Ingredients
1/2 cup extra-virgin olive oil
2 pounds onions, thinly sliced
1/2 cup water (or low-sodium chicken stock)
1 tablespoon balsamic vinegar
1 teaspoon sugar
Coarse salt
Preparation
In a medium pot, heat oil overmedium heat and cook onions,covered, stirring occasionally untiltranslucent, about 15 minutes.Add water, vinegar, and sugarand cook uncovered, stirring, untilonions are caramelized, about30 minutes more. Season withsalt. Let cool completely.
