GARLIC + THYME MARINATED SHALLOTS

Let’s talk about onions. I didn’t use to be a fan. They can stinky. They can make you cry. They can make YOU stinky. {which can make other people cry}

However… if you treat them kindly they become something beautiful and versatile and not stinky.

This was inspired by the onions that were made famous over at No Crumbs Left – I love to find great recipes and then tweak them a bit. That’s what learning to make amazing food is all about!

I make these marinated onions about twice a week in different forms. Shallots, red onions, Vidalias. Fresh thyme or rosemary or dried Italian herbs. Some fresh garlic. A little olive oil. A little vinegar. Some S+P. Mix it up and then put it on everything. All the things. It works on them all.

I’ve put them on eggs, pizza, pasta, salads, roasted veggies, steak, fish, salad with grilled chicken.  They work just about everywhere. So so good, you guys.

I love easy things. And this is about as easy as it gets. But it takes a simple dish and elevates it just enough so that it tastes anything but easy.

Now for the details.

WHAT YOU NEED
2 shallots (or 1 medium red onion)
small bundle of fresh thyme or rosemary (or a teaspoon of dried Italian herbs)
2 cloves of fresh garlic
3/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon whole black peppercorns

WHAT YOU DO

1. Peel and thinly slice the shallots. Peel the garlic cloves and crush with the flat side of a knife.
2. Combine all of the ingredients in a glass or clay bowl and stir a little to combine.
3. These can sit out on the counter for 2-3 days or keep in the fridge, covered, for 5 days.

Thanks for stopping by, loves! Have a fantastic week. Eat great food… love on some people… take care of yourselves. Talk to me… use that comment box below and let me know what you’re cooking these days.

I would love it if you made these, shared these, and tagged @saltandcharm on the socials when you do!

I sure do love you all! {especially YOU!}

-Abs

All images by Matthew Ray my amazing photographer + friend + taste tester.

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