Sweet-and-Sour Onion Topping

1. 1

   Blanch onions in boiling water 3 minutes, then drain in a colander and rinse under cold water.

2. 2

   Peel onions.

3. 3

   Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onions, shaking skillet frequently, until browned, about 4 minutes.

4. 4

   Add remaining ingredients, stirring until sugar is dissolved, then simmer, uncovered, stirring occasionally, until onions are tender when pierced with a fork and most of liquid is evaporated, 40 to 45 minutes.

5. 5

   Cool onions completely and discard rosemary sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.