Sweet and Sour Onions

• 3 tablespoons extra virgin olive oil or butter
• 1 pound small white boiling onions or shallots, peeled
• 1/2 cup white wine, preferably not too dry
• 1 bay leaf
• 3 tablespoons good-quality red or white wine vinegar
• 2 teaspoons sugar
• Salt and black pepper to taste
• Pine nuts, toasted briefly in a dry skillet for garnish, optional
• Chopped fresh parsley leaves for garnish, optional

1. Put the oil in a skillet that is large enough to hold the onions in one layer and has a lid and place over medium-high heat.
2. A minute later, add the onions and cook, shaking the pan occasionally, until they brown lightly, about 5 minutes.
3. Add the wine and let it bubble away for a minute.
4. Add 1 cup water and the bay leaf and cook the onions until soft, about 15 minutes.
5. Add the vinegar, sugar, salt, and pepper and cover.
6. Adjust the heat so the mixture simmers and cook for at least 20 minutes longer, adding a little more water if the mixture threatens to dry out.
7. When the onions are browned all over and very soft, garnish if you like and serve hot or at room temperature, with the juices.

extra virgin olive oil, white boiling onions, white wine, bay leaf, white wine vinegar, sugar, salt, nuts, parsley

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-onions-386168 (may not work)