6 med. onions (2 lb.)
1/4 c. olive oil
1 (4 oz.) jar pimentos, drained and cut into strips
1/4 c. cider vinegar
1 tsp. sugar
3/4 tsp. salt

About 1 1/2 hours before serving or up to 2 days ahead:

Peel onions, cut each onion in half, then cut each half lengthwise into thin strips. In 12 inch skillet over medium heat, in hot salad oil, cook onions until tender, stirring occasionally.

Spoon onion mixture into bowl; add pimentos, vinegar, sugar, and salt, stirring to mix. Cover and refrigerate at least 1 hour or until chilled, stirring occasionally.

Makes about 2 cups.