Ingredients

5 tablespoons oil

2 pounds tiny white onions peeled*

6 tablespoons firmly packed dark brown sugar

1/2 cup white wine vinegar

1/2 cup dry white wine

1 cinnamon stick

Preparation

  1. Heat oil in medium saucepan over medium-high heat. Add onions and cook, stirring frequently, until they begin to take on color. Add remaining ingredients and blend well.

  2. Reduce heat to medium, cover and cook, shaking pan occasionally, until onions are tender, about 15 minutes.

  3. Remove lid, increase heat and reduce liquid to glaze, shaking pan constantly.

Ahead: Can be prepared 3 days ahead. Cover and store in refrigerator.

*To peel onions easily, drop into 3 quarts boiling water and boil 1 minute. Drain in colander. Run under cold water until onions are cool enough to handle, drain again. Cut off root and stem ends. Make shallow slit down one side and slip off skin.