Marinated Red Onions Recipes
MARINATED RED ONIONS
Giovanna's restaurant in Plainfield, New Jersey serves these tangy marinated red onions as a complimentary accompaniment to their house salad, but I think they'd also be great with barbequed brisket or chicken or alongside fajitas. From the R.S.V.P. section of a November 1986 issue of Bon Appetit.
Provided by Leslie in Texas
Categories Onions
Time 25m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Mix first 11 ingredients in large nonaluminum bowl; whisk in oil in thin stream.
- Add onions and toss well.
- Cover and refrigerate up to 7 days before serving.
Nutrition Facts : Calories 726.7, Fat 73.3, SaturatedFat 9.5, Sodium 200.7, Carbohydrate 19.3, Fiber 3, Sugar 8.2, Protein 2.2
PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
PICKLED RED ONIONS
These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.
Provided by itsvince
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Bring water to a boil in a saucepan.
- Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
- Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
- Refrigerate at least 1 hour before serving so that the flavor develops.
Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 226.4 mg, Sugar 1.7 g
BAKED FOIL WRAPPED MARINATED RED ONION
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Make 4 slices across each red onion within a 1/2 inch of cutting through them. Into these incisions, place 1 piece of bacon and 1 slice of garlic. Place each onion in the center of a piece of foil. Repeat with remaining ingredients.
- In a small mixing bowl, combine the thyme, vinegar, oil, salt, and pepper. Spoon over each onion. Bring the corners of the foil up over the onion and twist into a tight package. Place on a sheet tray and bake for 1 hour. Remove from oven and allow to cool slightly before removing foil. To serve, heat by fanning on a hot well-oiled grill or in the oven. Serve with a smile.
GRILLED RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.
BALSAMIC RED ONIONS
Balsamic vinegar takes on a sweetness that makes it the perfect glaze for red onion slices.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Heat broiler, with rack in top position. On a rimmed baking sheet, place red onions in a single layer and drizzle with olive oil, turning to coat with oil. Season with salt and pepper. Broil onions until lightly charred, 4 minutes. Flip and brush with balsamic vinegar. Broil until lightly charred, 4 minutes. To serve, transfer to a platter and sprinkle with parsley. Serve warm or at room temperature.
Nutrition Facts : Calories 83 g, Fat 5 g, Fiber 1 g, Protein 1 g
MARINATED RED ONIONS AND DRESSING
The onions themselves are awesome in salads, on pizzas, in pasta salads, or on sandwiches. The "leftover" marinade makes the perfect base for a salad dressing. The tangy sweet combination is addictive.
Provided by gourmetmomma
Categories Salad Dressings
Time P1DT5m
Yield 1 batch
Number Of Ingredients 8
Steps:
- For the onions: slice thinly and separate the rings.
- Place in a small bowl or plastic container with a lid.
- Pour the honey and vinegar on top and add the thyme. Shake.
- Place in the refrigerator for up to 24 hours, shaking when you think about it. (To speed this process up, place in the microwave for 2 minutes. Onions will be ready in about 30 minutes but not as rich).
- To serve, add to salads or sandwiches.
- Take the last of your onions and the marinade and place into the blender.
- Add olive oil and mustard. Blend until smooth. Taste. Add salt and pepper as you see fit.
- You may feel the need to add a bit more honey (or just use honey mustard). Now you have sweet onion dressing.
Nutrition Facts : Calories 591.9, Fat 54.3, SaturatedFat 7.5, Sodium 61.3, Carbohydrate 29.1, Fiber 1.9, Sugar 22.1, Protein 1.3
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2017-10-21 Instructions. Combine all ingredients, but the onions, in a bowl and whisk together. Place the onion rings in a short mason jar or a small glass …
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- Combine all ingredients, but the onions, in a bowl and whisk together. Place the onion rings in a short mason jar or a small glass container. Pour the marinade over the top and cover tightly with a lid. Turn the jar upside down or shake a few times to allow the brine to spread through the onions.
- Allow to marinate for 15-20 minutes for a stronger flavour and crunchier texture, and for a day or two and up to a week in the fridge for softer onions and more mellow flavour. I suggest to shake the jar once in a while to distribute the brine around.
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