My inspiration for the making of marinated red onions originates from the famous Venetian recipe ‘Sarde al Saor’. The traditional recipe for ‘sarde’ is made of a combination fried sardines in a bath of onions marinated in vinegar. Wandering through the streets of Venice, one will invariably find simple white ceramic platters filled with this combination of ingredients, set on buffet tables and bar counters, ready to be served with a glass of cold white wine. An Italian won’t mind the relatively colorless appearance of white onions on fried fish, served at room temperature on a credenza table top. Living far north of Venice, I found that my guests were reluctant to eat fried sardines, let alone white onions in vinegar. Thus the study of marinated onions that ultimately led to the simple recipe that follows.