Cranberry-Glazed Sweet & Sour Onions

30 small white boiling onions
1 Tbsp. butter
1 Tbsp. vegetable oil
1/2 tsp. salt
1-1/2 c. cranberry juice 
1 (16 oz.) jellied cranberry sauce
few drops of lemon juice

Bring a medium saucepan of water to a rolling boil. Add unpeeled onions and blanch for one minute. This will make peeling much easier. Slip off the onion skins. In a skillet large enough to hold the onions in one layer, heat the butter and oil together. Add the onions and sauté over medium heat, shaking the pan frequently until onions begin to get flecked with brown, about 5 minutes. Add cranberry juice, cover skillet and cook over medium heat until onions are barely tender, another 10 minutes or so, depending on size of onions. Uncover and add cranberry sauce, breaking it up, it will melt rapidly. Continue cooking uncovered, shaking pan frequently until onions are glazed and liquid is thick and syrupy. With a slotted spoon, remove onions to a serving bowl. Pour on syrup left in pan. Serve hot. Serves 6.

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