One way to making eating lot of veggies easier is by always having different toppings at hand. That could be the tamari-roasted almonds or the spicy chili almonds from the other day.
Another delicious topping could be these marinated red onions. When you marinate the onions, they become all sweet and nice. And they look pretty too with their intense purple color. I like pretty food!
The idea came to me the other day when I had a business meeting at a raw food cafe in Copenhagen. After the meeting, I stayed and worked for a while and when it was time for lunch, I order a plate with different open faced sandwiches. Two of them had some kind of “plant paté” that tasted a bit like my homemade liver paté on them and they were both topped with marinated red onions. You can see them on the photo below:
So I hurried home and made my own portion.
1 JAR OF MARINATED RED ONIONS
- 4 red onions
- 3 cloves of garlic
- zest from one organic orange
- 1/4 cup of olive oil (0,5 dl)
- 1/4 cup of white wine vinegar (0,5 dl)
- 2 tablespoons of red balsamic vinegar
- juice from 0,5 orange
- 1 tsp of salt
- 1 small handful fresh thyme
DIRECTIONS
2. In a bowl, combine olive oil, white wine vinegar, red balsamic vinegar, orange juice and salt. This is your marinade.
3. Place red onions, garlic, orange zest and fresh thyme in a canning jar. Mix well. Pour over the marinade. Put the lid on and shake it a few times.
4. Put the jar in the fridge. The onions are ready to eat after a couple of hours (shake jar occasionally) and you can store it in the fridge for a couple of weeks.
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