1: Bring a pot of water to a rolling boil, then blanch the onions for one minute. Remove from the water and let cool. To remove the skins, trim the root ends & squeeze from the stem end to pop them out. Some may be reluctant – in that case, trim the stem end as well. Arrange in foil pan as a single layer and let dry thoroughly.

2: Set up your grill for indirect smoke, low heat, using alder or oak wood chips. Smoke the cocktail onions for approximately ten minutes, stirring a few times to ensure all surfaces get an even exposure to the smoke and a bit of caramelization. When finished, set aside while you prepare the brine.

3: In a saucepan, combine the sherry vinegar, apple cider vinegar, water, kosher salt, white sugar, whole mustard seed, celery seed, whole peppercorns, red pepper flakes, and fresh rosemary. 

4: Bring to a boil over medium heat, stirring occasionally until the sugar and salt dissolve. Discard the rosemary sprig and remove from heat.

5: Pack the smoked onions into an 8 oz airtight jar. Pour the hot brine and spices over the onions to cover. Let cool, then affix the lid and refrigerate. Will keep approximately three months.