3 - 4 thinly sliced Vidalia onions
1 c. sugar (I use less)
1/2 c. cider vinegar
2 c. water
1/2 c. lowfat or fatfree mayonnaise
1 tsp. celery salt

Marinate onions in marinade for at least 2 hours in refrigerator.
Drain well and mix with dressing.  Serve as an hors d'oeuvre on
crackers or as a substitute for coleslaw.  Keeps well for 24 - 48
hours.