I finally crafted a recipe I love that only takes a couple minutes to make! But you still get that wonderful briny, spicy, sweet flavor. These onions can be served on burgers (especially lamb), in guacamole, with soft boiled eggs, or really anything if you're like me. —Melissa Roels
vinegar (I prefer rice but white wine is also very good)
Slice red onion as thin as possible, if you have a mandolin I suggest using it. In a jar with lid, or nonreactive bowl, combine all ingredients. Let sit at room temperature for 30 minutes. Store in refrigerator or serve immediately as an accompaniment to creamy and rich dishes.