In a large skillet cook pearl onions in hot oilover medium-low heat for 5 minutes, stirring occasionally. Add onion strips, vinegar, brown sugar, salt, and pepper. Cook and stir for 5 minutes more or until mixture thickens and pearl onions are crisp-tender. If desired, spoon onto Brie. Makes 2-1/2 cups.

*Test Kitchen Tip: To peel onions easily, cook in boiling water for 30 seconds. Remove with slotted spoon and place in a bowl of ice water. Drain. Cut a thin slice off of the blossom end and squeeze from the root end to remove peel. Trim root end. (Should have about 2 cups peeled.) If using onions on burgers, halve each onion lengthwise. For more tender pearl onions, cook 10 minutes before adding the red onions.