One of the ways I am able to make things happen in the kitchen is because I have many different things prepped and ready. Marinated onions is one of them. These guys sit on the counter and then I use them throughout the week on salads, sandwiches, top breakfast bagels, omelets, braised meats or an addition to a charcuterie board. A pint size jar is manageable for me but if I have company I double the amount I make.

The instructions are easy. I put all the ingredients into a pint size mason jar and fill the jar with oil and let it sit. I give them a little shake once or twice a day.

• 1 medium red onion, thinly sliced

• 1 garlic clove, smashed

• 1 T red wine vinegar

• 1 T oregano or Italian spices

• 1 tsp kosher salt

• 1/2 t cracked pepper

• oregano sprigs tucked into the sides

• oil to cover