i've enjoyed the vidalia in good extra virgin olive oil with lemon juice and salt suggested by terkalin. it's good on lots of dishes.
i used it for a couple of days, and then left it out of the fridge for a day or so (in a closed tupperware). i've put it back in the fridge, but i'm a little concerned whether it is safe to eat. (i made the onion condiment probably two weeks ago).
here's my question: do you think the onion has the same issues as raw garlic, i.e., not being safe (over time) in an anaerobic environment? if so, i'll throw it out. ;-((.
ps, i know it's "just an onion in olive oil," but why waste it if it's ok?