- 29.58 ml vegetable oil
- 2 medium red onions, halved and thinly sliced
- 14.79 ml red wine vinegar
- 2.46 ml dried oregano
- 2.46 ml sugar
- 1.23 ml salt
- 0.59 ml pepper
Directions See How It's Made
- In a large non-reactive skillet, heat oil over medium-high heat.
- Add red onions and cook, stirring occasionally, until softened, about 2 minutes.
- Add vinegar, oregano, sugar, salt and pepper.
- Cook, stirring, until limp and tender, 2-3 minutes. Serve hot.