51 marinated onion recipes

Artichoke bruschetta with marinated artichoke hearts, Romano cheese, red onion and mayo on baguette slices. Easy broiled appetizer ready in 12 minutes.

Teriyaki chicken breasts marinated in a boiled teriyaki, fresh ginger, orange juice, and Vidalia onion sauce. Grill after two hours or an overnight soak for deeper flavor.

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

Pickled okra (lady's fingers) marinated in vinegar then chilled with chopped tomatoes, red onion, and fresh ginger. A bright, tangy summer side.

Marinated vegetable toss with tomatoes, radishes, red onion, celery, and cucumber in Italian dressing, chilled overnight. A crunchy, make-ahead side salad with no cooking required.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

Pickled oysters marinated overnight in spiced vinegar brine with sliced onions. A tangy, briny appetizer with old-fashioned charm that makes four jars.

No-cook pimento-onion relish marinated overnight in a sweet vinegar brine with fine herbs. A bright, tangy condiment that pairs beautifully with grilled or roasted meats.

French-style steak salad with grilled flank steak, lemon-sauteed mushrooms, and red onion marinated in a herb vinaigrette with chervil, basil, and thyme.

Rainbow trout marinated in lime and sesame oil, served with a green onion ginger mayonnaise spiked with soy sauce and lemon. An Asian-inspired fish dish.

Oasis carrot salad boils carrots tender then marinates them in garlic-onion-vinegar dressing, finished with fresh cilantro and parsley. A bright, make-ahead North African-style side.

Greek rabbit stifado braises marinated rabbit with whole pearl onions, tomato, wine, vinegar, and warm spices. A rustic Peloponnese classic with deep, sweet-tart sauce.

Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.

Fiddlehead salad marinates frozen fiddleheads in white wine vinegar, Worcestershire, and hot sauce, then finishes with olive oil and green onions. A tangy spring side dish.

Marinated cabbage slaw with green pepper, onion, and pimentos in a sweet-tangy vinegar dressing with mustard seeds. Make-ahead picnic salad that keeps for days.

Grilled vegetable garden burgers with marinated eggplant, zucchini, summer squash, Bermuda onion, and tomato layered into whole wheat pita. A vegan, herb-laced summer sandwich for cookouts.