In a saucepan of boiling water blanch one third of onions 3 minutes and
drain. Blanch remaining onions in batches in same manner. Cool onions and
peel.

In a large heavy skillet heat oil over moderately high heat until hot but
not smoking and saute 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. Glazed onions may be prepared up to this point 2
days ahead and onions and reserved liquid chilled separately, covered.
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 1/2 cup.

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

Yield: 8 servings