Vinegar-Braised Onions w/Seared Whitefish and Arugula

Name: Vinegar-Braised Onions w/Seared Whitefish and Arugula
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ cup (120 ml) red or white wine vinegar; ½ cup (120 ml) red or white wine vinegar; 8 cipollini onions or shallots (1 lb | 455 g); 8 cipollini onions or shallots (1 lb | 455 g); Neutral oil; One 6-oz (170-g) fillet of whitefish per person; 1 bag (4 oz | 115 g) arugula; ¼ cup (60 ml) olive oil

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

If you have excess onions, make a large batch of these. It takes no more time and they keep well in the refrigerator for weeks. When I have them on hand, these onions easily become part of a relish tray before a meal, to garnish a cheese course, or as the acidic pop for a salad. They go very well with roasted squash or root vegetables.

Ingredients

8 cipollini onions or shallots (1 lb | 455 g)
Neutral oil

Fish course
Pescatarian
Gluten-free

Method

Heat the oven to 325°F (165°C).

Clean the cipollini, removing the outer layers but leaving the root intact. Cut them in half (from top to bottom), bisecting the root.

Heat a glug of neutral oil in a medium, ovenproof frying pan until just about smoking. Sear the onions, cut-side down, until well charred. Flip and season with a hefty sprinkle of