The wildflower honey adds a wonderful flavor to the onions, but if it's hard to find, any honey will do.
- 1 3⁄4 lb. 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
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.
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.
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.
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