Bring a saucepan of water to a boil, add the onions, and boil for 3 minutes.

Rinse onions under cold running water.

Trim the root on each onion.

Grasp the root end and gently squeeze toward the stem until the onion slips out of its skin.

When the onions are peeled, put the honey in a small saucepan and cook for about 1 minute over low heat, until it liquefies.

Stir in the vinegar.

Cook, stirring until well mixed, about 1 minute more.

Remove from the heat and stir in the onions.

Cool to room temperature, then chill in the refrigerator for 2 to 3 hours.