– 4 tablespoons olive oil – 2 large red onion, sliced thinly – 2 tablespoons apple cider vinegar – 1 teaspoon salt, (or more, to taste) – 1 teaspoon pepper (freshly-cracked, or ground), (or to taste)
Heat oil in a skillet over low heat. Add onions and cook and stir until they become translucent (2-3 minutes).
Pour in vinegar and season with pepper, and salt to taste. Stir until the onions turn a bright color (2 minutes). It can go from bright pink to bright purple depending on the onion you used.
Use this to garnish mangú, mazamorra, boiled yuca (cassava), Dominican salami, or chuletas fritas.