4 red Italian onions, peeled and sliced
3/4 c. sugar
3/4 c. salad oil
1/4 c. vinegar
1/2 tsp. salt
1/8 tsp. cracked black pepper

Cover onions with cold water. Let stand 1 hour, changing water every 15 minutes (this takes the bite away from raw onion). Drain. Mix rest of ingredients. Put into 2-quart covered dish or jar. Chill at least 24 hours, stirring occasionally to mix well.

Makes 2 quarts. Good with steak and good in sandwiches.