Posted by Chantel Martiromo
Recipe attributed to Company's Coming Salads by Jean Pare
These can be prepared days ahead. Just what you need for the barbecue feast. Perhaps you should double the recipe.
large Spanish onion, sliced in thin ring 1
Cold water to cover
Granulated sugar 1 cup (250 ml)
Vinegar 1 cup (250 ml)
Cold water 1 cup (250 ml)
Cooking oil 1tbsp. (15 ml)
Slice peeled onion into the thinnest slices you can. A food slicer makes
this a snap to do. Separate into rings and place in a bowl. Cover with
lots of water. Let stand for 1 hour.
In small saucepan mix sugar, vinegar, water and cooking oil. Heat and
stir until sugar dissolves. Drain onion. Pour sugar-vinegar mixture over
onion. Let stand in refrigerator. Covered for at least 1 day, before
serving. Serve 8 to 10.
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