Chilled Sweet and Sour Red Onions


Preparation info
  • Serves

    3 to 4

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

These onions are crisp and crunchy, and they are delectable. They are wonderful as part of a cold platter.


  • 1 pound red onions
  • 2 tablespoons oil
  • 1 large clove


Trim off the root ends of the onions and peel them. Cut each onion into 1-inch-wide wedges and separate the layers. Combine the sauce ingredients in a bowl and stir until the sugar is dissolved.

Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 sec