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    Raspberries and Kohlrabi » Recipes » Side Dish Recipes

    Quick Panera Pickled Red Onions Copycat Recipe

    Published: Jun 22, 2023 · Modified: Aug 25, 2023 by Erica Schramek

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    These copycat Panera Pickled Red Onions are so simple and easy to make. They add a tangy satisfying crunch to a variety of dishes.

    Pickled red onions are one of my favorite condiments. They taste amazing on salads, burgers, casseroles, tacos, pizza, and more!

    They are also a key ingredient in one of my favorite Panera dishes green goddess cobb salad.

    Pickled onions on a fork.

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    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • Directions
    • Substitutions
    • Variations
    • Serving Suggestions
    • How Long Do Pickled Onions Last?
    • Frequently Asked Questions
    • Tips
    • Related
    • 📖 Recipe
    • 💬 Comments

    Why You Will Love This Recipe

    • This quick pickled onions recipe is made with basic ingredients that are probably already in your pantry. There are also several easy ingredient swaps you can make in case you are missing one of the ingredients.
    • There also really simple to make. If you can boil water you can pickle onions.
    • Like other quick pickles, there is no canning involved. These pickled red onions are stored in the refrigerator.
    • Pickled onions are a great way to add bright bursts of flavor to a variety of dishes.

    Ingredients

    Writing a copycat recipe is pretty fun and feels like I am a detective trying to solve a case.

    My first step is always to go to the Panera Bread website and take a look at the list of ingredients for that item. With the first piece of the puzzle solved, the next step is to decide on the quantities and process.

    Here is the exact list of ingredients from panerabread.com: Red Onions, Sugar, Water, White Wine Vinegar, Distilled Vinegar, Calcium Chloride, and Sea Salt

    Luckily the ingredients list is pretty short without too many unusual or hard-to-find ingredients.

    Pickled onion ingredients on a dark wood surface.

    Red Onions: Pickling red onions mellows their flavor and makes them sweeter. You will need one large red onion or two small red onions.

    Tip: One way to minimize tears when slicing onions is to use a very sharp knife. A sharp knife will minimize cell damage when slicing onions and release less allinase which is the compound that irritates your eyes and makes them water.

    Calcium Chloride: This ingredient is optional but will help keep the onions crisp. There are two popular canning brands that sell food-grade calcium chloride; Ball Pickle Crips Granules and Mrs. Wages Xtra Crunch.

    White Wine Vinegar and Distilled White Vinegar: Using white wine vinegar adds a little extra flavor. Distilled white vinegar is cheaper and helps increase the volume of vinegar.

    Water: Adding water to pickling recipes helps to increase the volume of the pickling liquid so that all of the ingredients are fully submerged without creating an overwhelmingly strong vinegar flavor. A good rule of thumb when pickling is to have at least a one-to-one ratio of vinegar to water.

    Sugar: I prefer granulate white sugar because it has a purer flavor. If you prefer a less refined sugar you can substitute an equal amount of honey or maple syrup.

    Salt: When pickling I use pickling or canning salt because it has a fine texture and no additives. If you don't have pickling salt you can substitute kosher salt. The best and easiest way to accurately measure the salt is to use a kitchen scale.

    This is my favorite kitchen scale because the display pulls out making it easy to see when using a large bowl.

    You will want to use 6 grams of salt which is approximately equal to 1 teaspoon of pickling salt, 1 teaspoon of Morton Kosher Salt, or because it has larger granules 2 teaspoons of Diamond Kosher Salt.

    I don't use table salt because of the added flavor from the iodine as well as the added anti-clumping agents. If you do decide to use table salt I recommend using 1 teaspoon since it has a similar texture to pickling salt.

    See the recipe card for quantities.

    Directions

    Slice red onions on a cutting board.

    Slice off the top of the onion and cut it in half through the root end. Peel the onion and then slice it into thin slices. For really thin even slices you can use a mandoline.

    Raw red onions in a glass jar.

    Stuff the sliced raw onions into a glass jar and sprinkle with the calcium chloride.

