1large red onionthinly sliced into half-moons, about 1/8 inch thick
Instructions
In a pot over medium-high heat, add vinegars and sugar to the pot and stir until sugar is dissolved. Add the red onions to the pot and cook until slightly softened and translucent, about 5-7 minutes.
Remove pot from heat and let cool for 30 minutes.
Add the entire mixture into a large mason jar (I had to split mine into two separate mason jars and I like using wide-mouth ones, such as this one. It's just easier to put the liquid and onions into) and seal tightly and put in the fridge to cool completely.
This will keep in your fridge for at least a month!