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Pickled Onions ala Marisolio

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

10-15 minutes


4 people


  • 2 large red onions, peeled and thinly sliced
  • 1 Tablespoon Cilantro and Roasted Onion Olive Oil
  • 3 cups red wine vinegar
  • 1/4 up Cilantro Roasted Onion Olive Oil
  • 2 Tablespoons sugar
  • 6 whole black peppercorns
  • 4 sprigs fresh thyme
  • Optional garnish: 2 Tablespoons finely chopped thyme


  • Sauté the onions over low heat in 1 Tablespoon of Cilantro and Roasted Onion Olive Oil until soft.
  • In a large saucepan, bring to a boil the vinegar, 1/4 cup of the Cilantro and Roasted Onion Olive Oil , sugar, peppercorns and thyme. Add the onions to the hot liquid and simmer for 5 minutes.
  • Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight. If steeping overnight, place in a bowl and cover.
  • When ready to serve, drain the liquid and top with thyme.
  • Mary Lou's Notes: I have to admit that I have never enjoyed raw onions, but when I tried this recipe, it was fantastic. My only suggestion is to slice the onions as thinly as possible. You'll be amazed at their flavor and texture.
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