As Granny put the finishing touches on her fresh, green, garden salad, she carefully reached across the counter to a pretty little glass bottle she kept there. I was fascinated by the mysterious contents of this special bottle she always poured over her salad every day. The bottle was clear glass with a beautiful, vintage diamond cut design and a glass “cork” topper.
Granny carefully drizzled the contents of the bottle over her salad, then reverently placed it back on the counter. “What is in that bottle?” I asked curiously. “Oh, that’s just my special Olive Oil and Vinegar Salad Dressing. It will cure what ails ya!” Granny replied with a little laugh.
As a kid watching Granny fix her special salad every day (she ate one for lunch EVERY SINGLE DAY!) I was mesmerized by her treasured bottle of homemade salad dressing. I will admit, her salad dressing bottle looked like a fancy wine bottle so I always wondered if she was secretly slipping some spirits into her salad and maybe that’s what kept her coming back for more daily. 😉
However, knowing my Granny is not a drinking woman, I just assumed that her Olive Oil Vinaigrette must be just about the best in the world, because after all, who wants to eat a salad every single day?! 😛
In an effort to eat healthier myself, I decided to create my own recipe for Balsamic Marinated Onions. These Marinated Onions are great served over a salad, over roast, on sandwiches, or as a wonderful side item to almost any meal.
The Balsamic Olive Oil Marinade the onions are in is wonderful drizzled over fresh greens as a healthy vinaigrette salad dressing.
When making this wonderful marinade/vinaigrette, I highly suggest that you purchase Organic, Extra Virgin Olive Oil so that you may reap all of the wonderful health benefits of this oil while enjoying a fabulous green salad.
If you are not aware of the health benefits of Olive Oil, I encourage you to do some research because it will amaze you!
No wonder Granny always said her special Olive Oil and Vinegar Salad Dressing would “cure what ails ya!” 😉
So let’s go ahead and get started making these Balsamic Marinated Onions by laying out all of our ingredients.
We will start out with dried basil, garlic powder, ground black pepper, salt, organic celery seed, organic poppy seed, balsamic vinegar, organic cold pressed extra virgin olive oil, and half of a red onion.
Go ahead and grab a cutting board while you’re at it because you will need it to chop your onion on!
I mixed this marinade in a large, twelve ounce Ball Mason Jar but you could use any glass jar that has a lid that will seal well.
Start out by pouring 4 oz Balsamic Vinegar into the jar, followed by 4 oz of Olive Oil.
Once your Balsamic Vinegar and Olive Oil has been added to your jar, measure in 1/2 of a teaspoon of the following:
Dried Basil Flakes
Ground Black Pepper
Once your spices and seasonings have been added to the Olive Oil and the Balsamic Vinegar, give the vinaigrette a good stir.
At this point, I gave my marinade a taste test and decided to add in 1/2 teaspoon of lemon juice and 1/2 teaspoon of Organic Maple Syrup.
This is why it is SO important to taste your food as you are seasoning it! Let your taste buds lead the way and learn to cook with instinct and add what needs to be added in order to take your dish from good to spectacular.
Now that our marinade is ready to go, peel your red onion and place it on your cutting board with the flat, cut side down.
Begin slicing the onion into thin half moons, starting from right to left.
Don’t forget to curl your fingers in while holding you onion steady; your knuckles should be facing the knife and not your fingers – you don’t want to cut off any finger tips!
Place the sliced onion into your jar of vinaigrette and secure the lid on tightly.
It is important to store these Marinated Onions in the fridge since the Organic Maple Syrup in this recipe requires refrigeration.
After being in the fridge for 2-3 days, your Olive Oil will harden and become solid – don’t worry, that’s normal!
When you want to use your Balsamic Marinated Onions, simply set the jar out on the counter top for a short period of time (about 10-15 minutes) until the olive oil liquefies again so that you can use it.
These Balsamic Marinated Onions can be stored in the fridge for up to 10 days.
Now, isn’t that a beautiful site? There is something so satisfying about making a lovely marinade/vinaigrette that you know will be healthy and delicious over you salads or anything else you choose to use it for.
Many “healthy” store bought vinaigrettes have hidden sugars, toxic preservatives, and artificial chemicals, so making your own ensures you know exactly what is in it!
A little tip for ya; if you have a surplus of fresh, garden cucumbers laying around, they taste great added to this marinade! Just peel and slice them into rounds and add em’ in!
As always, thank you for taking time out of your day to spend a few moments with me in my kitchen, cookin’ up something grand!
I hope you all enjoy the rest of your summer and that you come back soon to visit again!
Balsamic Marinated Onions
A wonderful salad dressing/marinade that can be used for most anything.
- 4 oz Balsamic Vinegar
- 4 oz Extra Virgin Organic Olive Oil
- 1/2 tsp lemon juice
- 1/2 tsp Organic Maple Syrup
- 1/2 tsp Organic Poppyseeds
- 1/2 tsp Organic Celery Seeds
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp basil
- 1/2 red onion peeled and sliced
Place all ingredients for the marinade in a 12 ounce Ball or Mason jar and stir until well combined.
Slice the onion in half, remove the papery peeling, and then start from one end and begin slice the onion into thin, quarter moon shaped strips.
Place the onion in the jar with the marinade, stir, and place in the fridge to marinate for 24 hours before using.
This dressing/marinade can be used on salad, steak, chicken, roasted vegetables, over cucumbers, cherry tomatoes, or anything you would normally use a marinade or dressing on.
Shared at Weekend Potluck
Shared at Meal Plan Monday
Shared at Foodie Friday Link Party
Shared at Full Plate Thursday