Going through some recipes and found this, I think it might have been from a
James Beard cookbook.
Slice red onion 1/4 inch thick and put in a bowl with generous sprinkling of
crumbled oregan. Add equal amounts of ice water and vinegar to cover.
Let stand overnight. Drain and sprinkle with salt and pepper. Serve on
(buttered) toast. (use your own butter substitute here)
Barbara in FL