|Yellow onions||3 Small, sliced thin and separated into rings|
|Red onion||1 Small, sliced thin and separated into rings|
|Vinegar||1 Tablespoon (Balsamic Or Cider)|
|White vinegar||1 Tablespoon|
|Mustard||2 Teaspoon (Dijon Or Spicy Brown)|
|Black pepper||1⁄8 Teaspoon|
Place all the ingredients in a small glass bowl.
Cover and let stand at room temperature at least 30 minutes before serving or chill in the refrigerator overnight.
Serve with grilled meats.
Store tightly covered in the refrigerator for up to 1 week.