Pickled Red Onion

Directions

1. 1
   In a small saucepan, combine the red wine with the balsamic vinegar, honey, bay leaf, fennel seeds, mustard seeds and crushed red pepper and bring to a boil over moderately high heat.
2. 2
   Cover the saucepan and remove from the heat.
3. 3
   Let the brine stand for 10 minutes.
4. 4
   In a medium skillet, heat the olive oil.
5. 5
   Add the red onion slices, season with salt and cook over moderate heat, stirring the onion occasionally, until the slices are softened, about 6 minutes.
6. 6
   Scrape the onion into a bowl.
7. 7
   Strain the brine over the onion and let cool to room temperature.
8. 8
   Cover and refrigerate overnight.
9. 9
   Bring to room temperature and serve in the brine.