Caramelized Onions

2 tablespoons extra virgin olive oil
1 large red, yellow or white onion (3/4 pound) peeled, trimmed, and cut into 3/4 inch dice
2 tablespoons balsamic vinegar (substitute red wine vinegar, see recipe below)
Kosher salt and freshly ground black pepper

1. In a 10-inch skillet, heat the oil. Add the onion and cook over medium heat, stirring frequently, until light browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper to taste. The onions should be sautéed until lightly browned, about 15 minutes only. 2. Cool the onion and transfer to a covered container. Refrigerate and use as needed.


balsamic vinegar substitute: a mixture of 1 teaspoon red wine vinegar and 1tbsp extra-virgin olive oil, which will soften the vinegar, taking the edge off its acidity.(my thought is to add 1-2 tsp of brown sugar as well).