garlic olive oilor any good quality olive oil, or clarified butter (not regular butter as it will burn)~3-4 tbspest.
black pepperto taste
saltto taste
balsamic vinegaradjust to taste; 18-year-old aged preferred but 4-6 year old works too¼ cups
dark brown sugaradjust based on vinegar acidity; to balance sweetness and sourness1.5-2 tbsp
Steps
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1
Clean and peel the onions. Slice them vertically from pole to pole (top to bottom) rather than crosswise, maintaining the onion's structure. Aim for slices about 2-3 mm thick.
2
Add oil to a covered frying pan and heat to 300–365°F (medium to medium-high heat)—hot enough to color the onions but not so high that you need constant stirring.
3
Add the sliced onions to the hot oil and season with salt and black pepper.
4
Cover the pan and reduce to medium heat. This traps steam and uses the onions' released moisture to speed caramelization. Stir every few minutes for even browning. Keep heat at medium so some moisture escapes and prevents burning. Cook for about 10–15 minutes until the onions show nice browning.
5
Remove the lid and continue cooking on medium-high heat, stirring constantly until the onions reach a deep caramelized brown color. This takes another 5–10 minutes. Watch carefully and stir frequently to prevent burning.
6
Pour approximately 1/4 cup of balsamic vinegar into the caramelized onions. Younger vinegar (4–6 years) will be quite acidic; aged vinegar (18 years) requires less adjustment.
7
Add 1½–2 tablespoons of dark brown sugar to balance the vinegar's acidity. Stir well and taste to ensure the balance of sweet and sour is correct. Add more vinegar or sugar as needed to suit your preference.
8
Cool the onions according to your storage plan. If refrigerating, they can be used with excess liquid. If freezing, spread them on a baking sheet and let cool to room temperature completely for 3–4 hours to allow moisture to escape; this prevents ice crystal formation that would damage texture upon thawing. Once cooled, store in a container for freezing or refrigeration.
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