Marinated Red Onions with Sumac
- Mixing bowls
INGREDIENTS
- 2 small red onions
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tablespoon sumac
- 1/2 teaspoon salt
- 1 handful parsley, chopped
INSTRUCTIONS
- Slice the onions in half and then into thin, even wedges.
- Transfer to a medium bowl and sprinkle with sumac, tossing gently to coat each slice.
- Pour in olive oil and lemon juice, season with salt, and scatter the parsley over the top. Toss until everything is evenly combined.
- Cover and chill for 30 minutes to allow the flavors to develop.
- Keep refrigerated for up to four days.
FAQ
How long should marinated red onions rest before serving for the best flavor?
Marinated red onions benefit from a short resting period that allows the acid, oil, and seasoning to penetrate the onion slices without breaking them down too much. Ideally, marinated red onions should rest for at least 30 minutes in the refrigerator before serving. During this time, the lemon juice softens the sharp raw onion bite while the sumac adds citrusy depth and color.
After about one hour, the flavors become more integrated, and the onions take on a balanced tang without losing their crunch. Letting them sit longer than two hours will not ruin them, but the texture will gradually soften. For optimal freshness and structure, marinated red onions are best used within the first 24 hours, though they can be safely stored and enjoyed for several days if kept properly refrigerated.
What type of onion works best for marinated onions?
Red onions are the best choice for marinated onions due to their mild sweetness, crisp texture, and vibrant color. When exposed to acid, red onions mellow quickly while maintaining their structure, making them ideal for short marinades. Their natural sugars balance acidity better than sharper white onions.
That said, other onions can be substituted if needed. Sweet onions, such as Vidalia, will produce a milder, slightly sweeter result but may soften faster. White onions are sharper and more pungent, requiring a longer rest time to mellow properly. Yellow onions are generally less suitable, as their flavor can become muddy rather than bright. For the cleanest flavor and best visual appeal, red onions remain the preferred option.
How acidic should marinated red onions be?
The acidity of marinated red onions should be bright and noticeable but not overpowering. Lemon juice provides enough acid to soften the onions while preserving their fresh character. If the onions taste too sharp after resting, the acidity can be balanced by adding a small amount of olive oil or a pinch of salt to round out the flavor.
Conversely, if more tang is desired, a splash of additional lemon juice can be added gradually. Unlike pickled onions, marinated red onions are not meant to be aggressively acidic or briny. The goal is balance, where the acid enhances the onion rather than dominating it. Adjustments should always be made after the onions have rested, as flavors intensify over time.
What are the best ways to use marinated onions in everyday cooking?
Marinated red onions are extremely versatile and can be used across a wide range of dishes. They pair especially well with grilled meats such as chicken, lamb, beef, and fish, adding acidity that cuts through richness. In salads, marinated red onions provide contrast and depth without the harshness of raw onion.
They work well layered into wraps, pita sandwiches, burgers, and shawarma-style dishes. Marinated red onions can also be spooned over roasted vegetables, grain bowls, or hummus to add brightness. Because they are lightly marinated rather than pickled, they integrate seamlessly into dishes without overwhelming other flavors, making them a reliable finishing element in everyday cooking.
Can these marinated onions be customized with other spices or herbs?
Additional spices such as ground coriander, cumin, or Aleppo pepper can be added in small amounts to deepen flavor. Fresh herbs like dill, cilantro, or mint work well in place of or alongside parsley. For subtle sweetness, a small amount of honey or sugar can be incorporated to balance acidity, though this shifts the flavor closer to pickled onions. Garlic can also be added, but it will intensify over time and should be used sparingly. Any additions should complement rather than overpower the clean, bright profile of marinated red onions.
Are marinated red onions the same as quick-pickled onions?
Marinated red onions and quick-pickled onions are similar but not the same. Marinated red onions rely on fresh citrus and oil, creating a lighter, fresher flavor with limited preservation. They are intended for short-term use and maintain a more raw onion texture.
Quick-pickled onions, on the other hand, are typically soaked in vinegar, often with sugar and salt, resulting in a sharper, more assertive tang and longer shelf life. The texture of pickled onions becomes more pliable over time. Marinated red onions are best viewed as a fresh condiment rather than a preserved one, designed to enhance dishes without dominating them.
