• 4 spanish yellow onions, sliced
  • 1 Tbs. STONEHOUSE HOUSE BLEND OLIVE OIL
  • 1 cup STONEHOUSE DARK BALSAMIC VINEGAR
  • Salt

1. Procedure Heat skillet on low heat and add STONEHOUSE HOUSE BLEND OLIVE OIL
2. Layer bottom of pan with even layer of onions
3. Sprinkle with salt
4. Repeat step 2 & 3
5. Repeat again until all onions are used
6. Cook on low heat until the onions start to caramelize
7. When onions start to caramelize, stir regularly or else onions will stick to bottom of pan
8. When the onions are light brown and most of the water has evaporated, add STONEHOUSE DARK BALSAMIC VINEGAR
9. Cook onions until vinegar is somewhat reduced
10. Remove from heat and use as you’d like. You can also store in fridge for up to 2 weeks.