Stir-Fried Broccoli with Pickled Red Onions

• 1/4 pound small red onions, (about 5, each about 1 1/2 inches in diameter), sliced thin
• 1/4 cup red-wine vinegar
• 3/4 teaspoon salt
• 3 bunches broccoli (about 3 pounds), lower 3 inches of stems discarded
• 1/4 cup vegetable oil

1. In a small saucepan, bring onions, vinegar, and salt to a boil, covered, and remove pan from heat.
2. Cool onion mixture, uncovered, and drain.
3. Bring a kettle of salted water to a boil for broccoli.
4. Cut broccoli into 2 1/2-inch flowerets and cut remaining stems into 1/4-inch-thick slices.
5. Blanch flowerets 3 minutes and drain well in a colander.
6. In a large skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and saute half of flowerets and stems with salt to taste, stirring occasionally, until crisp-tender, 3 to 5 minutes, transferring to a bowl.
7. Saute remaining flowerets and stems in remaining 2 tablespoons oil in same manner.
8. Sprinkle broccoli with pickled red onions.

red onions, redwine vinegar, salt, broccoli, vegetable oil

Taken from www.epicurious.com/recipes/food/views/stir-fried-broccoli-with-pickled-red-onions-13473 (may not work)