1 1/2

pounds cipolline, Italian baby onions or yellow pearl onions

4 1/4

cups water

1

teaspoons salt

1/4

cup white wine vinegar

1/4

cup sugar

1/4

teaspoon salt

1.

Bring 4 cups of water and 1 teaspoon of salt to a boil.

2,

Add the onions and turn heat to medium. Simmer for 5 minutes.

3,

Drain the onions into a colander and let cool until easy to handle.

4,

With a sharp knife remove the small stem at the bottom peel the skin off the onions.

5,

Put the onions back into the pan.

6,

Add ¼ cup of water, vinegar, sugar and salt. Turn on the heat and bring to a boil. Turn heat to low and simmer for approximately 10 minutes until the vinegar mixture has almost evaporated. There should be a light glaze on the onions.