Pickled Red Onions Yucatan-style (Escabeche de cebolla yucateco)

        This is one of my favorite  multi-purpose garnishes. It is traditionally used to top cochinita pibil, slow-cooked pork marinated in an achiote recado colorado. See recipe.   1/4 cup olive oil 8 whole garlic cloves 1 large sprig rosemary 1  large sprig thyme 2 bay leaves 1 tablespoon black peppercorns 2 medium red onions, thinly sliced (about 2 cups) Salt to taste 1/2  cup red wine vinegar   In medium skillet or saute pan, heat oil over medium-high heat until very hot but not quite smoking. Add garlic, rosemary, thyme, bay leaves, and peppercorns. Stir to combine and saute for l minute. Add sliced onions; saute for 2 minutes. Season with salt to taste; stir in vinegar. Bring to a rapid boil and remove from heat at once. Onions should still be slightly crunchy. YIELD: about 2 cups.