Panera Bread Pickled Red Onions Recipe

This Panera Bread Pickled Red Onions recipe is a vibrant and tangy condiment, which uses crisp red onions and a simple vinegar brine. It’s the perfect topping for salads and sandwiches, ready in about 10 minutes (plus cooling time).

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Panera Bread Pickled Red Onions Ingredients

• 1 large red onion, peeled
• 1 cup warm water
• ½ cup distilled white vinegar (or apple cider vinegar for a fruitier taste)
• ¼ cup granulated sugar (adjust to taste for sweetness)
• 1 ½ tsp kosher salt
• ½ tsp whole black peppercorns (optional)
• 1 garlic clove, smashed (optional)

How To Make Panera Bread Pickled Red Onions

1. Slice the onions: Using a sharp knife or a mandoline slicer, slice the red onion very thinly into rounds or half-moons. The thinner the slices, the faster they will pickle and the softer they will become.
2. Pack the jar: Stuff the sliced onions tightly into a clean, heat-proof pint-sized jar (like a Mason jar). If using peppercorns or garlic, tuck them in amongst the onions.
3. Make the brine: In a liquid measuring cup or small bowl, combine the warm water, vinegar, sugar, and salt. Whisk vigorously until the sugar and salt have completely dissolved. (Alternatively, you can heat this mixture in a saucepan over medium heat just until the sugar dissolves, then pour it hot).
4. Pour and submerge: Pour the brine over the onions in the jar. Ensure the onions are completely submerged. You may need to press them down with a spoon to remove air bubbles.
5. Cool and pickle: Let the jar sit uncovered at room temperature for at least 30 minutes to 1 hour. During this time, the onions will turn a stunning bright pink color and soften slightly.
6. Store: Seal the jar with a lid and transfer to the refrigerator. While they can be eaten after an hour, they taste best after sitting in the fridge for 24 hours.

Recipe Tips

• Mandoline safety: Using a mandoline is the best way to get paper-thin, uniform slices that mimic the restaurant version. Use the safety guard to protect your fingers.
• Vinegar choice: Panera’s onions are very bright pink and have a clean taste, which suggests distilled white vinegar. If you prefer a more mellow flavor, Apple Cider Vinegar is a delicious substitute.
• Hot vs. Cold Brine: Using hot brine (boiled) will result in softer onions (more like Panera). Using cold or warm brine results in crunchier, rawer onions.
• Sweetness: Panera’s pickled onions have a distinct sweetness. Don’t cut the sugar too much, or they will be too sharp to eat in large quantities.

What To Serve With Panera Bread Pickled Red Onions

These onions add acid and crunch to almost any dish.

• Fuji Apple Salad: Adds zest to the greens.
• Warm Grain Bowls: A refreshing contrast to warm quinoa.
• Sandwiches: Layer onto turkey or roast beef sandwiches.
• Tacos: The perfect finish for Mexican food.
• Avocado Toast: Adds color and bite.

How To Store Panera Bread Pickled Red Onions

• Refrigerate: Store in the sealed jar in the refrigerator. They will stay fresh and crunchy for up to 2–3 weeks.
• Freeze: Do not freeze pickled onions; they will turn into mush.

Panera Bread Pickled Red Onions Nutrition Facts

• Calories: 15kcal
• Protein: 0g
• Carbohydrates: 4g
• Fat: 0g
• Saturates: 0g
• Sugar: 3g
• Salt: 0.1g

Nutrition information is estimated per serving (approx. 2 tbsp drained).

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