Instructions: Place a medium stockpot of water over high heat, and bring water to a boil. Meanwhile, prepare an ice-water bath. Add onions to boiling water, and cook for 3 minutes. Transfer to ice-water bath to cool. Peel onions, and transfer them to a large nonstick skillet.

Add 1 1/2 cups water, the butter, honey, and salt to the skillet, and place over medium-high heat. Simmer, stirring occasionally, until water evaporates and onions start to brown, about 30 minutes.

Reduce heat to medium, add vinegar, and stir to combine. Continue to cook, stirring frequently, until onions are dark brown and caramelized, about 15 minutes more. Be sure to watch onions carefully to avoid burning. Serve warm.

This recipe yields 4 servings.

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