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Original Recipe Ingredients 1 red onion - peeled and thinly sliced 4 limes - juiced 1 Tablespoon cider vinegar 1 teaspoon kosher salt ½ teaspoon fresh ground pepper Directions Slice the onions thinly. In a large glass bowl or jar, add all ingredients and toss to combine making sure the onions are coated through. Refrigerate for at least 30 minutes before serving. Shake or mix the onions at least once while they cure. This will ensure all the onions are covered in the juice and will pickle evenly. Taste before serving and add salt if needed.

Original Recipe Ingredients 50g Tbsp unsalted butter 2 yellow onions 3 garlic cloves, (1 Tbsp minced) 1.5kg crushed tomatoes and juice 2 cups chicken stock 1/4 cup chopped fresh basil, plus more to serve 1 Tbsp sugar, or added to taste 1/2 tsp black pepper, or to taste 1/2 cup heavy whipping cream, or to taste to combat acidity 1/3 cup parmesan cheese, freshly grated, plus more to serve Directions Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes. Blend with an immersion blender. Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.* Ladle into warm bowls and top with more parmesan and chopped fresh basil.