Pickled Onions with Comte Cheese on Rye Biscuits

We teamed up with our friend Taylor Golub to show you how to turn our rye biscuits into the perfect summer appetizer!

Pickled Onions with Comte Cheese on Rye Biscuits

  • 1 red onion
  • 1/2 t. kosher salt
  • 1/2 t. sugar
  • 3 garlic cloves, smashed
  • 1/2 t. whole black peppercorns
  • 3/4 c. white wine vinegar
  • 1 block Comte cheese
  • 1 package of Effie's Rye Biscuits

Slice up 1 red onion. Start boiling about 2 cups of water.

Place the onions into a mason jar and pour in enough boiling water to cover the onions. Allow to sit for 30 seconds and then drain the water, leaving about 1/3 cup left of the water in the jar.

Add 1/2 tsp kosher salt, 1/2 tsp sugar, 3 smashed garlic cloves, 1/2 tsp whole black peppercorns, and 3/4 cup white wine vinegar into the jar.

Place the lid onto the jar and shake before placing it into the refrigerator for a minimum of 30 minutes. For best flavor, allow them to sit overnight.

Take out a block of Comte cheese and cut into thin slices.

Take out a package of Rye Biscuits and scatter them across a serving board. Place a piece of Comte cheese on the biscuits followed by a few pickled onions.

Serve up and enjoy!