Ingredients

• 1 1/2 cups dry white wine
• 1 1/2 cups distilled white vinegar
• 1 cup balsamic vinegar
• 1 cup sugar
• 5 tablespoons olive oil
• 1 large garlic clove, peeled, crushed
• 10 whole cloves
• 2 bay leaves
• 1 1/2 cups fresh whole basil leaves
• 1 1/2 teaspoons whole black peppercorns
• 2 pounds small cipolline onions or small boiling onions, blanched, peeled

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Instructions

1. Place all ingredients except onions in heavy large pot. Bring to boil over high heat. Add onions; reduce heat to medium and simmer until crisp-tender, about 10 minutes. Using slotted spoon, transfer onions to jar with lid. Increase heat to high and boil until liquid is reduced to 1 3/4 cups, about 20 minutes. Pour liquid over onions and cool.
2. Cover onion mixture and refrigerate until flavors blend, at least 1 week and up to 1 month.