Let me tell you about a discovery I made a couple of years ago and have used SO MANY times, I may as well have been the first to have discovered it (see also Christopher Columbus).
Pickled onions do two things well: 1) they take out the intensity that onions can have when consumed raw (which I like but not everyone does). 2) because the “edge” is taken off, the vinegar, salt and little bit of sugar seem to make red onions in particular taste perfect in Latino AND Asian dishes! So what that means is that they are a perfect accompaniment!
We use these on our “steakhouse” salad, virtually any taco you can think of, and when we need an oniony garnish on an Asian dish.
Pickled Red Onions
1/2 sliced red onion
1 1/2 cups water
1/4 cup red wine vinegar
1 t salt
2 T sugar
Bring entire mess to a boil and let boil for 3 minutes. Strain and let cool. Serve over your favorite salad, taco, or whatever.