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Peel the plantains (see how-to) and cut into quarters.
Place the plantains in a pot and add enough water to cover the plantains plus some more. Add 1½ teaspoon of salt to the water. Boil the plantains until they are very tender (about 15 minutes).
Remove the plantains from the water and mash them with a fork right away until they are very smooth and there are few to no lumps. Mix in butter, and progressively add a cup of water at room temperature and keep mashing and mixing until it turns into a very smooth puree. Season with salt to taste if you think it necessary.
Heat a tablespoon of olive oil in a skillet over low heat. Add onions and cook and stir until they are heated. Pour in vinegar and season with salt to taste, once it's all heated, remove from the heat. The onions should still have some crunch to it, but you may cook it more if that's what you prefer.
Garnish mangu with the onions and serve.