Pickled Red Onions
These pickled red onions are a great addition to any panini. You can find this recipe in Scott Conant's "Bold Italian."
- 2 medium red onions, thinly sliced crosswise
- 1 cup red-wine vinegar
- 3 teaspoons coarse salt
Mix all ingredients together in a medium bowl with 1 cup water. Refrigerate, covered, for at least 8 hours and up to 1 week.