Best Marinated White Onions Recipes

MARINATED WHITE ONIONS

Marinated White Onions image

This recipe was modified from my favorite yellow relish recipe, to use only onions. Good to top hamburgers and salads! The left over marinade can be used to make vinaigrettes, to marinate chicken (for a short period)! Enjoy!

Provided by Kittycat_paw

Categories Onions

Time 45m

Yield 7-9 250 ml jars

Number Of Ingredients 8

Ingredients

8 cups onions (sliced to approx. 1/4 inch thickness)
2 cups white vinegar
3 cups sugar
1 teaspoon yellow mustard seeds
1 teaspoon celery seed
2 teaspoons salt
3 tablespoons yellow mustard (or less, to your taste)
1 tablespoon turmeric (safran)

Steps:

Put the sliced onions, vinegar, sugar, mustard and celery seeds, and salt in a large metallic pot.
Cook at medium-high for 15 minutes.
Remove from heat, and add the remaining ingredients. Bring to a boil.
Gently put the onions in the sterilised jars, and add marinade to cover.
Seal immediately.

Nutrition Facts : Calories 431, Fat 0.5, SaturatedFat 0.1, Sodium 698, Carbohydrate 105.9, Fiber 2.9, Sugar 93.9, Protein 2

MARINATED WHITE ANCHOVIES WITH SOFT-COOKED EGG, ROASTED ONIONS, SALSA VERDE, AND FRISéE

Marinated White Anchovies with Soft-Cooked Egg, Roasted Onions, Salsa Verde, and Frisée image

Anchovies usually play a supporting role in a dish, typecast as the salty accent. But we just love them, so we challenged ourselves to craft a sandwich that actually features them. We knew that if we succeeded, we'd have a sandwich that could have a small but faithful following. And so it came to pass. We adapted an interesting Scandinavian preparation that paired anchovies with eggs-the richness of the eggs balances the tartness of the fish. We liked it. And, as it turns out, so does that small (but ever-growing) band of devotees we'd envisioned.

Yield makes 4 sandwiches

Number Of Ingredients 10

Ingredients

8 ounces (32 small fillets) white anchovies, marinated in vinegar and olive oil (not salt-cured), such as boquerones or alici
4 large eggs, preferably pasture-raised
2 cups frisée lettuce
2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
Kosher salt
8 slices country bread
Freshly ground black pepper
1/2 cup Roasted Onions (page 182)
4 tablespoons Salsa Verde (page 199)

Steps:

Place the anchovies on paper towels to drain excess oil. Carefully lower the eggs into a saucepan of boiling water. After 7 minutes, remove the eggs and place in an ice-water bath. Once cool, carefully peel. (The whites should be cooked through and the yolks should be soft, almost runny.)
In a bowl, toss the lettuce in the oil and vinegar and add salt to taste. Lightly toast the bread on one side only.
Place one egg on the toasted side of 4 slices of bread and gently mash and spread out with a fork. Season the eggs with salt and pepper. Top the eggs with the onions, followed by the anchovies and the frisée. Spread an even coat of salsa verde on the toasted side of the 4 top slices of bread. Close the sandwiches, cut into halves, and serve.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #jams-and-preserves #canning #condiments-etc #vegetables #vegetarian #stove-top #dietary #gifts #inexpensive #onions #equipment #technique #water-bath