Prep the onions – Peel the onions and trim the ends. If they’re huge, cut them in half or quarters so they cook evenly.

Boil the water – In a medium pot, bring 4 cups of water to a rolling boil. Add salt and sugar.

Add the onions – Gently drop the onions into the boiling water. Reduce heat to a simmer.

Cook until tender – Let the onions simmer for 15–20 minutes, or until you can pierce them easily with a fork. Keep an eye on them; nobody likes mushy onions (well… maybe some people do).

Drain and dress – Drain the water, then toss the onions with butter or olive oil. Add herbs and black pepper for extra flavor.

Serve immediately – Hot is best, but leftovers are surprisingly good cold too.