2 lb. pear onions (peeled) or
2 (16 oz.) pkg. frozen pearl onions, thawed & drained
1/4 c. butter
1/4 c. packed brown sugar
1/4 c. red wine vinegar
Salt to taste

Make sure onions are thoroughly drained and dry. Melt butter in a large skillet. When butter foams, add drained onions. Saute over medium heat, 5-8 minutes or until onions begin to color. Add brown sugar and stir to coat onions. Add vinegar and salt. Cook 2-3 minutes longer. Sauce should be thick and coat onions. Serve hot. Makes 8-10 servings.