Instructions: Boil the onions for 15-20 seconds to loosen the skin. Drain; run under cold water. Cut a small piece from both ends of each onion.

Peel. Cut an "X" in the root end of the onions to keep them from separating.

Put the onions in a small pan with 1 tablespoon butter, 1 cup water and the sugar. Bring to a boil, then simmer, uncovered, for about 15 minutes, or until the liquid evaporates and the onion are tender.

Stir in the vinegar, green onions and remaining 1 tablespoon butter.

Serve at room temperature.

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