INGREDIENTS
- 2 tablespoons Garlic Olive Oil or Clarified Butter
- 2-3 large Onions, thinly sliced
- ¼ cup Traditional 18 year old Balsamic Vinegar
- 2 tablespoons Brown Sugar*
- Salt and Pepper to taste
DIRECTIONS
- Peel the onions and slice them thinly, pole to pole, to ensure even cooking. Aim for slices about 2-3 mm thick.
- In a large enough fry pan over medium heat, heat the olive oil. Once hot (365°F / 185°C), add the onions ensuring they are spread out evenly and sauté for a couple minutes.
- Cover and cook stirring well every 2 to 3 minutes to ensure even cooking and caramelization. This should take about 10 minutes, or until they are a nice dark golden brown.
- Add the vinegar and sugar* (if needed) to achieve the perfect balance between sweet and savory.
- *If you are using aged (sweet) Balsamic Vinegar, skip the sugar.
Need quicker; less entertaining instructions? This one is 90 seconds.