4 medium onions, sliced
2 tsp. Olive oil
2 tsp. Sugar
1/4 c. water
¼ tsp. Salt
2 tsp. Balsamic vinegar

Cook onion and sugar in a large non-stick skillet over low heat, stirring often, 20 to 25 minutes or until onion is caramel colored.  Stir in water vinegar and salt.  Set aside and keep warm.