1 lb. pearl onions, cross cut in root end 1-1/2 cups water 3 tablespoons red wine vinegar 3 tablespoons olive oil 3 tablespoons raisins 2 tablespoons golden brown sugar 2 tablespoons tomato paste 6 garlic cloves, coarsely chopped Salt and freshly ground pepper Cook onions in saucepan of boiling water 1 minute. Drain. Refresh in bowl of ice water. Drain; peel onions. Mix 1-1/2 cups water and remaining ingredients in heavy large saucepan. Add onions. Cover tightly and simmer gently 1 hour. Uncover and simmer until thick glaze forms and onions are very soft, stirring occasionally, about 30 minutes. Adjust seasoning. (Can be prepared 3 days ahead. Cool, cover and refrigerate. Bring to room temperature or rewarm over low heat, stirring until heated through before serving.) veg 12