1 c vegetable oil
1 c vinegar–white, white wine, cider, balsamic…
2 – 3 T sugar, or to taste, optional
1 – 2 cloves garlic, peeled, crushed, but left whole
1 – 2 t dried herb(s)–parsley, basil, oregano…(or a combination)
1/2 t salt
1/4 t pepper
2 large sweet onions, sliced thin, rings separated
1. Combine the marinade ingredients in a jar or container that can hold all the onions comfortably. You may have to try out a few containers by putting the onions in first, then taking them out while you prepare the marinade. Shake or whisk marinade until the sugar, if using, and salt are dissolved. Add onions. Shake or stir them into the marinade. Cover and refrigerate for at least 24 hours before using.
2. The marinade can be used up to four more times before you have to make a new batch. You can also add onions before the current batch is all gone; just make sure you allow a 24-hour marination.