Ingredients

The following ingredients have 4 Servings
  • 4 cups sweet onion (such as Vidalia or Walla Walla Sweets, divided use)
  • 2 cups yellow onion
  • 2 tablespoons olive oil
  • 1 cup sliced leek (white and light green parts only)
  • kosher salt
  • ½ cup balsamic vinegar
  • 1 tablespoon brown sugar (dark or light)
  • 1 teaspoon dried thyme
  • fresh black pepper

Instruction

  • Thinly slice all onions, reserving 2 cups of the sweet onions.
  • Heat a large skillet over low heat. Add olive oil, leeks, and onions, except for the 2 cups reserved sweet onions. Sprinkle with a large pinch of salt. Cook slowly over low heat, stirring often, so that onions caramelize, about 30 minutes. If the onions start to burn, add a little water to the pan to slow the cooking.
  • Once the onions are nicely caramelized, deglaze pan with balsamic vinegar, scraping up any browned bits from the bottom of the pan.
  • Add reserved 2 cups of sweet onions, brown sugar, and thyme. Cover the pan, and cook over low heat about 10 minutes, or until vinegar is absorbed/cooked off. Turn off heat and season to taste with salt and pepper.
  • Pack in a jar with a tight-fitting lid, and store in fridge for up to two weeks.