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 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 isn’t a simpler recipe!
Equipment needed to make Marinated Red Onions
- Measuring spoons and measuring cups
- Mixing bowl
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 literally enjoy the onions on 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!Print
Marinated Red Onions MAGIC ELIXIRS (TM)
- Prep Time: 5 min
- Total Time: 5 min
- Yield: 6 servings
- Category: Magic Elixir
- Method: Marinated
- Cuisine: American
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!
- 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)
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.
You can purchase your very own Marinated Onion Bowl in our shop!
Take a look below for an FAQ all about Marinated Onions.
- 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.
I consider this cookbook a love letter to my mother because it offers the recipe for a well-lived life.
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I was so excited to try these! I followed the recipe exactly, using a great quality olive oil I order from Italy. But even after 3 days, they just tasted like very strong, raw, red onions with oil on them. Any ideas why? I am not an onion hater, I love cooked onions & like raw ones in recipes, but these were extremely strong. I wanted to love them as much as everyone else seems to.
All onions are not equal, some will be stronger in flavor. Cut them in rings and leave them in rings and put them in a low flat bowl. Make the marinade in another dish a pour it over. If there are any onions sticking out, they will not marinade so pull them out. I think it is important to slice them thin as well. It sounds like you use a high quality extra virgin oil which is important, hopefully these tips help !
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I found In the FAQs your specific direction abt leaving the onion intact…AFTER I had made the recipe and wondered if it mattered my onion was not submerged (as I had not left the onion intact ?) Hopefully it’s not a waste of ingredients. That would have been helpful info in the recipe.
It’s OK if you didn’t leave it intact. I would suggest doing so next time. If the onions are not submerged take those pieces out
hi Steph, its ok if the onion wasn’t intact. i find it much easier to keep it marinated if it is intact. its not a waste of ingredients, simply pull out any onion not submerged under the marinade.
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???????????Chicago girls rock
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Can I use avocado oil instead?
No… Not if you’re wanting these results
No, u will simply not get the magic
so when my grandma gave me a batch of onions is this a good thing or a bad thing?
It means your grandma loves you! These are so fabulous and you will love them!
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Can i use the leftover oil for something? To cook with or in a salad dressing?
Can I please cover the marinade? I don’t want dust to get in the bowl and our kitchen counter is not big so there’s always some kind of work being done there. Thanks!
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These onions are fantastic. I eat them out of the bowl, in sandwiches, and salads. I feel like I am barely scrapping the surface though …. my brain isn’t built to find to find new dishes to add these onions to. Please, pretty please, post a list of some dishes that these fantastic onions will enhance. THANK YOU!
If you scroll through the comments, you can see where Teri has tagged these onions as an addition to other recipes of hers!!
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These took my husband back to Upstate NY and the oil used on subs! Absolutely delish!!
Still loving these magical things after a few years of making them. So delicious on all the things!
Can we reuse the oil mixture for a new batch of onions?
She says no on her IG. It gets too strong.
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Thanks for sharing! I love the onions and the marinade for so many things!
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Can we reuse the oil mixture for a new batch of onions? We wiped out the onions in one day and would love to simply add a few more. Please advise.
that’s such a good question. No don’t use the marinade a second time for onions. Pour it on chicken breast or a pork chop and get it marinating in the fridge
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These Onions were fantastic! Quick question though- how long would you say the residual oil is good for, after the onions are gone? Thank you!
This is what I would say. Just one set of onions to one side of marinade. Then get that marinade in the refrigerator and use it on a piece of protein to marinade.If you’re using the marinade every single day is your salad dressing you won’t have any left over… Hope that helps
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These onions are the easiest way to up level any meal. They are so versatile. I love to put them on my eggs in the morning, use them on my salad for lunch, and put them on my steak or chicken. The leftover dressing is fabulous to marinate chicken in. Admittedly, I eat them right out of the bow. I have several friends now who are making these weekly, as well.
I love this… Thank you so much. You can’t believe how many children we have eating them directly out of the bowl. If I ever have any left over I sauté them up and they’re crunchy and wonderful on top of the salad. I use the dressing every day with my breakfast Greens so I normally don’t have much left over
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