The pickled onion project I started at the farm at the end of July came off much better than I expected. The finished onions are crisp and tart with a an aroma that is all onion but with no sharp/acrid edge. I packed them up in filtered brine for sale in the farm store yesterday. They taste great as they are, but would be wonderful with raclette or julienned and served with knockwurst. Actually, because their flavor profile is very similar to sauerkraut, almost anything you would pair with kraut you could pair with this.
The success of this project surprised me not because I'd never pickled onions before and was worried that I couldn't pull it off. (Screw that, after more than 30 years of cooking there isn't much that I worry about messing up.) Rather, because the only pickled onions I'd had were the type that had been put up in vinegar, I did not know what to expect.