6 med. onions (2 lbs.)
1/4 c. salad oil
1 (4 oz.) jar pimientos, drained and cut into thin 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 pimientos, vinegar, sugar and salt, stirring to mix. Cover and refrigerate at least 1 hour or until chilled, stirring occasionally. Makes about 2 cups, 25 calories per tablespoon.