2 10-ounce bags white, red, and gold pearl onions, trimmed and peeled
1/2 cup dry white wine
2 tablespoons extra virgin olive oil
1 cup water
Salt and pepper, to taste
1 tablespoon butter
1/4 cup balsamic vinegar
In large skillet over medium-high heat, bring to boil onions, wine, olive oil, water, and salt and pepper to taste. Reduce to simmer and cook until onions are tender and most liquid has evaporated.
Add vinegar and butter, then cook until sauce thickens and onions are well glazed. Adjust seasoning.