Vermouth-Spiked Cocktail Onions

Name: Vermouth-Spiked Cocktail Onions
Total time: PT0D0H0M
Yield: makes About 2 1/2 Cups
Ingredients: 1 tsp. whole black peppercorns; 1 ⁄ 8 tsp. freshly grated nutmeg; 3 sprigs thyme; 2 cups dry vermouth; 1 cup white wine vinegar; 1 ⁄ 2 cup sugar; 1 tbsp. kosher salt; 10 oz. white pearl onions, peeled

Serves
makes About 2 1/2 Cups

TODD COLEMAN

Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini. This recipe first appeared in our November 2011 issue along with Dana Bowen's story Roots of Flavor.

Ingredients

1 tsp. whole black peppercorns
¹⁄₈ tsp. freshly grated nutmeg
3 sprigs thyme
2 cups dry vermouth
1 cup white wine vinegar
¹⁄₂ cup sugar
1 tbsp. kosher salt
10 oz. white pearl onions, peeled

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Instructions

Step 1

Place peppercorns, nutmeg, and thyme in a 1-qt. sterilized glass jar; set aside. Bring vermouth, vinegar, sugar, salt, and ½ cup water to a boil in a 2-qt. saucepan over high heat, stirring until sugar and salt dissolve; add onions, and cook for 1 minute. Transfer onions and brine to jar and seal with lid; let cool to room temperature. Refrigerate at least 4 hours before using.

Place peppercorns, nutmeg, and thyme in a 1-qt. sterilized glass jar; set aside. Bring vermouth, vinegar, sugar, salt, and ½ cup water to a boil in a 2-qt. saucepan over high heat, stirring until sugar and salt dissolve; add onions, and cook for 1 minute. Transfer onions and brine to jar and seal with lid; let cool to room temperature. Refrigerate at least 4 hours before using.