Ingredients:
- 1 big red onion
- ½ cup champagne vinegar or white vinegar
- 2 Tbsp. EVOO
- Salt to taste
Peel the onion and slice it thinly. Sauté the onion with the olive oil in a pan and, when it starts to become translucent, add the vinegar. Keep cooking on medium/high heat until most of the vinegar has evaporated.