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Butteryum food blog recipes

Filtering by Tag: onion recipes

Quick-Pickled Red Onions

Patricia @ ButterYum

How to make quick-pickled onions recipe - ButterYum

Burger season is in full swing and pickled onions are an excellent addition to your fixin’s bar. A buttered and toasted brioche bun, tender lettuce, ripe heirloom tomatoes, and crisp pickled onions transform a ho-hum burger into something spectacular.

The Washington Post wrote an article about a tiny butcher shop called The Farmer’s Daughter Market & Butcher (Capon Bridge, WV) which makes “world-class burgers” featuring theses pickled onions. I visited the quaint shop and it’s as charming as you might imagine. In addition to being a full-service butcher, they offer fresh produce, house-made sausage, cold cuts, subs, pantry staples, and so much more - I love this place! The owner has been kind enough to share his simple recipe for quick-pickled onions so you too can enjoy a world-class burger experience in the comfort of your own home.

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This is a “quick” pickle so be sure to slice the onions very thin (like 1/8-inch), which will allow the pickle solution to fully penetrate the onions. Use a razor-sharp knife (this is my favorite) or a mandolin slicer.

Items used to make this recipe:

(affiliate links)


Quick-Pickled Red Onions

makes 2 cups

Printable Recipe

Ingredients

  • 1 medium red onion (about 5 ounces, by weight), halved and thinly sliced (1/8-inch slices)

  • 1/2 cup water

  • 1/2 cup distilled white vinegar

  • 2 1/2 teaspoons sugar

  • 1 teaspoon fine sea salt

  • 1 teaspoon freshly minced garlic

  • 1/2 teaspoon mustard seeds (see notes below)

Directions

  1. Place onions in a glass jar that has a tight-fitting lid.

  2. In a non-reactive container (glass, plastic, stainless, ceramic), make the pickle solution by combining together the water, vinegar, salt, sugar, minced garlic, and mustard seed; stirring until salt and sugar are completely dissolved.

  3. Pour pickle solution over the onions; rest for a few hours or overnight before using.

  4. Cover jar with lid and chill leftovers; they will last in the fridge for up to a month.

Notes

  • For the best flavor, Pete prefers to use brown mustard seeds - If you can’t find them, yellow mustard seeds may be substituted.

  • Avoid mixing the pickle solution in “reactive'“ containers such as unlined cast iron, unlined copper, or aluminum. Examples of non-reactive containers are enameled cast iron, tin-lined copper, stainless steel, glass, ceramic, or plastic.

  • Pickled onions are great on more than just burgers - use them on pull pork, potato salad, tacos, beans, tossed salads, etc.

adapted from Pete Pacelli of The Farmer’s Daughter Market & Butcher


You might also like to try my delectable 3-Napkin Skillet Smash Burger!

Amish Onion Patties

Patricia @ ButterYum

If you like the flavor of caramelized onions, you'll go bonkers for these Amish Onion Patties - they're crunchy and completely addictive.  Serve them piping hot with cold sour cream on the side for dipping - then sit back and wait for the oohs and aahs.  

Amish Onion Patties - recipe with how-to photos - ButterYum

Measure out all the ingredients needed.

how to make amish onion patties - ButterYum - recipe and how-to photos

Place the dry ingredients in a medium mixing bowl.

easy recipe for amish onion patties - ButterYum

Whisk them together.

fried onion patties - recipe and how-to photos - ButterYum

Add the milk.

AmishOnionPattyBatter

Mix well until no lumps remain.

deliciou onion fritter recipe - with how-to photos - ButterYum

Add the onions.

fried onion patties - fried onion fritters - recipe and how-to photos - ButterYum

Stir the onions until they're completely coated with the batter.

shimmering oil

Heat some peanut or canola oil in a 10-inch cast iron skillet.

testing the temperature of frying oil without a thermometer - ButterYum

You'll know the oil is hot enough when bubbles appear around a wooden spoon handle when inserted in the oil.

frying onion patties - amish recipe - ButterYum

Portion patties using 1/4-cup measure.  Fry until the first side is brown.  I like 'em really brown.  

Carefully turn them over and repeat on the other side.

Amish Onion Patties - recipe - ButterYum

Remove from hot oil when done.  I find a flat whisk (like this one) is perfect for this job.

Amish Recipes - Onion Patties - ButterYum

Drain for a minute or two on paper towels, then transfer to a cooling rack so they stay nice and crispy.

Amish Onion Patties - recipe with how-to photos

Serve immediately with sour cream and chives.  Enjoy!

Items used to make this recipe:

(affiliate links)


Amish Onion Patties

makes 6 (3-inch diameter patties)

Printable Recipes

Ingredients

  • 6 tablespoons all purpose flour

  • 1 1/2 teaspoons granulated sugar

  • 1 1/2 teaspoons cornmeal

  • 1 teaspoon baking powder

  • 3/4 teaspoons kosher salt

  • 1/2 teaspoon ground black pepper

  • 6 tablespoons milk

  • 1 1/4 cup finely minced onion

  • peanut or canola oil for frying

  • optional garnish: sour cream and chopped chives

Directions

  1. In a medium bowl, combine flour, sugar, cornmeal, baking powder, salt, and pepper.

  2. Add milk and stir until no lumps remain; stir in onions.

  3. In a 10-inch cast iron or nonstick skillet over medium heat, heat about 1/2-inch of oil until the tip of a wooden spoon bubbles when placed in the oil.

  4. Fry 1/4-cup portions, 3 at a time, for several minutes until brown on first side, then carefully turn over and fry until the second side is brown.

  5. Remove from skillet and drain on paper towel for 1 minute, then transfer to a cooling rack to keep them crispy.

  6. Repeat steps 4 and 5 with remaining batter; serve immediately.