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.