Salada de Cebola

Peel the onions and slice them into very thin slices.

Separate the slices into rings.

Place the onions in a bowl and cover them with ice cubes and water.

Refrigerate for 2 hours.

When you are ready to serve them, drain the onion slices and rinse under cold water.

Serve them in a glass bowl, drizzled with extra-virgin olive oil and red wine vinegar, and sprinkled with salt and freshly ground pepper.