We love marinated onions, especially in the summer over salads, grilled meat or over a slice of fresh bread. I usually use one large red onion or 2 medium ones, good quality olive oil and red wine vinegar, and or balsamic vinegar. It keeps well in the fridge for several weeks but you need to take it out a little earlier than you plan to use it.

Start with slicing the onions very thin and stuff them into the jar or glass container you have prepared. In another bowl or measuring cup, make your marinade by mixing in the olive oil, vinegar and herbs.

I used herbs that were available in my garden but you can choose also dried herbs, thyme rosemary or sage, all go well with this recipe.

Pour the marinade mixture into the jar to combine with the onions and let it rest for a day on the counter. You can later store it in the fridge but you will have to take it out of the fridge before you can use it as the olive oil will solidify and freeze in the cold temperature. You need it to let it rest in room temperature before you can use it. It keeps well in the fridge for a few weeks but if you leave it in the room temperature you should use it in few days.

Enjoy it on salads and any other dish you may prefer!

Marinated Red Onions

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Prep Time 15

Course Salad, Side Dish

Servings 12

Equipment

1 Glass Jar

Ingredients

1 large red onion
1 cup olive oil
2 tbsp red wine or balsamic vinegar
1 tbsp fresh or dried thyme leaves
1 tbsp fresh or dried oregano

Instructions

Peel and very thinly slice the red onion(s) and place in a clean and dry glass jar.

Prepare your marinade in a separate bowl by stirring in the olive oil, red wine or balsamic vinegar with the herbs together. Pour the mixture over the onions in the jar and make sure they are covered with the marinade.

Let sit at room temperature to marinate for 24 hours before using. It will keep well in the fridge for a week or so but it keeps for maximum 2-3 days if unrefrigerated.

Keyword salad, side dish, vegan, vegetarian