- 3/4 cup sugar
- 3/4 cup canola oil
- 1/4 cup vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 medium Vidalia or sweet onions, sliced
- 2 medium carrots, thinly sliced
- In a large salad bowl, combine first five ingredients. Add onions and carrots; toss to coat. Cover and refrigerate 24 hours, stirring occasionally. Yield: 8 servings.
Originally published as Marinated Vidalia Onions in Taste of Home April/May 1996, p65
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