View Full Version : Marinated Onions
11-08-2008, 01:30 PM
I made the marinated onions from Alissa's Book and let them marinate in the Bragg's for about an hour. They are very, very salty. When I make them again, could I add some water to the Bragg's to cut the saltiness, or would that also cut too much of the flavor? Any other ideas for marinating onions? These will be good in salads, but I'm not sure how good they'd be with anything else since they are so salty. Thanks for your help.
11-08-2008, 02:01 PM
yep, there is a really nice indian recepe:
slice 1 red onion into very,very thin slices
marinate them in:
2tbsp apple cider vinegar, with a pinch of garam masala and some sugar or better hony or stevia
11-09-2008, 12:22 AM
to cherrypie - that Indian version of marinated onions sounds fab - I'm going to try that as I have those ingredients right now. It seems that this would work with regular yellow onions, as this is what I have on hand. Would be great to throw in with shredded cabbages, carrots, and mint leaves, or to top a pate on top of some dehydrator bread or crackers(or the proverbial romaine leaf too), and have a shredded Asian-style salad on the side - yummy!
Lady Green Jeans
11-09-2008, 12:25 AM
The marinated onions are really good in a collard wrap with mock salmon or something like that. Cuts the salt quite a bit. You can probably dilute to at least half strength without a great loss of flavor. I tend to use Nama Shoyu instead of Braggs due to the natural msg in the latter. Will be switching to Tamari after I finish my big bottle of Nama Shoyu, as Tamari is also raw but does not contain wheat. Still learning as I go--it's great.
Edited to add: I also marinate sliced portabellos with the onion rings--great flavor.
11-12-2008, 06:48 AM
Thank you for the suggestions. I will definitely try all of your ideas. I need to do something with onions, as I have not yet developed a taste for raw onion. Hoping that will come. As an aside, when I added them to other foods, I found that I could use only a very few; that's how strong the flavor was. Thanks again.
11-12-2008, 06:53 AM
You can dilute it or use less of it.
11-12-2008, 10:53 AM
I love raw onions and find the white ones to be the most mild tasting. If yours are too strong, try soaking slices or chopped onion in lightly salted cold water. Soak for up to 2 hours, changing the water a few times.
11-12-2008, 12:13 PM
Now I'm craving marinated onions! The rings I like best need to be marinated at least 24 hours.
Combine 1/2 c. Braggs Apple Cider vinegar, 1/2 c. raw honey, and 1 T. nama shoyu. Add rings of white onion sliced as thin as possible. Cover and store in fridge.
It should last for a couple weeks, but not in my house.
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