Smash <quantity>1<unit>clove</unit></quantity> of garlic and peel

Cut <quantity>1</quantity> orange in half

Cut <quantity>1</quantity> lime in half

Cut both ends off of <quantity>1</quantity> onion. Cut in half and peel

Thinly slice the onion

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a pan over medium heat

Add the garlic to the pan

Add the onions and toss. Cover the pan until the cover is completely steamed

Add <quantity>2<unit>tsp</unit></quantity> of vinegar and <quantity>½<unit>tbsp</unit></quantity> of white wine. Cover the pan for 5m until the onions are tender

Add salt to taste

Squeeze the juice from <quantity>1</quantity> orange

Squeeze the juice from <quantity>1</quantity> lime

Cook, while stirring, until most of the liquid is reduced and the onions are almost transparent

Remove the onions from the pan

The escabeche is ready!