4 med. Vidalia onions, thinly sliced
1 1/4 c. water
1 1/4 c. white vinegar
1 1/2 to 2 tsp. salt
1/2 c. mayonnaise
2 tbsp. poppy seed

Place onion slices in a bowl and cover with water and vinegar. Sprinkle with salt and refrigerate 24 hours. Drain onions in colander, separating slices into rings. Add mayonnaise to coat onion rings and stir in poppy seeds. Yield: 6 to 8 servings. This is good with roast beef sandwiches or as a side dish to beef.