Fabulous Marinated Red Onions MAGIC ELIXIRS (TM)
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.
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.
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!
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Marinated Red Onions MAGIC ELIXIRS (TM)
- Prep Time: 5 min
- Total Time: 5 min
- Yield: 6 servings
- Category: Magic Elixir
- Method: Marinated
- Cuisine: American
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)
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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What other people are saying about my Marinated Red Onions!
“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 ONION BOWLS
We are adding bowls every week. You can message me with your email. I have a short list of folks that I send an email to every week.
It’s best to make the marinade and stir it up in a separate bowl. Then slice your red onions, keeping them intact. Then gently place them into the bowl and pour the marinade over them. If you mix it all together in one bowl, you will most likely separate the onions and they may stick out of the oil.
Each one takes 10 days to make and is hand made by an artisan and each one is numbered and stamped.
If it’s not something that is possible for you, I do regular giveaways. So keep watching the stories and be sure to enter when we do them!
FREQUENTLY ASKED QUESTIONS ABOUT MARINATED RED 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!
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.
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.
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.
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.
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.
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)
They should not give you onion breath, because the marinating is a gentle form of cooking so that removes the strong taste and smell.
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.
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!
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)
I have no excuse now..☺ï¸Have been seeing them on your stories..tomorrow for sure!
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!
I like the dried because it isn’t as strong… And I don’t want the Oregon out to overwhelm the flavor
These onions are fabulous! So many ways to use them and delicious to snack on out of the bowl. Thanks for sharing your recipe!
Thank you so much
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. 💜
Perfect
What brand of red vinegar do you use?
Should this be left open?
There are many brands but I would simply by a high-quality one
Hi Teri, just wondering if you have tried another vinegar like balsamic or apple cider, with success?
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I see salt in the photo, but no salt in the recipe. Should I add salt?
I don’t typically add the salt to the onions , but for example i salt the greens that i put these on. Good catch
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.
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yes
Have you ever tried it with shallots?
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!
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 ðŸ˜
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Made them last night! My little crock of your marinated onions has found a home on my counter! Thank you!!
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.
There’s an empty link to Heroine Chicken….I would love to know more….
Do they have to stay on the counter or can they be refrigerated to last longer?
Do you ever use fresh oregano?
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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
Thanks for the response. They are amazing. I have been putting them on everything.
I love that… By the way we got some great contest around the corner
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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!
Same!! Mississippi is like no other place. I put mine in a mason jar on the counter.
Do they taste like pickle onions?
No, not enough vinegar for a pickled taste. For me, it made the onions looks that raw “bite”.
*lose that raw bite.
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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!!!
I have Italian Seasoning, and Organic Apple Cider Vinegar with the Mother. Will those work as substitutes?
Can the vinegar be substituted with cider or any other type of vinegar if I don’t red wine on hand?
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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.
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!!!!â¤
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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?
I just made my first batch and Wondered the same … maybe use it as salad dressing if not ?
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!
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I’m totally making these tonight, but I’ll have to hide them. My hubby gets weirded out when food sits out. 🙂
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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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Teri: these Onion are absolutely fabulous. I’m Greek, so I’m no stranger to the marinate (some version of that is what I grew up with, sub lemon for vinegar etc.) so it surprised me how surprised **you** were at the idea of putting it on pork chops! I’ve started using these babies on my morning eggs and giving punch to my salads for work. THANK YOU! They are delicious and so easy–just fabulous!! Cheers, Eleni
Congrats on your 150K instagram followers! These marinated onions are famous for a reason..👌ðŸ½
I bring them to my best friend’s house – she and her Chef boyfriend rave about them! Last time we had them on salad and over a whole roasted rockfish. But my favorite is over steak!