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Onion Vinegar

A vinegar-based pickled onion condiment.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vinegar and onion are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 18,226 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Onion Vinegar

Ingredients

Directions

Prepare the onions

  1. Grate the onions.

  2. Mix the grated onions with salt and sugar.

  3. Let the mixture stand for 2 hours.

Infuse

  1. Add the vinegar to the mixture.

  2. Transfer to bottles and shake every day for 2 weeks.

Finish and bottle

  1. Strain through a fine cloth, then bottle, cork, and seal.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vinegar + oniontop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + oniontop 36% of all pairs
    Smell alikelow
    Cooked together15,747 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and onion barely smell alike, yet cooks put them together in 15,747 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onions
Supply the main flavor and aroma, which pass into the vinegar as it infuses.
Vinegar
Provides acidity and the liquid that extracts and preserves the onion flavor.
Granulated sugar
Softens the sharpness of the vinegar, giving a rounder, balanced sweetness.

The step that matters

Strain through a fine cloth. Onion pieces and fine solids left in the liquid can keep cloudiness and flavor changing over time. A fine cloth removes them so the vinegar stays clear and stable in the bottle.

Swap the onion

How well each one fits the dish's main ingredients (vinegar, sugar):

  1. Mustardfits better
  2. Capsicumfits better
  3. Cucumberfits better
  4. Onionthe original

Fit is the average pairing score against vinegar, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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