These creamy, pickled onions are perfect on Beef Dip or at the backyard barbeque. Start 1 – 2 days before company arrives.
Adapted from the Best of Bridge series, try them even if you’re not sure about onions. Because most of the marinade is discarded and comes back, we only count the Carbs in the onions and sour cream.
Ingredients
- 2 (530 gr) medium/large yellow onions, thinly sliced. 41 CHO
- ¾ cups white vinegar
- ¾ cups water
- ½ cup 100 gr white sugar (100 CHO discarded)
- 2 TBSP lemon juice
- ¼ tsp. tabasco
- ½ tsp salt
- ¼ tsp pepper
½ cup (115 gr) sour cream 8 CHO
- ½ tsp. celery seeds
TOTAL CHO 49 CHO
- TOTAL WEIGHT 640 GRAMS
- 49 CHO DIVIDED BY 640 GRAMS = .076 CHO/GRAM
- 1 TBSP = 11 GRAMS (.076 CHO x 11 GRAMS) .836 CHO/TBSP
- ¼ CUP = 4 TBSP (.836 CHO x 4) 3.34 CHO/1/4 CUP
- ¼ CUP = 44 GRAMS
Instructions
- Thinly slice onions with a mandolin or sharp knife.
- Add vinegar, water, sugar and salt to a small sauce pan and heat until sugar and salt are dissolved. Remove from heat and add tabasco, lemon juice and pepper.
Let cool to room temperature.
- Toss onions with marinade, cover and refrigerate for 1 – 2 days.
- An hour or two before serving, drain onions and stir in the sour cream and celery seeds. Refrigerate until ready to use.
