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.