2 pounds small white boiling onions, blanched, cooled and peeled
3 tablespoons butter or vegetable oil
2 tablespoons good-quality wine vinegar
1 1/2 teaspoons sugar
Salt and freshly ground black pepper.
Cut a cross into root end of onions, and set aside. In a saute pan that will hold onions snugly in one layer, place onions, butter and enough water to come no more than 1 inch up sides of pan. Place pan over medium heat for about 20 minutes, turning onions occasionally. Add a little water if pan begins to run dry. Add vinegar, sugar and salt and pepper to taste. Turn onions again, and reduce heat to low. Continue to cook for 1 hour or more, turning onions occasionally, and adding a tablespoon or two of water whenever
necessary. Onions are done when they are a rich, dark, golden brown all over, and are easily pierced when prodded with a fork. Serve hot, with pan juices.