Sweet-And-Sour Glazed Onions

Bring water to boil in large saucepan. Add onions and boil 1 minute. Remove from heat, drain in colander and rinse with cold water. Trim off stem and root ends, then slip off skins.

Combine vinegar, oil, sugar, salt and pepper in large non-aluminum skillet. Add onions, cover and cook over medium-low heat about 25 minutes, or until onions are tender. If much liquid remains in skillet, remove lid, increase heat and the boil until syrupy. Remove from heat, transfer to bowl and cool. Cover and refrigerate 1 or 2 days to mellow flavors. Reheat before serving. Spear with toothpicks and serve hot from chafing dish.