Recipe: Homemade Cocktail Onions

HOMEMADE COCKTAIL ONIONS

"Store-bought cocktail onions, which are generally brined, or stored in salt and water, have a salty, one-dimensional flavor, and not much in common with onions. These cocktail onions, on the other hand, actually taste like onions, and their flavor is maximized with spices, vermouth, and a tangy acidity from the vinegar."

1 pound pearl onions
1/2 cup sherry vinegar
1/2 cup cider vinegar
1/2 cup salt
1/4 cup sugar
1/2 teaspoon mustard seed
24 juniper berries
12 peppercorns
6 allspice berries
1 (6-inch) piece fresh rosemary
1 dried chile de arbol
1 cup dry vermouth

To peel the onions, place them in a large bowl and pour boiling water over them to cover. Let stand for 1 minute. Drain and rinse under cold running water. Using a paring knife, trim the root ends and peel off the thin outer skins.

Add all the remaining ingredients except the vermouth to a medium saucepan and bring to a boil.

Add the onions to the saucepan, reduce the heat, and simmer 2 minutes. Remove from the heat and allow the onions to cool in the liquid.

Stir in the vermouth. Transfer the cooled onions and liquid to a container with a tight-fitting lid. Store in the refrigerator.

Makes 2 to 4 dozen onions, depending on the size of the onions, enough for 12 to 24 drinks
Source: Raising the Bar by Nick Mautone