Marinated Red Onions

Submitted by Leslie in Texas

"Giovanna's restaurant in Plainfield, New Jersey serves these tangy marinated red onions as a complimentary accompaniment to their house salad, but I think they'd also be great with barbequed brisket or chicken or alongside fajitas. From the R.S.V.P. section of a November 1986 issue of Bon Appetit."

 

• Ready In: 25mins
• Ingredients: 13
• Yields: 3 cups

ingredients

• 1⁄4 cup red wine vinegar
• 1⁄4 cup sliced green onion
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 1 teaspoon sweet Hungarian paprika
• 1 teaspoon dry mustard
• 1⁄2 teaspoon dried tarragon, crumbled
• 1⁄2 teaspoon dried thyme, crumbled
• 1⁄2 teaspoon dried oregano, crumbled
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1 cup vegetable oil
• 1 lb red onion, peeled and cut into thin rings

directions

1. Mix first 11 ingredients in large nonaluminum bowl; whisk in oil in thin stream.
2. Add onions and toss well.
3. Cover and refrigerate up to 7 days before serving.

Reviews

[Miss Annie]

An outstanding side dish. Lots of tang and spices, and plenty of crunch to make the tougue tingle. I really enjoyed making and eating this dish, and it was so pleasing to the eye. I used some on a hotdog the next day, and it was really good. Thanks so much for sharing this keeper!