4 Italian red onions, thinly sliced
3/4 c. sugar
3/4 c. salad oil
1/4 c. cider vinegar
1/2 tsp. salt

Cover onions (after sliced) with cold water. Let stand one hour, changing water every 15 minutes. Drain well. Mix rest of ingredients, then add onions. Chill at least 24 hours, stirring occasionally. (2 quarts)