Marinate onions - 4 recipes to imitate

Marinate onions - 4 recipes to imitate

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In addition to meat and fish, vegetables can also be marinated deliciously. Marinated onions are a special treat for the palate. Here are 4 recipes to imitate.

Onions can be marinated in a variety of ways

The sun is shining and the garden is in good shape - time to relax and end the evening with a delicious meal. Of course, in the summer the grill is thrown on and a few friends or neighbors are invited. If you want to serve your guests something very special, try marinated onions.

Meat tastes best if it has been seasoned and marinated beforehand. Why shouldn't that also work with vegetables ?! Anyone who also inserts the meat with the onions knows that the aroma of the onions is simply delicious afterwards. We have presented 4 different marinades for you so that you can always have some variety here.

➤ Recipe 1

Ingredients for 4 persons

  • 1 white onion
  • 1 red onion
  • 500 ml red wine vinegar
  • 150 ml water
  • 1 bay leaf
  • 2 tablespoons of sugar
  • 1 tablespoon of juniper berries
  • 1 teaspoon of black peppercorns
  • 1 teaspoon of yellow mustard seeds
  • 1 teaspoon of salt


➣ Step 1:
Bring the red wine vinegar, water, sugar and salt to a boil in a large saucepan. Add the bay leaf, peppercorns, juniper berries and mustard seeds. Bring to the boil again briefly. Then season the onion stock with salt and sugar.

2 Step 2:
Put the onion rings in the broth and bring to the boil again briefly, remove from the heat and let everything cool. Filled in hermetically sealable jars, the onion rings can be kept in the refrigerator for up to a week.

" Tip: With this preparation, the onions are still a bit crunchy and firm. If you do not want this, you can cook it to your own taste in low heat in about eight minutes.

➤ Recipe 2

Ingredients for 4 persons

  • 750 g shallots
  • olive oil
  • 1/4 l vegetable broth
  • 100 ml white wine
  • 3 bunches of spring onions
  • salt
  • pepper
  • 1 teaspoon of honey
  • 2 tablespoons of balsamic vinegar
  • 50 g parmesan cheese


➣ Step 1:
Scald the shallots with boiling water, then drain and quench cold. Then remove the shallots from the skin and stir-fry in olive oil. Pour in vegetable broth and white wine and stew for about 10 minutes.

2 Step 2:
Then clean the spring onions, wash them, cut them into small pieces and add them. Cook for another eight minutes. Finally, season with salt and pepper, honey and aceto balsamic vinegar and finally pour the cheese over it.

➤ Recipe 3

Ingredients for 4 persons

  • 12 white onions
  • 2 sprigs of rosemary
  • 2 tablespoons of liquid honey
  • 300 ml water
  • Juice of half an untreated lemon
  • 3 tablespoons of olive oil
  • 12 cloves


➣ Step 1:
Peel and halve the onions. Wash the rosemary and shake it dry. Heat 300 ml of water with the honey, lemon juice and olive oil in a saucepan, add the onions with the cloves and rosemary and cover and simmer for about 15 minutes over medium heat. Then remove the lid, stir once and cook for another 15 minutes.

2 Step 2:
Remove the pot from the heat and let the onions cool in the broth. Let everything steep for at least five hours.

➤ Recipe 4

Ingredients for 5 glasses

  • 1.75 kg small onions or shallots
  • 5 cloves of garlic
  • 1/8 l olive oil
  • 1 can of peeled tomatoes
  • 500 g pureed tomatoes
  • 2 tablespoons of tomato paste
  • 1 teaspoon of basil
  • 1 teaspoon of thyme
  • 4 bay leaves
  • 2 hot peppers
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 150 g raisins
  • 200 ml white wine vinegar
  • 80 g of sugar


➣ Step 1:
First peel the onions, cut off the stems only briefly so that the onions keep their shape. Finely dice 150 g of onions (set the others aside covered), press the garlic. Heat the olive oil in a pan, fry the onion cubes in it until they are slightly brown.

➣ Step 2:
Now add the tomatoes with the garlic and simmer for about 10 minutes over medium heat without a lid. Now add the herbs and cook for another 10 minutes. Next add the salt, pepper, raisins, vinegar, sugar and the onions. Cover and cover over medium heat for around 30 minutes. Fill into the hot rinsed jars while still hot and close tightly.