"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 03-14-2009, 10:04 AM   #1
Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
ISO Marinated onions recipe

I'm looking for a good recipe for marinated onions. They are sometimes served along side a meat dish. I have no idea where to start.


Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 03-14-2009, 11:12 AM   #2
Head Chef
mcnerd's Avatar
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Marinated Onions Recipe : Recipezaar

Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 03-14-2009, 11:44 AM   #3
Executive Chef
mbasiszta's Avatar
Join Date: Mar 2008
Location: U.S., Panama
Posts: 2,748
Marinated onions are divine. You can serve them many ways. You can cook them more ways. Main thing: good oil and I like a butter combination. You can cook them until they are totally brown and they will be sweet as honey. I like to cut mine in rings so you can have a bit of their total flavor, rather than chopping them up.

Carmelizing is what you are doing. It really concentrates the flavor of an onion. You can put them in your mashed potatoes and since St. Patty's Day is almost here, you can put them in your colcannon.

Just experiment. Go for it. Sauteed or carmelized onions are another of the many gifts from God.

If all you want to do is marinate them, just separate the rings, put them in oil and vinegar and whatever spices you like and let them stay in the frig for a few hours. Try making a marinated tomato, onion and anchove salad. It will be a hit. Even better if you can find Torpedo Onions!
Happy cooking, Marty.
mbasiszta is offline   Reply With Quote
Old 03-25-2009, 12:50 AM   #4
Sous Chef
SharonT's Avatar
Join Date: Jul 2006
Location: Memphis, TN
Posts: 519
On St. Patrick's Day I sliced way too many onions for making a Guinness and Onion Soup. I put the surplus onions in a ziploc bag and poured in a little Wishbone Italian dressing and a splash of white wine. We've enjoyed them all week - on sandwiches, hamburgers, and the last of them tonight in a tossed salad with chicken tenders.
SharonT is offline   Reply With Quote
Old 03-25-2009, 05:57 AM   #5
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I'm trying to remember how Mom did it. I think she did the salt thing first. I don't mean a brine, I mean bleeding them for a few hours (probably overnight), then rinsed and squeezed them. Then your favorite Italian style salad dressing. I can't remember the brand she bought, but it was something that was only available out west at the time. Whatever you like will do the trick. Hmmmm. I'd forgotten about the pure onion salad. For those who don't know, bleeding onions, cucumbers, and other vegetables is just putting them in a bowl layered with lots of salt, then a plate or bowl, weighted (a large can of tomatoes or something that size will do). Then every few hours you squeeze and drain the liquid. After an over-nighter, you taste. If it tastes good, fine, you're ready to dress. If it is too salty, rinse and squeeze again before dressing. It's sort of like making kimchee!
Claire is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:44 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.