Serves: 5
Total Calories: 81
Heat the oil in a medium skillet over medium heat. Add the onion and oregano. Cook, stirring, until the onion is barely tender, 2 to 3 minutes. Transfer to a bowl. Stir in the vinegar and sugar. Season with salt and pepper. Marinate for at least 1 hour or up to overnight. Serve the onions at room temperature, or sizzle the onions briefly in a hot skillet just before serving.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pickled Red Onions recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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