Sweet and Sour Onions

Peel the onions and slice them into thin, even rings or leave them whole if small. Set aside while you prepare the blanching water.

Bring a large pot of water to a rolling boil over high heat. Add the onions and blanch them to soften their raw bite and texture.

Drain the blanched onions immediately using a colander and rinse briefly with cool water to stop the cooking process. Set aside to drain thoroughly.

Melt the butter in a wide skillet over medium heat until it begins to foam. Ensure the butter is fully melted and evenly coats the pan before adding the onions.

Add the drained onions to the skillet and stir to coat them evenly with the melted butter. Cook gently, stirring occasionally, until the onions begin to turn translucent and tender.

Pour in the cider vinegar and stir well to combine with the butter and onions. Allow the mixture to simmer, letting the liquid reduce and the flavors meld into a balanced sweet and sour glaze.

Continue cooking over medium-low heat, stirring occasionally, until the onions are fully tender and coated in a glossy, tangy butter sauce. Taste and adjust the balance of vinegar or butter as desired.

Remove from heat and allow the sweet and sour onions to cool slightly before using as a condiment or topping on cold sandwiches. Store any leftovers in an airtight container in the refrigerator.