1 pound red onions, peeled but left whole
1.5 cups white wine vinegar
2 bay leaves
4 marjoram or thyme sprigs (I used about 1 teaspoon of herbes de provence)
several dried red chiles (I use a few shakes of dried red pepper flakes) - optional
1 tablespoon sugar
1 teaspoon black or mixed peppercorns, bruised (or a few shakes of ground black pepper)
sea salt
Bring a teakettle of water to a boil. Slice the onions crosswise, 1/' Inch thick or thicker. Separate the rings & put them in a colander; then pour the boiling water over them. Mix the other ingredients plus 1/2 cups cold water & several pinches of salt in a large bowl & stir to dissolve the sugar. Add the onions, submerging them in the liquid by placing a plate on top. If there isn't enough liquid, add equal amounts of vinegar & water. The color will begin to develop in about 15 minutes. You can use the onions then or chill them first. Store in a covered jar in the refrigerator.
