Author Notes: My father can't handle the acid of raw onions in his food anymore, but I love onions. So when I spend my summer weekends with my parents out in the country I always make a batch of these so we can both be happy with our summer lunches. The longer they marinate, the yummier they are, and the "softer" they taste, as the acid has the chance to mellow. I use them as a topper in salads that I love having onions in....spinach salads, steak or chicken salads; they go great on a hamburger or hot dog; my mom loves it with some amazing mozzarella and tomato. Your choice of herb can enhance its use: Try using mint with the onions and top on a sliced steak salad with spinach and feta. The list is endless! —Yvette Fromer
large red onion
tablespoons good fruity olive oil
tablespoon sherry vinegar
teaspoon freshly ground red pepper, or more to your taste
teaspoon kosher salt, or more to your taste
teaspoon parsley or mixed herbs, chopped
- Peel your onion and slice in half. On a mandoline, thinly slice the red onion, facing the flat half down onto the mandolin so you get long slices. Place in a tupperware or any bowl that has an airtight lid.
- Chop your herbs of choice (or leave out if you prefer), and toss into bowl.
- Add your "dressing ingredients": olive oil, salt, and pepper. Close up with the airtight lid, and shake until well combined.
- Let marinate at least 15 minutes before serving. I make a bigger batch and leave mine in my fridge for 7 days, to eat all week! It gets better with age!
- This recipe was entered in the contest for Your Best Shaved Salad