Prep 20 mins
Cook 0 mins
Fast and simple. Use the onions on sandwich's, in salads, with grilled meats. Just let your imagination be your guide.
- 4 big onions, peeled
- salt, to taste
- 2 tablespoons sugar
- 4 tablespoons wine vinegar
- 2 tablespoons chopped mint leaves
- Peel onions and slice.
- Sprinkle onions with salt, add vinegar and mint leaves.
- Leave for an hour before serving.
Yum! I reduced the recipe by 3/4 and used one large yellow onion from our CSA box. Fresh mint from the garden; out of wine vinegar and subbed white balsamic. Tested in a tuna sandwich and as a garnish for a simple tossed mixed greens' salad. Made for NA*ME tag/Autumn.