I love a magic elixir–a special sauce or bit of magic that turns ordinary food into extraordinary. In my circle, I’m a little famous for the bowl of marinated red onions on my kitchen counter…which is amusing, because how could I have known these onions would start a movement? From my Instagram stories you may know that I prize a beautiful entrée salad, and every entrée salad I make includes a bit of this oniony goodness. And there isn’t a simpler recipe.
I marinate my red onions in a high quality olive oil, red wine vinegar, and oregano. I leave them on my counter uncovered in a little ceramic dish to use every day on my eggs, in a hamburger, in a salad, or in a marinated entree. Daily I get reports on other creative ways people enjoy them–and my own children eat them right out of the bowl.
Make enough to use over two days, and if after two days you haven’t used them up, use the oil olive oil to make a salad dressing, sauce up the onions and enjoy them, or chop them up and put them in a chicken salad. They stay fresh about two days on the countertop. You might be asking yourself: why not put them in the refrigerator? I don’t, because when the oil solidifies, the magic is gone. After Heroine Chicken these simply delicious dish enhancers are my most talked about recipe, and deserve their own blog post–so let me know how you use yours! They will perk up just about every savory dish you make.
Ingredients Thinly slice the red onion. Place the slices in a container and pour the olive oil and red wine vinegar over. Add dried oregano. Cover and let sit at room temperature to marinate for at least an hour. Keeps for two days unrefrigerated.
Marinated Red Onions
Thinly slice the red onion. Place the slices in a container and pour the olive oil and red wine vinegar over. Add dried oregano. Cover and let sit at room temperature to marinate for at least an hour. Keeps for two days unrefrigerated.