4 spanish yellow onions, sliced
1 Tbl Extra Virgin Olive Oil
1 cup 18 year aged Balsamic Vinegar
sea salt
fresh ground pepper


Heat skillet on low heat, add olive oil, layer bottom of skillet evenly with onions. Sprinkle with salt, repeat layering with onion and salt until all onions are used.

Cook on low heat until onions start to caramelize, stir regularly or onions will stick to bottom of pan. When onions are light brown and most of the water has evaporated, add balsamic vinegar. Cook onions until vinegar is somewhat reduced.

Remove from heat and use as you'd like. You can also store in fridge for up to 2 weeks.