These marinated onions are coated in a bold and zesty combo of citrus, vinegar, oil, and herbs and can be used to elevate any dish!
These are literally the recipe I make most. I use it in a lot of recipes, from wraps, sandwiches, to even a topping for bowls. They only take a few minutes to make, but are such a bold and fresh addition to any meal that you feel needs a boost.
What is the difference between pickled onions and marinated onions?
Pickled onions typically involve submerging your onions in a vinegar brine for a period of time until they have “pickled” and softened. Marinated onions can be made faster. In this preparation, you are coating the onions with some citrus, vinegar, oil and fresh herbs to help soften them. You are then left with onions that are fresh and packed with more flavor.
Key Ingredients and Substitutions
- Onions: I used red onions, but white onions work just as well. I would not use yellow onions as they are better suited for cooking.
- Herbs: Change up the herbs, based on preference. For a more neutral application, consider parsley or cilantro. I’ve also very much loved these with sumac or dill.
- Citrus: I like to either use lemon or lime. Fresh, in my opinion, is best.
- Vinegar: I’ll either use red wine vinegar, white wine vinegar, or apple cider vinegar.
- Sweetener: For ease, I like liquid sweeteners like maple syrup or agave as I don’t have to worry about them dissolving. However, granulated sugar works well too, just make sure to massage really well into the onions so it dissolves properly.
- Oil: I tend to use extra virgin olive oil for a richer flavor, but a neutral oil can work here too.
How to Make Citrus and Herb Marinated Onions
Add the sliced onions to a medium sized mixing bowl along with lemon juice and zest, vinegar, maple syrup, oil, a generous pinch of salt, and parsley.
Use clean hands to massage the ingredients into the onions to slightly soften them. Cover and set aside to further soften for 10-15 minutes. If making ahead, cover and place in the fridge until ready to use.
Expert Tips
- Swap citrus. You can use lemon or lime juice here.
- For milder raw onion flavor, slice the onion along it’s grain, which is from stem to root. This will rupture far less cell walls within the onion, which can impact the intensity of the flavor. For a stronger flavor, cut against the grain.
- Pre-soaking onions. To further reduce the sharp astringent taste of onions, consider soaking the sliced onions in cold water for 5 minutes. Drain and rinse then pat dry before using.
- Speed up the slicing by using a mandoline. If you do use one, please use a hand guard!
Frequently Asked Questions
Store these onions in an airtight storage container in the fridge for up to 7 days.
More Plant-Based Basics to Master
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Description
These marinated onions are coated in a bold and zesty combo of citrus, vinegar, oil, and herbs and can be used to elevate any dish!
- Add the sliced onions to a medium sized mixing bowl along with lemon juice and zest, vinegar, maple syrup, oil, a generous pinch of salt, and parsley.
- Use clean hands to massage the ingredients into the onions to slightly soften them. Cover and set aside to further soften for 10-15 minutes. If making ahead, cover and place in the fridge until ready to use.
Notes
Swap citrus. You can use lemon or lime juice here.
For milder raw onion flavor, slice the onion along it’s grain, which is from stem to root. This will rupture far less cell walls within the onion, which can impact the intensity of the flavor. For a stronger flavor, cut against the grain.
Pre-soaking onions. To further reduce the sharp astringent taste of onions, consider soaking the sliced onions in cold water for 5 minutes. Drain and rinse then pat dry before using.
Speed up the slicing by using a mandoline. If you do use one, please use a hand guard!
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