Ingredients

Serves 8

　　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

　　

Step 1

In a small saucepan, bring onions, vinegar, and salt to a boil, covered, and remove pan from heat. Cool onion mixture, uncovered, and drain.

　　

Step 2

Bring a kettle of salted water to a boil for broccoli. Cut broccoli into 2 1/2-inch flowerets and cut remaining stems into 1/4-inch-thick slices. Blanch flowerets 3 minutes and drain well in a colander.

　　

Step 3

In a large skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of flowerets and stems with salt to taste, stirring occasionally, until crisp-tender, 3 to 5 minutes, transferring to a bowl. Sauté remaining flowerets and stems in remaining 2 tablespoons oil in same manner. Sprinkle broccoli with pickled red onions.