The recipe we started with called for red wine and red wine vinegar, but without a cheap red in the house we opted for white wine and white wine vinegar. And it worked fine! We also started with fresh onions instead of frozen ones, which added the hassle of scalding and peeling them. Other than that, we followed the recipe: sautéed the onions in olive oil with thyme until they softened; poured the residual oil out and put the mixture of wine, vinegar, sugar, and salt in; let the liquid reduce to a glaze, occasionally tossing the onions to coat them.- olive oil
- 20-30 pearl onions
- 2-3 thyme sprigs, chopped
- 1/3 cup red/white wine vinegar
- 1/2 cup dry red/white wine
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt