Boil the onions for 1 minute then drain and remove the skins. Shallots needn't be parboiled. If shallots show natural divisions, pry them apart, then peel.
Heat the butter in a heavy medium skillet. Add the onions and cook over medium heat, shaking the pan every few minutes, until they've nicely browned, about 15 minutes. Add 2 cups water and the remaining ingredients except the vinegar, salt, and pepper. Cover and simer until the onions are tender--25 minutes or more, depending on the size. Uncover, raise the heat, add the vinegar, and cook until the liquid has evaporated leaving behind a thick glaze. Season with salt and pepper.
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 23 (62%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 6.8mg||2 %|
|Sodium 45mg||2 %|
|Potassium 19.3mg||1 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.6g|
|Protein 0.1g||0 %|
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Calories per serving: 37
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