Boil the onions in salted water for 3-7 minutes (depending on the size) until they are just crisp tender. Drain and allow to cool. Discard the papery outer skins. Heat a saute pan over medium-high; add the olive oil when hot. Add the onions, shaking the pan until they are well-coated with oil. Sprinkle with vinegar and continue to saute, shaking the pan occasionally, until the onions are golden brown, 6 to 8 minutes. Season with salt and pepper.
Per serving: 133 Calories (kcal); 9g Total Fat; (1g Sat, 5g Mono, 1g Poly); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 452mg Sodium. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates