• 2-3 T. olive oil
  • 1/4 C. (60 ml) Balsamic vinegar
  • 1 tsp. brown sugar
  • 4 medium onions, thinly sliced



  1. In a large saute pan, heat the olive oil. Add the vinegar, sugar and onions. Cook very slowly for 45 minutes to an hour, adding a few tablespoons of water once or twice if they look too dry. Shake generously with salt. Serve warm or at room temperature.


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