Ingredients

• 3 onions, peeled and cut into thin rings
• water
• vinaigrette dressing (but you can use bottled)
• 1/4 cup water
• 3/4 cup cider vinegar (or wine or balsamic)
• 2 teaspoons table prepared mustard
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 2 tablespoons superfine sugar (caster sugar)
• 1 cup olive oil

Instructions

1. Separate the onion rings, and drop them into a large pot of cold water.

2. Bring to the boil, and then simmer the rings until they are limp -- about 7 - 10 minutes. This will depend on how you think you prefer them. They are best when fully cooked.

3. Drain the rings well in a colander or sieve.

4. For the dressing, whisk everything well, until dissolved, except the olive oil.

5. Then whisk in olive oil.

6. Put onion rings either in a glass bowl, or in a clean glass canning jar.

7. Cover with vinaigrette dressing, cover the bowl or put lid on the bottle, and marinate the onion rings for 24 - 48 hours. (Make vinaigrette with balsamic vinegar if you'd like brownish onion rings).

8. To use, lift out as much as you want, and let the marinade drain off.

9. Serve on top of a mixed salad, or as suggested in intro.