Preparation:
Peel the onions. Cook them in boiling water for 3 minutes, then drain and set aside.
Melt the butter in a large saucepan and add the onions. Stir in the sugar and allow it to dissolve. Add the vinegar and stir well. Cover and simmer gently over low heat for about 1 hour. If the sauce becomes too thick, add some hot water, as needed. Pearl onions prepared in this manner can be served with braised meats or venison |
