A nice sweet/tart condiment for a charcuterie board or simply cheese and crackers. Also can be served warm with lamb, goose or duck dishes or as a component to a sandwich. Yum!
Julienne the onions, place in a bowl and set aside.
Assemble and prepare the remaining ingredients. Chop the leaves only for the sage and thyme.
Place all ingredients in a pot large enough to hold them. Bring the ingredients just to a boil, reduce the heat and cook until the liquids have started to thicken, the onions well cooked and the flavor loses the raw vinegar tartness.
Remove from heat, allow to cool and store in a resealable jar in the refrigerator.
There are 1001 tricks to prevent your eyes from watering when you cut onions. The only sure, certain, and fool proof way I've discovered to not cry when cutting onions is have someone else do the cutting. You will not cry.
Kidding aside, there is no way I've seen which prevents what is a basic function of the onion. So, if that is more onion than you wish to cut, make half a recipe.
Most red onions will be in the 8-10 oz range, so it's not as many as it might sound.