Method:

Peel the onions: If you’re using pearl or small cipollini onions, blanch them briefly in boiling water for about 1 minute, then plunge them into ice water. The skins will slip off easily. For larger onions, simply slice off the ends and peel as you would a regular onion.

Boil the onions: Bring a pot of salted water to a boil. Add the onions and cook them for 4 to 10 minutes, until tender but still al dente (they will cook further in the pan).

Fry the onions: Heat olive oil or butter in a frying pan over medium-high heat. Once hot, add the onions, allowing them to brown slightly (about 4-5 minutes).

Prepare the vinegar and honey mixture: While the onions cook, mix the vinegar and honey in a bowl until the honey dissolves. Add this mixture to the pan with the onions. Be prepared for some sizzling! Stir the onions to coat them in the syrupy mixture.

Reduce to a syrup: Allow the vinegar-honey mixture to reduce, thickening into a syrup-like consistency. Stir occasionally to coat the onions evenly. Taste and add salt as needed.

Serve: These onions are delicious both hot or at room temperature. You can even sprinkle a bit of fancy salt like fleur de sel for an extra touch of flavor.

Variations and Tips:

Oil and fat options: You can switch up the olive oil with walnut oil or duck fat for a richer flavor.

Sweetener substitutions: If honey isn’t your preference, you can use brown sugar, agave nectar, or maple syrup.

Dietary needs: For a vegan version, simply use olive oil and maple syrup instead of butter and honey.

Flavor variations: Add a few sprigs of rosemary or a pinch of chili flakes for a bit of herbaceous or spicy kick.