Today’s Sunday Sweet is a tad unconventional. Not only is it stupid healthy, it’s savory sweet.
As I have said before, and I am certain I will say again, I don’t love meat. Though I am doing my best to eat more protein, I find myself more and more drawn to simple protein shakes, yogurts, and egg whites and whole eggs. There is something in the eating of animal flesh that bugs me. I suppose that is why I abstained from eating any of it for well over a decade of my life. I still will not eat ANYTHING on the bone. I’ve tried. I even enjoy the tastes of some odd foods, like Chinese chicken feet and hog knuckle. Except I cannot get past the fact that I am gnawing on something wretched, as much as I believe that it is not the case. Just. Can’t. Do. It.
There is one type of meat I do so enjoy. I love burgers. Their texture is not at all muscle-y or sinewy. It simply has the flavor of the meat, and the blackness of the grill. It is a canvas for awesome, much like Joe Manganiello’s abs.
I love burger toppings. (I’d love them on the werewolf’s abs too, but that’s a story for another day, after my husband has turned illiterate, and deaf–he’d hear about it.– Damn chatty cops.)
I love avocado, blue cheese, bacon crumbles, jalapenos, fancy ketchups, fried eggs, truffle cheese, I love sooo many types of toppings. (Ok, maybe not cheese on Alcide’s abs–gross. Ok, or ketchup, or an egg….maybe just the beer you drink with the burger. Yes, that’s it!! Alas, I am wed to the love O’ my life, and he to British Barbie. It’s like Hamlet and Ophelia, only nothing like Hamlet and Ophelia.)
One of my favorite burger toppings (you see? I can no longer see the picture of the werewolf in my window, and can return to my toppings musings.) I love pickled onions. Have you had? No? FOR SHAME! They’re sweet, sour, savory, and incredibly perfect on top of a patty of meaty goodness. They make the meat sing–or moo–whatever. They’re dead friggen simple, and last weeks in your fridge, provided you don’t use them atop of everything you eat, which I assure you will be a challenge. They also make a fantastic hostess gift; wrapped up in a lovely ball jar, presented with ideas for its usage. You will get miles and miles out of this recipe, I promise.
Pickled Red Onions
- one large red onion
- 1 1/2 cup apple cider vinegar
- 2 tbsp brown sugar
- 2 bay leaves
- 2 whole cloves
- 2 tsp kosher salt
- 10 peppercorns
thinly slice onion into slices or wedges
bring all brine ingredients to a boil
add onion to brine
boil 5 minutes
let cool completely