These onions were a mainstay of family meals at a little catering company I worked at in New York. It was the best little catering company a young chef could ever find: uncompromising owners, an open-minded clientele, and a hyper-diverse staff--nurtured by Maria. Every day, we'd all eat lunch together, and most days, Maria would make these onions. Liquid? No. "Saucy?" Yes. To enliven virtually anything off the grill, put these on the table.

Recipe by Oxmoor House October 2014


Credit: Oxmoor House

Recipe Summary

15 mins
25 mins
Serves 8 (serving size: about 1/3 cup)


Ingredient Checklist


Instructions Checklist
  • Shave the onion very thinly, following the curvature of the onion and preserving the integrity of the onion's cell wall structure. It matters.

  • Throw in the salt. Toss. Toss again. One more time. Good.

  • Now, add the lime juice. Tumble the onion a couple of times.

  • Let the onion mixture sit for 10 minutes at room temperature.

  • Right before serving, add the cilantro. Not a second sooner.

  • Serve atop Cocoa-Crusted New York Strip, grilled meats, hearty roasts, or...pretty much anything in the universe. Thank Maria. She'll feel good inside.


Cooking Light Mad Delicious

Nutrition Facts

9 calories; carbohydrates 2g; sodium 37mg; calcium 5mg.