Directions

1. In a saucepan of boiling water blanch onions for 3 minutes then drain. Cool onions and peel.

2. In a large heavy skillet, heat oil over moderately high heat until hot but not smoking. Sauté onions until lightly browned, about 5 minutes. Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes. Transfer onions with a slotted spoon to a platter, reserving liquid.

3. Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid, chilled separately, covered.

4. Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter. Simmer reserved liquid until thickened and syrupy and reduced to about ½ cup.

5. Spoon sauce over onions and serve warm at room temperature.