marinated onions |
2 lg vidalia onions |
1 c vegetable oil |
1 c white vinegar |
3 tb sugar |
1/2 ts salt |
1/4 ts pepper |
1/2 ts parsley flakes |
1/2 ts oregano |
1/4 ts garlic powder |
slice the onions 1/4 inch thick, separating rings. ingredients are more estimated than measured, add or subtract to your own individual taste. mix all ingredients in a container you can cover and shake, keep in the refrigerator. marinade at least 24 hours before serving. you can continue to add more onions to mixture as necessary for up to four additions. after that, drain, make new marinade and transfer onions. |
marinated onions |
2 medium yellow onions, thinly sliced |
1/3 cup extra virgin olive oil |
2 tablespoons champagne vinegar |
2 tablespoons kosher salt |
1 tablespoon freshly cracked pepper |
1/4 teaspoon lemon juice |
1 tablespoon finely chopped chives |
rinse onions under cold water to reduce their sharpness. drain and place onions in medium bowl. toss onions with oil, vinegar, lemon juice, salt and pepper. marinate at room temperature for 15 minutes. stir in chives. |
marinated onions |
serves 4 |
for marinade |
3/4 cup dry white wine |
3/4 cup white vinegar |
4 cups water |
3 tablespoons oil |
2 cloves garlic |
4 small stems of parsley |
1 teaspoon sugar |
1 teaspoon salt |
1/8 teaspoon cayenne pepper |
1 teaspoon chopped basil |
1 teaspoon dijon mustard |
1 pound pearl onions, peeled |
1 teaspoon chopped parsley |
combine all ingredients except the pearl onions and chopped parsley. bring marinade ingredients to a boil. |
remove from heat and pour over onions. cool. refrigerate for 48 hours. |
when ready to serve, sprinkle with chopped parsley. |
