Categories: Appetizers, Italian, Sauces 
      Yield: 4 servings 
  
     16 sm White onions                        2 tb Dry white wine 
      2 tb Olive oil                           1 tb Honey 
      1 tb Margarine                           1 ds Coriander 
      1 md Onion, finely chopped                    Water 
      1 ea Garlic clove, monced                     White wine vinegar 
  
  Arrange peeled onions in one layer in a fairly large pot where they fit 
  snugly.  Add oil, margarine, chopped onion & garlic.  Pour wine over & 
  blanch the onions.  Add honey & coriander.  Barely cover with a mixture of 
  water & vinegar (half & half).  Cover tightly & simmer till the liquid is 
  considerably reduced & onions are cooked. 
   
  Vera Gewanter, "A Passion for Vegetables"