickled Onions

Pickled onions are a cinch to make and can perk up just about anything from burgers to potato salads.


2 large red or vidalia onions, peeled and thinly sliced
1-2 tablespoons olive oil
3 cups red wine vinegar
1/4 cup olive oil
2 tablespoons sugar
6 whole black peppercorns
4 sprigs fresh thyme
Garnish: 2 tablespoons fresh thyme, finely chopped


  1. In a large skillet saute onions over low heat in 1 tablespoon of olive oil until soft. Place the In a large noncorrosive pan combine vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme, bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes.
  2. Remove the pan from heat and let the onions steep for at least 2 hours or overnight (if storing overnight, place in a bowl and cover.) When ready to serve, drain from the liquid and top with thyme. If you think you'll have some leftover, save the liquid and store in a glass jar tightly covered in refrigerator.


Adapted from Bobby Flay


Pickled Onions

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  1. Platanos, Mangoes and Me! says

    I would go with the Vidalia’s.  can you send be a bottle…please….

  2. Kathleen says

    Hi Reeni, 

    Sorry for being MIA this week! Your photos are wonderful as always. I just love this recipe. I have never eaten pickled onions but adore pickled eggs and dills so I can only assume these would be an instant favorite. I want to make these this weekend to serve with burgers. Drain completely even if planning on storing leftovers?

    • Reeni says

      If you think you’ll have leftovers you can save the leftovers in a glass jar and just add them back in and store in fridge. Ooh – pickled eggs! I want to try them. Thanks for stopping by!

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