I eat tons of onions in or on tons of stuff. Try this one since it keeps a long time in the refreigerator & goes well with beef or fish, on sandwiches, in salads & lots of other ways:
DILLY ONION RINGS (serves 4-6)
1/2 cup white vinegar
1/2 cup sugar
1/4 cup water
1 tsp dried dill
1/2 tsp salt
1 large sweet onion, thinly sliced, separated into rings

In a medium bowl, combine the vinegar, sugar, water, dill & salt, stirring to dissolve the sugar & salt. Pour over the onion rings & toss to coat. Cover & refrigerate overnight, stirring occasionally.~~Vermont Kitchens Revisited

I love raw onions and sliced roasted beets in a sweet marinade of vinegar and oil plus sugar, salt and black pepper to taste. We serve this as a side dish often with beef or poultry dishes. The leftover juice makes a good marinade for beef roast when all the salad is gone, as well.

Cucumber Salad:
3 English Cucumbers, peeled and thinly sliced
2 large onions, thinly sliced into half rings
1 green pepper, thinly sliced into half rings, optional
1 cup apple cider vinegar
1 3/4 cup sugar
1 tsp celery seed
1 tsp - 1 1/2 tsp salt, to taste
Stir together vinegar, sugar, salt and celery seed in a bowl and pour over cucumbers, pepper and onions. Refrigerate overnight before serving. This makes a large salad, but keeps well in the refrigerator for several weeks.

I love onions. I could easily eat half a sweet onion chopped in an omelet. Aren't you glad this is over the internet and not face to face. ;-)

I'd not heard that, Elvis. But as for a recipe, it should be fairly simple:

Slice off and discard blossom and root ends of a medium onion. Slice in half. Peel outer layer from one half and discard. Put peeled onion half in mouth and chew.

Repeat daily.

While both the recipes above sound good, they are for pickles, and the onion is no longer raw.

You could eat them in salads........the above recipes are not cooked, therefore, they are considered raw.

Actually, Marigene, the food is cooked by acidic action, rather than heat---similar to the way seafood in ceviche is cooked by citrus.

Buy a sweet onion. Vidalia or colorado or washing ton or whatever is in season. Slice it and put the slices on a piece of rye or pumpernickle bread that has been buttered ( there goes the cholesterol!)...sprinkle with salt and papper and cover with another slick of bread and enjoy!
Then go chew some parsley if you want to be in polite society!
Linda C

The onions are not cooked as in heat. Heat is what would alter the "health" benefits if this study is accurate.

Thank you, Ginger.

Thanks Ginger, I omitted the part about heat changing the health benefit the original poster was looking for.

CUCUMBER AND ONION SALAD

Thinly slice cucumbers and onions into a bowl(how much is entirely up to you). Liberally salt them and mix to coat everything. Let set for at least 20 minutes. Pour into a colander to strain. Place back in bowl. Add enough sour cream to coat everything and mix it up. Add a dash of red wine vinegar and cracked pepper. Mix and serve.

This is DH's favorite!

Donna that one is a favorite for my family too. All holiday dinners require it, no matter the holiday. Three of us have even added sauce dishes in our china pattern just for the cucumber salad. We sometimes use half n half instead of sour cream and add a little sugar, depending on who's cooking. I was afraid to offer it for fear I'd take a beating on the sour cream. Guess I better not even tell anyone I like this one my potatoes. LOL