This 29 minute video will change how you think about Onions.

Ingredients

• 2 medium Red Onion (One for raw slices, one for pickling; peeled and sliced thin)
• 1 large Yellow Onion (Used for sweated, sautéed, caramelized, and charred preparations; sliced into 1/4‑inch strips)
• 1/2 cup White Wine Vinegar (For pickling brine; can substitute apple cider vinegar)
• 1/2 cup Water (For pickling brine)
• 1 tablespoon Granulated Sugar (Balances acidity in pickling brine)
• 1 teaspoon Kosher Salt (For pickling brine)
• 8 ounces Braised Beef (Pre‑cooked, shredded; can use leftover pot roast or store‑bought shredded beef)
• 4 pieces Corn Tortillas (Small, 6‑inch; warm before filling)
• 1/4 cup Cilantro (Chopped; optional garnish)
• 1 whole Lime (Juiced; adds brightness to taco)
• 8 slices Sourdough Bread (Thick slices for grilled cheese; can use any sturdy bread)
• 4 slices Cheddar Cheese (Sharp cheddar, sliced 1/4‑inch; melts well)
• 2 tablespoons Unsalted Butter (Softened; for buttering bread)
• 1 teaspoon Habanero Hot Sauce (Optional, for extra heat on charred‑onion taco)

Instructions

1. Slice Raw Onion

   Peel one red onion and slice into thin rings (about 1/8‑inch). Set aside in a small bowl.

   Time: PT5M

2. Prepare Pickling Brine

   In a saucepan combine 1/2 cup white wine vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp kosher salt. Heat just until sugar dissolves, then remove from heat.

   Time: PT5M

   Temperature: Warm

3. Pickle Onion

   Thinly slice the second red onion (same thickness as raw rings) and place in a glass jar. Pour the warm brine over the slices, ensuring they are fully submerged. Let sit at room temperature for 30 minutes, then refrigerate.

   Time: PT30M

   Temperature: Room temperature

4. Sweat Yellow Onion

   Heat the stainless steel skillet over low heat. Add a splash of water (about 2 tbsp) and the sliced yellow onion. Cook, stirring occasionally, for 20 minutes until the onion becomes translucent and soft but shows no browning.

   Time: PT20M

   Temperature: Low (≈120°F / 50°C)

5. Sauté Yellow Onion

   Increase the skillet heat to medium‑high. Add a drizzle of oil (optional) and the remaining yellow onion strips. Cook, stirring frequently, for 5‑8 minutes until golden specks appear but the onion remains slightly firm.

   Time: PT8M

   Temperature: Medium‑high (≈350°F / 175°C)

6. Caramelize Yellow Onion

   Return the skillet to low heat. Add a small knob of butter (1 tsp) and the remaining onion strips. Cook slowly, stirring every few minutes, for 45‑60 minutes. The onions will shrink, turn deep amber, and develop a jam‑like texture.

   Time: PT60M

   Temperature: Low (≈250°F / 120°C)

7. Char Yellow Onion

   Slice a thick half‑round of yellow onion (about 1/2‑inch thick). Place directly onto a hot, dry skillet over high heat. Cook 2‑3 minutes per side until the surface is blackened and smoky, but the interior remains soft.

   Time: PT3M

   Temperature: High (≈500°F / 260°C)

8. Assemble Braised‑Beef Taco

   Warm corn tortillas on a clean skillet for 30 seconds each. On each tortilla, layer shredded braised beef, a few rings of raw red onion, a spoonful of pickled onion, and a few pieces of charred onion. Squeeze lime juice over top and garnish with cilantro. Add a drizzle of habanero hot sauce if desired.

   Time: PT5M

9. Prepare Grilled Cheese

   Butter one side of each bread slice. Heat a clean skillet over medium heat. Place a slice butter‑side‑down, add cheddar cheese, then layer sweated onion, sautéed onion, and caramelized onion. Top with another slice of cheese and the second piece of bread, butter‑side‑up. Cook 2‑3 minutes per side until golden and cheese melts.

   Time: PT5M

   Temperature: Medium (≈350°F / 175°C)

10. Serve and Enjoy

    Plate the tacos and grilled cheese side‑by‑side. Observe the color contrast of each onion level and enjoy the varied textures and flavors.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

4 g