Marinated Red Onions




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.

Marinated Red Onions



  • 1 small red onion
  • ¾ cup olive oil
  • 1 Tbsp dried oregano
  • 1 Tbsp red wine vinegar
  1. Thinly slice the red onion and place in a low bowl.
  2. In a separate bowl, stir the olive oil, red wine vinegar and dried oregano together to combine well. Pour the mixture over the onions, making sure they are submerged.
  3. Let sit on counter at room temperature to marinate for at least an hour. Keeps for two days unrefrigerated.

Marinated Red Onions are a Whole30 Game Changer and a counter staple for me and just about anybody that follows me. If I have one dish that’s a bit of a revolution, I would say these marinated onions are it! I never imagined that such a simple condiment could unilaterally make such a hit with onion lovers and haters alike. I receive dozens of messages a day from people raving about them. Here are some of my favorites…

“I have yet to find a savory food that these don’t go on.

“They rock my world! Like, I’m obsessed and my husband thinks I’m having an affair with them.”

My kids ask “Can you put that on everything?”

“They work on everything. I never let myself run out of them. At work they are a HUGE hit with everyone too.”

“Magic in my mouth!”

“The secret weapon that you never knew you needed!”




Add yours →

  1. Thanks so much for some back story to these tasty pickled onions. Since making this from one of your IG stories last week it’s been loved by the family👍 I loved your week long whole30 recipe takeover. You’re a natural at this! Plus your recipes are delicious. Thanks again. (btw, I’m starting whole30 again)

  2. I have no excuse now..☺️Have been seeing them on your stories..tomorrow for sure!

  3. Just wondering if you ever have used fresh oregano? I’ve enjoyed watching your stories and you have inspired me so much to get my diet back on track whilst providing deliciousness!

  4. These onions are fabulous! So many ways to use them and delicious to snack on out of the bowl. Thanks for sharing your recipe!

  5. Dee (@lovestochitchat) March 21, 2017 — 3:23 pm

    these are on my kitchen counter all the time now. — and i’m no huge onion fan. they have to be thinly sliced. this is such a little gem of a recipe. thanks for sharing your magic. 💜

  6. What brand of red vinegar do you use?
    Should this be left open?

  7. I see salt in the photo, but no salt in the recipe. Should I add salt?

  8. I made them for the first time last week and I am in love with them. They are so delicious and go great with almost everything. Thank you very much for posting them.

  9. Have you ever tried it with shallots?

  10. So excited to try this. I bought a large bag of red onions at Costco. Making a large batch for weekend at the lake. Thanks for sharing the recipe!

  11. You’ve inspired me to make better sandwhiches 😀 Can you do a separate posts with your ideas on what types of things you put on your sandwhiches? I saw the Instagram video but it’s gone 😭

  12. Made them last night! My little crock of your marinated onions has found a home on my counter! Thank you!!

  13. I just made these today. I can’t wait to see how they turn out. I have a feeling I’ll be making this once a week over the summer, at least! Thanks for a delicious recipe.

  14. There’s an empty link to Heroine Chicken….I would love to know more….

  15. Ashley Burdick July 3, 2017 — 2:29 pm

    Do they have to stay on the counter or can they be refrigerated to last longer?

  16. Do you ever use fresh oregano?

  17. For this – I think dried oregano is better. As a normal rule, I’m a girl that likes fresh herbs but since this is something that staying on the counter for a couple of days and we really want to get that flavor I would leave it alone

  18. Hi Teri, I absolutely love your passion for food. I always look forward to watching you and Lucy’s IG stories. I’ve been a mostly silent follower for a while now and finally said “I need to go see how she makes these marinated onions!” So here I am. I am wondering, if I leave them on the counter covered will that be fine or will it alter the flavor? I live in South Mississippi and can’t leave things out uncovered for the most part. Thanks!

  19. Do they taste like pickle onions?

  20. Do you have a substitute for oregano? My husband is not an oregano fan, so just wondering if you have an idea of what I can substitute it with. Thanks!!!

  21. I have Italian Seasoning, and Organic Apple Cider Vinegar with the Mother. Will those work as substitutes?

  22. Can the vinegar be substituted with cider or any other type of vinegar if I don’t red wine on hand?

  23. so excited to try these. wondering if you have tried them with fresh oregano? i have a ton in my garden but haven’t dried any for the winter yet, i don’t want to wait! Thanks for being so inspirational.

  24. Finally made these….I am not sure I can wait for them to marinate long enough before I dig in!!! They look and smell divine! So excited to try them! Thank you!!!!❤

  25. Do you reuse the oil mixture once the onions are gone, to make a new batch? Or does it have to be used within the three days also or toss?

  26. Finally tried this recipe and OMG it is SO GOOD! I had it with chicken & roasted root veggies yesterday, then again this morning with a steak & egg breakfast. So freaking delicious and I can’t wait to try with some other dishes! Thanks, Teri!

  27. I’m totally making these tonight, but I’ll have to hide them. My hubby gets weirded out when food sits out. 🙂

  28. I think it’s definitely a job for red wine vinegar but sometimes I add a bit of balsamic for color

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