Quick Sumac Onions (Print version)
Tangy, crisp Quick Sumac Onions made in 5 minutes with red onion, lemon, parsley, and olive oil.
# Ingredients:
For the onions
01 -
2 medium red onions, about 12 oz (340 g), very thinly sliced
02 -
2 teaspoons ground sumac
03 -
1/2 teaspoon fine sea salt, plus more to taste
04 -
1/4 teaspoon Aleppo pepper or mild red pepper flakes, optional
05 -
2 tablespoons fresh lemon juice
06 -
1 tablespoon extra virgin olive oil
07 -
1/3 cup (15 g) finely chopped fresh parsley
# Instructions:
01 -
Halve and peel the onions, then slice them into very thin half moons. If the onions are very sharp, soak the slices in cold water for 10 minutes, drain, and pat dry.
02 -
Place the onions in a nonreactive bowl. Add sumac, salt, and Aleppo pepper if using. Massage gently with your fingertips for 30-45 seconds until glossy and lightly softened.
03 -
Add lemon juice, olive oil, and parsley. Toss until the onions are evenly coated and the parsley is scattered throughout.
04 -
Taste and adjust with more salt, lemon, or sumac. Serve immediately for a crisp bite, or let stand 10-15 minutes for a softer texture.
# Good to know:
01 -
Serve as a condiment for kebabs, wraps, grilled meats, bowls, and mezze plates.
02 -
Best eaten the day it is made, but leftovers keep refrigerated for up to 3 days.