    I prefer using a wide-mouth quart-sized mason jar.

    Tip: When using a mandoline, I like to wear this kevlar glove to protect my hand while slicing ingredients.

    Vinegar and sugar in a sauce pan.
    Vinegar in a sauce pan.

    Add both types of vinegar, water, sugar, and salt to a small saucepan. Heat the vinegar mixture over medium-high heat until it begins to simmer and the sugar and salt have dissolved.

    Raw red onions in a glass jar.

    Pour the pickling mixture into the jar with the onion slices and cover with a lid. I prefer to use these reusable plastic lids that fit perfectly on a wide-mouth pint jar.

    Allow the onions to cool to room temperature and then refrigerate.

    Top down view of pickled onions in a glass jar.

    For the best flavor, refrigerate the quick pickled red onions for at least 4 hours but preferably 24 hours before serving.

    Substitutions

    Onions: If you don't have red onions you could also use yellow or white onions. Using different onions will change the flavor.

    Vinegar: If you don't have white wine vinegar you could also use rice vinegar, apple cider vinegar, or red wine vinegar.

    Sweetener: Try using honey or maple syrup instead of white sugar.

    Salt: When pickling I use pickling or canning salt because it has a fine texture and no additives. If you don't have pickling salt you can substitute kosher salt. The best and easiest way to accurately measure the salt is to use a kitchen scale.

    This is my favorite kitchen scale because the display pulls out making it easy to see when using a large bowl.

    You will want to use 6 grams of salt which is approximately equal to 1 teaspoon of pickling salt, 1 teaspoon of Morton Kosher Salt, or because it has larger granules 2 teaspoons of Diamond Kosher Salt.

    Pickled red onions in a glass jar.

    Variations

    There are several ways you can customize this pickled red onion recipe.

    • Spicy: To make spicy pickled onions add a sprinkle of red pepper flakes or whole peppercorns to the jar.
    • Flavor: To add some additional flavor try adding some fresh herbs, dry bay leaf, or garlic to the jar.
    • Spices: Change up the flavor even more by adding a variety of spices. Some of my favorites include nutmeg and allspice.

    Serving Suggestions

    These are my favorite dishes to serve with these Panera pickled red onions:

    • Close up of a pork taco.
      Delicious Leftover Pulled Pork Tacos Recipe
    • Pulled pork stuffed potato skins topped with coleslaw on a wire rack.
      BBQ Pulled Pork Stuffed Potato Skins
    • black bowl filled with pork, black bean, and pumpkin stew
      Pork and Pumpkin Stew with Black Beans
    • Kale apple salad in a wooden bowl.
      Kale Apple Salad with Honey Dressing
    • Pesto, chicken, and quinoa in a white bowl.
      Pesto Chicken Quinoa Bowl Recipe
    • Greek chicken flatbread pizza on a black plate.
      Delicious Greek Flatbread Pizza Recipe with Chicken

    How Long Do Pickled Onions Last?

    When stored in an airtight container in the refrigerator these pickled red onions will keep for up to 2 weeks.

    Pickled red onions in a glass jar.

    Frequently Asked Questions

    Do I have to boil the vinegar when pickling?

    Nope, bringing it just to a simmer is fine. It only needs to be hot enough to dissolve the sugar and salt.

    Do pickled red onions need to be refrigerated?

    Yes because we are not processing them in a hot water canning bath they must be refrigerated to keep them from spoiling.

    Can you freeze pickled onions?

    Unfortunately no, freezing the onions makes them mushy.

    Can you reuse the pickling brine?

    I don't reuse the brine to pickle more onions. Usually, there isn't enough to fully cover a new batch of onions and I don't want to mess up the ratios between the water, vinegar, sugar, and salt by randomly adding additional ingredients.

    The best use for the leftover brine is to make your own salad dressing using the brine in place of the vinegar in the recipe.

    Pickled red onion in a small ceramic bowl.

