Saveur

Photo: Paolo Destefanis

SERVES 6 – 8

The wildflower honey adds a wonderful flavor to the onions, but if it's hard to find, any honey will do.

1 3⁄4 lbs. unpeeled small yellow boiling onions
2 tbsp. butter
1 tbsp. extra-virgin olive oil
1⁄3 cup white wine vinegar
1⁄2 cup wildflower honey
Freshly ground black pepper

1. Bring a large pot of salted water to a boil over high heat. Add onions and blanch for 2 minutes to loosen peels. Drain onions and, when cool enough to handle, peel.

2. Heat butter and extra-virgin olive oil in a large skillet over medium heat. Add onions, stir to coat with butter and oil, then slowly add vinegar. Cook until vinegar evaporates by a third, about 5 minutes, then stir in honey.

3. Reduce heat to low and cook, stirring occasionally, until onions are tender and sauce is creamy and caramel-colored, 30–40 minutes. Transfer to a large shallow serving bowl and season with pepper. Serve chilled or at room temperature.

This article was first published in Saveur in Issue #18