Instructions: Boil the onions in salted water until they are crisp-tender, 3-7 mins, depending on the size, drain. Remove and discard the papery outer skins.

Do not cut off much of the root end or the onion will fall apart.

Heat a saute pan, large enough to hold all the onions in one layer, over medium-high heat. When hot, add the oil. When oil is rippling, add onions, shaking pan until all are well-coated with oil. Add one tabsp plus one teasp of the vinegar. Continue to saute, shaking pan occasionally, until the onions are golden brown, 6-8 mins.

When they are golden, sprinkle in the remaining two teasp balsamic vinegar; season with the fresh ground pepper to taste. Shake the pan briefly to distribute the vinegar. Taste for seasoning and add a dash more vinegar if desired, but there should be just a hint of it.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.