Sherry Vinegar Glazed Onions

Onions are a wonderful addition to the array of Thanksgiving sides, if only because they are lighter than the stuffing and potatoes.  It has been several years since we have included them, but this recipe from the New York Times this year cuaght my interest, and they were absolutely delicious.

• 2 tablespoons neutral oil, like canola or grapeseed
• 1 pound small peeled onions, about 1 inch in diameter, red or white or a combination (frozen onions are fine)
• ½ cup sherry vinegar or apple cider vinegar
• Salt and ground black pepper to taste
• Honey or maple syrup to taste
• Finely minced parsley, for serving (optional)

1. In a wide skillet with a lid, heat oil over medium heat until bubbling. Add onions and sauté over medium-low heat for about 10 minutes, gently rolling the onions about so they will brown as evenly as possible.
2. Pour in vinegar and 1/4 cup water. Season with salt and a few grinds of pepper. Cover and simmer very gently until onions are perfectly tender but retain their shape. Start testing with a thin sharp knife after 15 minutes; depending on size, the onions may cook in 15 to 25 minutes. (Frozen onions will cook faster.) Taste one to make sure it is completely tender all the way through; do not undercook.
3. Using a slotted spoon, transfer onions to a serving bowl. (Onions may be prepared up to this point 2 days ahead. Reserve onions and cooking liquid separately. Reheat onions in reserved liquid, adding water as needed, then transfer them to a bowl.)
4. Raise heat and boil liquid to reduce it to a thick glaze. Taste and add salt, pepper and sweetener to taste. Stir in parsley and serve hot or warm.