4 onions, cut into 1/4 inch thick half rounds
1/2 cup water
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons olive oil
In a large saute pan with a lid, heat the oil. Add the onions, cover and cook on low, stirring occasionally, until translucent but not browned. Sprinkle with sugar, cover and continue to cook, stirring occasionally, for about 30 minutes or onions are golden and soft. Add half of the water, sprinkle with salt, cover and continue to cook on low, stirring occasionally for another 20 minutes or until the onions are a rich, dark brown. Add the remaining water and the vinegar, cook 10=15 additional minutes, uncovered, or until the water and vinegar has been absorbed. Serve as is, or store in a air tight jar and refrigerate up to 1 week.
It has suddenly gotten freakishly damp and chilly here in Baltimore. Not quite cold enough for major baking, but cool enough that you don’t mind spending some time over the stove. It’s a little time consuming-don’t be tempted to skip any steps or hurry it along-but you are left with a great sandwich spread, soft cheese topper or even the filling for a simple tart.