1cupberry infused vinegar made with chokecherriessee recipe above
Boiling salted waterfor blanching the onions
Kosher saltto taste
With a sharp pairing knife, remove the the root and top on each onion. Blanch the onions in boiling salted water for 10 seconds, then remove and shock in an ice bath, this will make the skins easier to peel off.
Put the peeled onions in a 10 inch saute pan and add the vinegar and sugar. Cook slowly until the onions are glazed, syrupy, and soft throughout, then serve immediately.
These are great served warm on top of a pork chop, or served cold alongside some soft goat cheese and crackers. If serving with meat, you could of course, add a little reduced stock in the beginning, or some cold unsalted butter at the end to make an easy sweet and sour sauce.