Marinated red onions

I’m a huge fan of any type of condiment with the ability to drastically better the flavor profile of the same ol’ same ol’ things we eat every day. These marinated red onions are in the category of ’that type of condiment’ – they’re beyond amazing and goes so well with almost anything!

It’s Teri from No Crumbs Left that started my obsession with marinated red onions. She’s been making the onions for ages and she’s even developed a super cute bowl specifically for the purpose of marinating onions!

After making Teri’s version for quite some time, I felt the need to up the flavors a bit.

Voila – my recipe for marinated red onions with garlic, oregano and chili!

There really aren’t many savory dishes that these marinated red onions aren’t absolutely amazing with – they pair so well with anything from meat to poultry, sea food, eggs, pulses, salads and vegetables, etc.

Some ideas for ways to use the marinated red onions

• as a side for all preparations of: beef, lamb, chicken, turkey, fish, shellfish, eggs, pulses, etc.
• as filling in burgers, sandwiches, pita breads, wraps, tortillas, tacos, etc. – amazing on hot dogs too!
• in all types of salads: green salads, vegetable salads, potato salads, pasta salads, bean and lentil salads, etc.
• tossed with roasted or blanched vegetables
• in chicken, tuna and salmon salad
• on sweet potato toast
• on pizza and focaccia bread
• as a garnish for hummus and other dips (it both tastes and looks amazing!)

Some ideas for ways to use the leftover marinade

• as a salad dressing for all types of salads (including potato salads, pasta salads, bean and lentil salads)
• as part of a marinade for meat, poultry, fish and sea food
• drizzled on freshly boiled or grilled corn on the cob (…please remember a generous sprinkle of good quality salt!)
• drizzled on bread before spreading a thick layer of pesto, mayo, hummus, sliced avocado or whatever you want in your sandwich – or try a favorite of mine (you can thank me later): take some really nice bread (Italian style or sour dough are my go-to’s!), drizzle with plenty of marinade, top with some marinated red onions, a generous sprinkle of sea salt flakes and live your best life!
• as a cooking oil (the marinade is mostly olive oil, however be aware of the slight acidic taste that the apple cider vinegar adds which isn’t suitable for all types of cooking)

Have you tried the marinated red onions? What’s your favorite way to eat them? Let me know in the comments below!

Marinated red onions

Marinated red onions are an amazing condiment that will add loads of flavor wherever used. Great with anything from meat to poultry, sea food, eggs, pulses, salads, vegetables, etc.

Servings 6-10

Ingredients

• 1 medium red onion (about 5 oz. / 150g), thinly sliced (about 1/8″ / 3-4 mm – a mandolin is perfect for the job!)
• 4 tsp dried oregano
• 2 tsp red chili flakes
• 2 tsp dried minced garlic
• 3 tbsp apple cider vinegar
• Mild-tasting extra virgin olive oil (enough to cover, typically about 1 C / 250 ml)

Instructions

1. Place sliced onion in a small bowl.
2. In another bowl, whisk together spices, apple cider vinegar and olive oil (you need enough oil to cover the onion, typically about 1 C / 250 ml).
3. Pour the oil mixture over the sliced onion and make sure, that everything is submerged.
4. Leave the onion to marinate and soften at room temperature for at least a couple of hours before eating with all the things!

Storage and shelf life

1. Store the marinated red onions in a covered bowl at room temperature for 2-3 days. ‘Sad looking’ leftovers are typically still good to cook with and can be stored in the fridge for a couple of days (the oil solidifies some which is completely normal for good quality olive oil).

Do you want to print the recipe for marinated red onions? I’ve got you!