Sweet and Sour Cipolline Onions

1 pound of cipolline onions (pearl onions may be substituted)
1 1/2 tablespoons of extra-virgin olive oil
3 tablespoons of white wine vinegar
1/4 cup of sugar
1/4 cup of water
Dried oregano to taste
Salt to taste
Freshly ground black pepper to taste

Blanch the onions in boiling water for 3 minutes. Drain them in a colander and rinse under cold running water.

Transfer the onions to a cutting board, cut off the root ends, and peel.

In a large nonreactive skillet, heat the oil over medium heat. Add the peeled onions and cook, stirring, until lightly browned, 3 to 5 minutes.

Slowly pour in 2 tablespoons of the vinegar and stir quickly to coat the onions before it evaporates. Add the remaining vinegar, remove the skillet from the heat, and stir quickly to coat the onions.

Sprinkle the onions with the sugar, stirring to coat. Add the water, stirring to combine.

Return the skillet to the heat and increase the heat to medium-high. When the mixture reaches a simmer, reduce the heat to low. Cook, uncovered, stirring occasionally, until the onions are tender but still crunchy, perhaps 20 minutes, depending on the size of the onions.

The sauce should become thickened and honey-colored.

Pour the onions and sauce into a serving bowl and season to taste with the oregano, the salt, and the pepper.

Serve warm or at room temperature.