What You'll Need
Scale
- 1 small red onion
- ¾ cup Extra Virgin olive oil
- 1 tablespoon dried oregano
- 1 tablespoon red wine vinegar
What You'll Do
- Thinly slice red onion (using Amanda Lynn if you have her) and place in a shallow bowl.
- In a separate bowl, combine 3/4 cup Extra Virgin Olive oil, 1 tablespoon dried oregano, and 1 tablespoon red wine vinegar.
- Pour mixture over onions, making sure they are fully submerged. Let them sit on counter and soak up each other’s awesomeness at room temperature for 12 hours before using. Onions last for 3 days maximum. Do not refrigerate! You can use the leftover marinade as a perfect dressing for salads.