How are you all doing today? I’m happy to be sharing this quick and easy recipe for marinated onions that are Whole30 and Paleo-friendly here on my blog. I posted this recipe directly on my feed almost 2 years ago, so I thought it would be a good idea to place it here as well. I don’t know many people who don’t love onions, and of course, I don’t know everyone around the world but we will assume that most people do love it haha. Onions are a great addition to any food, as it gives it flavor in its raw form, cooked, sauteed, or marinated. Marinated onions are great because you can throw them on any meal, especially as a great condiment. I love throwing them on my burger, in my salad, hot dogs, nachos and the list goes on and on. Also, before I forget, be sure to check out the No Crumbs Left marinated onion bowl that is presented in the pictures below. You can find the bowl here >>> https://nocrumbsleft.net/teris-drippy-collection/ …so pretty right?
Red onions in particular can be really strong in taste and smell. Oftentimes people make marinated onions with sugar as a sweetener to get rid of some of the harshness. Though I am sure there are some people who prefer it in its raw form. I honestly sometimes find it too overpowering. This recipe in particular is made for those who are on the Whole30, where sugar–among much other food–is eliminated for 30 days. So, in creating this recipe I had to figure out a way to sub out the sugar to remain compliant, yet maintain the balance of flavor. With this in mind, I turned to my trusty coconut aminos–continued below…
This recipe starts off with red onions that are thinly sliced. The reason for this is being that I wanted to make pickled onions that did not take hours to be ready. Sometimes you want to pickle things on the fly. Onions are very easy to pickle on the fly, as they take on flavor quickly and can soften quickly with hot liquids.
Coconut Aminos: Coconut aminos are a Whole30 staple. It is essentially a salty savory seasoning made from fermented coconut palm and salt. It also offers sweetness due to natural sugar from the coconut. I literally put it in everything–haha–my life would be dull without it. The aminos give the onions a bit of sweet balance to the flavor.
Red Wine Vinegar and Apple Cider Vinegar: This is another good component of the flavor, as the vinegar help with the pickling process by making them tangier. You definitely can’t pickle without vinegar.
All of the ingredients in this recipe with the exception of the onions come together to a boil. It is then poured on top of the onions, and ready to eat between 30 minutes to 1 hour. Pretty easy right? The result is a savory, sweet, and tangy onion. As the ultimate validation for me, it’s so good that my 6-year old picky daughter Ava will actually eat it right from the bowl! It does not require a lot of ingredients and it is all ingredients that people doing Whole30 will have on hand. Try it, enjoy it and rate it. Thanks guys!
| Prep Time | 5 minutes |
| Cook Time | 3-5 minutes |
| Passive Time | 30-60 minutes |
| Servings |
small jar
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- 1 medium red onion peeled and sliced thinly
- 1/4 cup olive oil
- 1/4 cup coconut aminos
- 1/4 cup red wine vinegar
- 1/4 cup hot water
- 1/4 cup apple cider vinegar
- 1/2 tsp paprika
- 1 tsp dried savory or italian seasoning.
Ingredients
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- Add all the liquids together plus the seasoning in a microwave-safe bowl, mix well, and heat in the microwave for 3 minutes. Alternatively, add the liquids together in a small saucepan, bring to a boil for 5 minutes.
- Place onions in a heat-safe container such as a small mason jar, pour hot liquid, make sure onions are submerged in the liquid. Press down with a spoon if needed. Cover and set aside for at least 30 minutes to 1 hour. Enjoy. Keeps in the fridge for about 2 weeks.
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