Pickled Red Onions
3 TBS olive oil
1 large red onion, peeled, cut in half, and sliced into thin slices
3/4 tsp dried thyme**
2 TBS red wine vinegar
1/2 tsp sugar
pinch salt
black pepper to taste
1. Heat oil in a skillet over medium heat. Add the red onion slices and the thyme. Saute, stirring frequently for 3-5 minutes, just until softened.
2. Meanwhile, combine the red wine vinegar, sugar, salt, and pepper in a bowl.
3. Add the sauteed onions to the vinegar mixture, stir well to combine.
4. Refrigerate at least 1 hour or overnight. This will keep in the fridge for several days, several weeks if vacuum sealed with a Foodsaver.
**You can substitute your choice of dried herbs for the thyme.