Quick Marinated Red Onions

Marinated onions are awesome. The recipe is simple no matter the style you want- thinly sliced onions and marinated them in a mixture of vinegar and seasonings with just a touch of sweetness. I made some delicious marinated yellow onions to top my Vietnamese Shaking Beef Salad. I plan on playing around with the recipe a bit to make different styles. I usually use marinated onions on salads but they would be equally great on sandwiches or on a appetizer tray- think olives, pickles, meats, veggies and maybe some dips.


Quick Marinated Red Onion

Quick Marinated Red Onions

Date paste of 1 date
½ cup white wine vinegar
¼ cup water
1 red onion thinly sliced into rings
Salt and pepper to taste

  1. Soak the date in a little hot water to soften. Once softened, drain the excess water. Blend with a stick blender or in blender to get a smooth paste.

As a note: I usually blend a batch of dates, usually 8-10 per time and store the finished paste in an airtight container in my refrigerator. When I have a recipe that needs date paste I usually measure about a Tablespoon per date needed in the recipe. Of course you can adjust the sweetness of any recipe by either adding more or leaving a little out.

  1. Combine the date paste, vinegar, water, salt, & pepper. Mix well to incorporate the dates into the liquid.
  2. Add the onions and make sure to coat well with the vinegar.

Place into the refrigerator and let marinate for at least 30 minutes or overnight.

Here they are on a Mediterranean Grilled Chicken Salad.

Mediterranean Grilled Chicken Salad

As you can see if you compare the color of the onions shown on the salad versus the picture of the onions by themselves- the longer the onions marinate the more the color changes from purplish on the outside and white on the inside to a uniform pink color. The picture with just the onions had been marinating about 2-3 days before I took the picture. The onions on the salad were only marinating about 45 minutes before I took the picture. They taste great either way.

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