- 1/2 x red onion
- 50ml x Rozendal fynbos red-wine vinegar (Note this is available on our online store)
- The trick with finely dicing red onion is a sharp knife.
- Dice the onion to roughly the size of coarse salt.
- Add the vinegar and stand for 30min.
- Top each oyster as desired while eating.
- Refrigerate the onion vinaigrette for up to 2 weeks.