This preparation from New York City's Gramercy Tavern turns humble cipollini onions into a piquant garnish for tacos, sandwiches, or flat-bread pizzas.
Yield: serves 4
1 whole star anise
1 cup white wine vinegar
2 tbsp. red verjus
1 tbsp. sugar
2 large red beets, peeled and thinly sliced croswise
4 cipollini onions, thinly sliced crosswise into rings (or 3 oz. yellow onions)
In a 2-qt. saucepan, toast star anise over medium-high heat, swirling frequently, for 2 minutes. Add vinegar, verjus, sugar, beets, and 1⁄2 cup water to pan and bring to a boil. Strain liquid through a sieve into a large bowl, discarding solids. Submerge onions in cooking liquid and season with salt. Cover with plastic wrap; refrigerate for at least 2 hours or overnight.