Fabulous Marinated Red Onions MAGIC ELIXIRS (TM)

posted by Teri Turner on Mar 18, 2017 (last updated 8/28/23) 345 comments »

I love a MAGIC ELIXIR –a special sauce or bit of magic that turns ordinary food into something extraordinary. In my circle, I’m a little famous for the bowl of Marinated Red Onions on my kitchen counter (we even call them “Counter Onions”), which is amusing, because how could I ever have known these onions would start a movement?

From the nocrumbsleft 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 is no simpler recipe!

Equipment needed to make Marinated Red Onions

Slicer
Measuring spoons and measuring cups
Mixing bowl
Container

How I make my viral recipe for Marinated Onions!

I marinate thinly sliced red onions in high-quality olive oil, red wine vinegar, and oregano. Then I leave them uncovered on my counter in a little ceramic dish to use every day on my eggs, in a hamburger, in a salad, or in a marinated entree.

Spinach and Feta Strata with Marinated Red Onions

What is the best way to store Marinated Onions?

The best way to store my fabulous Marinated Red Onions is uncovered on the counter. The onions should be submerged under the oil in a little ceramic dish.

Why don’t you store Marinated Red Onions in the refrigerator?

I don’t store Marinated Red Onions in the refrigerator because the oil solidifies, and when it does, the magic is gone.

Stuffed Baked Potato Caesar with Marinated Red Onions

How long can Marinated Red Onions be stored?

Marinated Red Onions are good for about 3-4 days. We enjoy the onions on literally everything and also use the oil as a salad dressing or marinade, so ours never last that long.

If you try this recipe for what I think is the ultimate recipe for sliders, please rate it and leave a comment below to let me know how it turned out!

Marinated Red Onions MAGIC ELIXIRS (TM)

★★★★★ 4.3 from 15 reviews

Author: nocrumbsleft
Prep Time: 5 min
Total Time: 5 min
Yield: 6 servings
Category: Magic Elixir
Method: Marinated
Cuisine: American

Print Recipe

Description

These onions have gone viral, and for good reason! They are delicious on absolutely anything, and the oil is perfect for making dressings, mayos, or any other fabulous idea you come up with!

Ingredients

1 small red onion
¾ cup Extra Virgin olive oil
1 tablespoon dried oregano (not ground)
1 tablespoon red wine vinegar
1 to 2 teaspoons of high-quality balsamic vinegar (optional but highly recommended)

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Instructions

Thinly slice the red onion and place in a low bowl.

In a separate bowl, stir the olive oil, red wine vinegar, balsamic vinegar, and dried oregano together to combine well. Pour the mixture over the onions, making sure they are submerged.

Let sit on the counter at room temperature to marinate for 12 hours before using. Keeps for 2-3 days unrefrigerated.

Notes

You can purchase your very own Marinated Onion Bowl in our shop!

Take a look below for an FAQ all about Marinated Onions.

Nutrition

Serving Size: A few slices
Calories: 247
Sugar: 0.6 g
Sodium: 1 mg
Fat: 28 g
Carbohydrates: 1.6 g
Protein: 0.2 g
Cholesterol: 0 mg

Keywords: marinated onion, marinated, red onions, marinated red onions, magic elixirs, whole30

Keep scrolling to see some of Teri’s favorite recipes to make and serve with Marinated Red Onions!

I indulge myself with Marinated Red Onions every day. And every single day, I get reports on creative ways other people enjoy them too. Whether you serve them as an accompaniment to your main dish or do like my children and eat them right out of the bowl, you must try this recipe!

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“Marinated Onions MAGIC ELIXIRS 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 red 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” – Teri

“nocrumbsleft Marinated Onions are like Hermes Scarves – they are a sign of taste and complexity, while elevating the simple to elegant and the fantastic to unforgettable.”

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

“Fantastic on salad, roasted vegetables, scrambled eggs, pork chops, steak.””…..the list goes on!”

“Marinated Onions are an absolute staple in my house”¦the addiction is real”

“Marinated onions are your life preserver on Whole30”¦they add tons of flavor”

“My husband can’t cook but he has mastered Marinated Onions”

“You’ve never had a salad until you’ve had a salad with these marinated onions.”

“These onions will ruin you and having them on hand will be as necessary as having salt in your pantry.”

“Don’t be afraid to try them, they don’t taste like raw onions! They change, like magic into something delicious AND the marinade is great in so many things!”

“My kids eat them straight out of the bowl”

“I can’t remember my life without them, and I don’t want to!”

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

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!”

FREQUENTLY ASKED QUESTIONS ABOUT MARINATED RED ONIONS

Why do you call them “counter onions”.

We call them “counter onions” because they meant to be served room temp and there is never a time that there isn’t a bowl or two on my counter, ready to go!

What do I do if I have onions sticking out of the top?

Then you probably have too many onions or they are not flat. Be sure to follow the amount of onions called for in the recipe – 1 small, 1/2 medium or 1/4 of a large onion. Be sure to keep them in slices and lay them flat as you put them in the bowl. And make the marinade in a separate bowl.
It’s important not to have them sticking up out of the oil, because they will go bad.

Do I need to cover these?

I don’t cover mine but if you live in a warm, tropical area or there is another reason that you need to, feel free.

What if I don’t like oregano?

I recommend doing just using 1/2 of the oregano. The marinade softens the taste of it so much so that you can barely taste it.

Can I use fresh oregano?

Since this is going to stay on the counter at room temperature you need to use dried oregano. Even though I love fresh herbs, dried is better here.

What about using white onions or a different vinegar?

I love to improvise but I think that this recipe is best as is. It’s not the same with a white onion, avocado oil or a different vinegar (although I have heard that people love pomegranate vinegar). If you require a vinegar with no alcohol content, I know that there are some out there and using that as a substitute would be fine.

Will there be an onion smell in my kitchen if I leave them uncovered on the counter?

When you marinate onions and they are under the oil, you will not be able to smell them. (that is why it’s also important to follow the recipe and directions)

Are the onions going to give me bad breath?

They should not give you onion breath, because the marinating is a gentle form of cooking so that removes the strong taste and smell.

What if I have too many marinated onions or leftover marinated onion oil past the day that they are good?

Share with a friend or neighbor. Or saute the extra onions up – the get crispy and lovely. If you have leftover oil, marinate some protein like a chicken breast or a pork chop. You can use the oil in a salad dressing. Some people even freeze the oil in small containers and use them as a flavored oil for cooking.

What if I am a person that does not digest onions well?

If you feel like you can, then try them. Since the marinade gently cooks the onions, they are more easily digestible. But if onions don’t agree with you, then this dish just may not be for you. – then this dish may not be for you.

Do you have a copy of the No Crumbs Left cookbook yet?

Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

Click here to grab your copy!

originally published on Mar 18, 2017 (last updated Aug 28, 2023)

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