    Tips

    • Look for fresh, firm red onions that are crisp and have a vibrant color. This will ensure the best results in terms of taste and texture.
    • If you prefer thicker slices of onions, remember they will take longer to pickle.
    • It is not necessary to fully boil the brine. Bring it just to a simmer long enough to dissolve the sugar and salt.
    • For the best flavor, refrigerate the pickled onions for at least a few hours or overnight before consuming. This will allow the flavors to develop and the onions to fully pickle.

    Related

    Panera Bread or St. Louis Bread Co for my fellow St. Louis natives is one of my favorite restaurants, but it can get a bit pricy eating there all the time so I have been busy creating other Panera copycat recipes so that I can save money and enjoy my favorite treats at home.

    • close up of a blueberry muffin on a white plate
      Copycat Jumbo Panera Blueberry Muffin
    • Top down view of a mango smoothie in a glass jar.
      How to Make Panera Mango Smoothie Copycat Recipe
    • Lemon cookies piled on a white plate.
      Panera Bread Lemon Drop Cookie Recipe Copycat

    Pickled red onions can be used in various dishes like salads, sandwiches, tacos, hot dogs, burgers, or as a garnish for grilled meats. They add a delightful tangy flavor and a vibrant pop of color to any dish.

    📖 Recipe

    Pickled onions on a fork.

    Panera Pickled Red Onions

    Author: Erica Schramek
    These copycat Panera Pickled Red Onions are so simple and easy to make. The add a tangy satisfying crunch to a variety of dishes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Additional Time 4 hours hrs
    Total Time 4 hours hrs 10 minutes mins
    Course Side Dish Recipes
    Cuisine American
    Servings 12
    Calories 8 kcal

    Equipment

    • small saucepan
    • mandolin or sharp knife
    • storage container

    Ingredients
     
     

    • 1 large red onion or 2 small red onions
    • ⅛ teaspoon calcium chloride Ball Pickle Crips Granules or Mrs. Wages Xtra Crunch
    • ½ cup distilled white vinegar
    • ¼ cup white wine vinegar
    • ¼ cup water
    • 1 teaspoon granulated white sugar
    • 1 teaspoon pickling salt 1 teaspoon of Morton Kosher salt, or 2 teaspoons of Diamond Kosher salt

    Instructions
     

    • Slice off the top of the 1 large red onion and cut it in half through the root end. Peel the onion and then slice it into thin slices. For really thin even slices you can use a mandoline.
    • Stuff the sliced raw onions into a glass jar and sprinkle with the ⅛ teaspoon calcium chloride. I prefer using a wide-mouth quart-sized mason jar.
    • Add ½ cup distilled white vinegar, ¼ cup white wine vinegar, ¼ cup water, 1 teaspoon granulated white sugar, and 1 teaspoon pickling salt to a small saucepan. Heat the vinegar mixture over medium-high heat until it begins to simmer and the sugar and salt have dissolved.
    • Pour the pickling mixture into the jar with the onion slices and cover with a lid. Allow the onions to cool to room temperature and then refrigerate.
    • For the best flavor, refrigerate the quick pickled red onions for at least 4 hours but preferably 24 hours before serving.

    Notes

    Storage
    When stored in an airtight container in the refrigerator these pickled red onions will keep for up to 2 weeks.
    Tips
    • If you prefer thicker slices of onions, remember they will take longer to pickle.

    Nutrition

    Serving: 1gCalories: 8kcalCarbohydrates: 1gProtein: 0.1gFat: 0.01gSaturated Fat: 0.004gPolyunsaturated Fat: 0.002gMonounsaturated Fat: 0.001gSodium: 195mgPotassium: 16mgFiber: 0.2gSugar: 1gVitamin A: 0.2IUVitamin C: 1mgCalcium: 3mgIron: 0.05mg
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    Hi! I'm Erica

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    I am a self-taught cook and the writer, recipe developer, food stylist, and photographer behind this blog.

    I love helping others discover their love for food, just like I have. I'm all about cooking with fresh, seasonal ingredients. Some of my recipes are quick and easy, while others require a little extra love and effort.

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