Warm Octopus and Sweet Onion Salad with Fresh Basil and Lemon Vinaigrette

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Lemon-Basil Vinaigrette:

3 cups fresh lemon juice

1 shallot, coarsely chopped

2 cloves garlic, chopped

1 tablespoon honey

1 cup olive oil

Salt and freshly ground pepper

4 basil leaves, chiffonade

Sweet Onion Salad:

2 tablespoons olive oil

2 sweet onions, sliced 1/2-inch thick

1/4 cup balsamic vinegar

Salt and freshly ground pepper

Octopus:

2 pounds octopus, cleaned

3 cups water

2 tablespoons aged sherry vinegar

2 cloves garlic, smashed

10 wine corks

1 bay leaf

1 tablespoon black peppercorns

1/4 cup olive oil

Salt and freshly ground pepper