Have you ever tried Sumac Onions? This "Red Onion Salad" features thinly sliced red onions, chopped Italian parsley, and a zesty sumac-based marinade that will delight onion-lovers everywhere!
The ingredient that makes this recipe shine is the tart sumac powder, which gives the onions their amazing flavor. Serve Sumac Onions with Kababos, Falafel, or mix into a salad!
How to make marinated sumac onions
When my daughter, Nena, was a toddler, she loved onions. Her dad teases her to this day about how she used to eat onions like they were apples. This always annoys her since she hates onions now.
But you don't have to love onions as much as Nena did when she was little to enjoy this recipe. Marinated Sumac Onions are very easy to prepare and add so much flavor to a variety of dishes.
The best part is that you probably have all the ingredients on hand, maybe with the exception of sumac powder.
Sumac powder is a regular in many of my recipes. If you follow my blog, you might as well get some, you'll be needing it often!
Ingredients
- 1 large red onions
- 2 T. Italian Parsley (chopped)
- 2 T. fresh lemon juice
- 2 T. red wine vinegar
- 2 T. olive oil
- 4 tsp. sumac
- ½ tsp. sea salt
- ½ tsp. sugar
Directions
Start by peeling and slicing the red onion. Add to a bowl, along with the chopped parsley.
Whisk lemon juice, vinegar, olive oil, sumac, salt, and sugar in a small bowl.
Pour the dressing over the onions and parsley, then mix thoroughly to combine.
Allow the flavors to come together for an hour or so before using it as a condiment with kofta kabob, chicken, in sandwiches, or mixed in salads!
Frequently Asked Questions
What does sumac taste like?
Sumac imparts a tart, lemony flavor that's sometimes compared to lemon or lime zest. Sumac powder is very popular in the Middle East and is used in all kinds of dishes.
However, sumac is perhaps best known for accompanying grilled kabobs. Sumac is also mixed into salad dressings (for example, Fattoush) and in marinades (like Sumac Chicken).
In Middle Eastern dishes, sumac is also frequently sprinkled over vermicelli rice. Some creative people even use it in desserts like this Blueberry Sumac Sherbert!
What can I use instead of sumac?
I understand that not everyone's spice drawer contains sumac, but I'd like to change that, one kitchen at a time! Although in some recipes, sumac can be substituted with another tart ingredient like lemon zest, or a pinch of citric acid, I don't recommend it in this recipe.
I mean, c'mon, Sumac is a part of the recipe's name, it wouldn't make sense to substitute another ingredient, would it? The recipe is built around sumac powder, nothing else will do.
Although I usually offer all sorts of alternatives to ingredients, I'm drawing a line in the sand this time. Get yourself some sumac!
Do you have to use red onions to make sumac onions?
Unlike my stance on the sumac powder, I'm more flexible when it comes to replacing the red onions with yellow onions. However, I wouldn't recommend using white onions, which tend to have a very strong, almost harsh taste.
Some Sumac Onions recipes call for soaking the sliced onion in hot water for 5-10 minutes before proceeding with the recipe. This is to mellow out the onion flavor. This might not be a bad idea if using yellow onions since they taste stronger than red onions.
After soaking the sliced onion in hot water, lightly squeeze, to release some of their juices before proceeding with the recipe.
However, if you use red onions, you can skip soaking them first. Besides, I think the marinade does a nice job of bringing out the sweetness of the onions.
Cook's Tips
- If you don't have red onions, you can use yellow onions, but it might be a good idea to soak them in hot water for 5 to 10 minutes first to mellow out the flavor.
- Sumac loses it's flavor if it's stored for any length of time. It's a good idea to keep sumac frozen until needed to retain its freshness. Especially if you don't use it too often.
- If you want to spice things up a bit, you can add some chili flakes in with the marinated onions.
- Sumac onions are good for up to a week or longer.
Stay in touch with me through social media!
- Tried this recipe? Snap a picture and tag #hildaskitchenblog on Instagram.
- Like my page on Facebook.
- Do you Pinterest? Pin & share this recipe!
Marinated Sumac Onions
Ingredients
- 1 large red onions
- 2 T. Italian Parsley (chopped)
- 2 T. fresh lemon juice
- 2 T. red wine vinegar
- 2 T. olive oil
- 4 tsp. sumac
- ½ tsp. sea salt
- ½ tsp. sugar
Instructions
- Start by peeling and slicing the red onion. Add to a bowl, along with the chopped parsley.
- Whisk lemon juice, vinegar, olive oil, sumac, salt, and sugar in a small bowl.
- Pour the dressing over the onions and parsley, then mix thoroughly to combine.
- Allow the flavors to come together for an hour or so before using it as a condiment with kofta kabob, chicken, in sandwiches, or mixed in salads!
Notes
- If you don't have red onions, you can use yellow onions, but it might be a good idea to soak them in hot water for 5 to 10 minutes first to mellow out the flavor.
- Sumac loses it's flavor if it's stored for any length of time. It's a good idea to keep sumac frozen until needed to retain its freshness. Especially if you don't use it too often.
- If you want to spice things up a bit, you can add some chili flakes in with the marinated onions.
- Sumac onions are good for up to a week or longer.
Kelly Methey says
This is an interesting sounding recipe. I love onions so I will be trying it, if I can find sumac powder. The only sumac I ever knew of was poison sumac as a kid growing up! Hahaha
HildaSterner says
I'll give you some if you don't want to buy it.;)