Serves 9 to 6.

4 med. red onions
4 tbsp. butter
2 to 3 tbsp. sherry vinegar, balsamic vinegar or red wine vinegar
Salt
Pepper
Several bunches of thyme leaves, roughly chopped

Halve the onions and cut them crosswise into slices about 3/8 inch thick. Melt the butter in a skillet. When it foams add the onions, and saute briskly over high heat, flipping or stirring them frequently. After 4 to 5 minutes they will be lightly browned, sweet and still a little crunchy. If you prefer them softer continue to cook until they are sufficiently done for you, then add the vinegar. Stir quickly as the vinegar cooks off, and season to taste with salt, a generous grinding of pepper, and the thyme leaves.