Sliced red onions marinated in red wine vinegar, olive oil and oregano make a great accompaniment to salads and grilled meats. They’re flavorful, slightly crunchy, and have a nice silky coating.
I love serving them with salads, grilled meats, etc kebabs or with a Greek mezze board.
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I love making pickled red onions, but these marinated onions are a higher level.
The onions are soaked in salt and red wine vinegar for just 15 minutes. This gives the onions a wonderfully spicy kick.
After the first 15 minutes we then add plenty of olive oil and some oregano.
The result is a flavorful, silky smooth onion with a nice bite.
These are my luxury onions.
📋 What do we need?
- Red onion – Naturally! You can also replace it with red shallots.
- red wine vinegar – I like these to keep the rich pink color of the onions, but you can substitute apple cider vinegar or white wine vinegar if you like.
- olive oil – I prefer to use regular olive oil so it doesn’t mask the flavor of the red onion, but you can also use extra virgin olive oil if you really want the spicy-grassy touch of extra virgin olive oil.
- salt and oregano – to add extra flavor. The onions also smell delicious because of the oregano.
📺 Check out how to make it
For the full recipe with detailed steps, see the recipe card at the end of this post.
👩🍳PRO TIP These onions will keep longer if refrigerated, but the oil will solidify, requiring you to remove them from the fridge about an hour before serving.
🍽️ What to serve them with
How would you serve them? I’d love to hear in the comments below.
🍲 More awesome Side dishes for the extra flavor taste
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Marinated Onions
Sliced red onions marinated in red wine vinegar, olive oil and oregano make a great accompaniment to salads and grilled meats. They’re flavorful, slightly crunchy, and have a nice silky coating.
INSTRUCTIONS
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Place the sliced onions in a small bowl. Sprinkle the salt over it and pour the red wine vinegar over it. Mix everything together and set aside for 15 minutes, stirring a few times.
1 red onion, ¼ teaspoon salt, 2 tablespoons red wine vinegar
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Add olive oil and dried oregano and stir.
6 tablespoons olive oil, 1 teaspoon dried oregano
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Serve immediately or transfer to a clean, airtight container for later serving (see storage information in the Notes section below).
✎ Notes
You can marinate these onions longer to further develop their flavor. For longer marinating, add the oil and oregano at the same time as the vinegar.
Place the mixture in a sealed container, such as a mason jar, and marinate for at least an hour.
They can be stored at room temperature and out of direct sunlight for 2-3 days. The taste will continue to develop during this time.
Refrigerate?
If keep longer than a few days, refrigerate (in a sealed container) instead. They should keep for about 2 weeks.
The oil will solidify in the fridge, so you’ll need to take it out of the fridge about 60-90 minutes before serving to let the oil liquefy again.
remaining oil
Don’t throw away the oil from the marinated onions! It makes a delicious salad dressing as it is.
If you want to add more tasteadd a pinch of salt and pepper and an extra dash of vinegar.
If you like, you can also add extras like honey, Dijon mustard, and chili flakes.
Nutritional information is approximate per serving (this recipe makes 8 servings).
Nourishment
Calories: 100kcalCarbohydrates: 1GProtein: 0.2GFat: 11GSaturated Fatty Acids: 1GPolyunsaturated fat: 1GMonounsaturated fatty acids: 8thGSodium: 74mgPotassium: 25mgFiber: 0.3GSugar: 1GVitamin A: 5IUVitamin C: 1mgCalcium: 8thmgIron: 0.2mg
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