3 Tbsp. olive oil
Dump unpeeled onions in boiling water for 30 seconds. Remove and shock in cold water to stop cooking. Slice off root ends of onions, and the skins should slip right off.
In a heavy skillet heat the olive oil and in this saute the whole onions until they begin to brown. Add the remaining ingredients, cover and simmer over a low flame until the onions are quite soft and the sauce has attained the consistency of thick syrup. Serve hot.
Great as a side dish with Wine Braised Short Ribs