Cut 2 large sweet onions into thin slices, place in medium sauté pan and add 6 large finely minced garlic cloves, 1 tablespoon grated fresh ginger, 1/2 cup balsamic vinegar and one-quarter cup plus 3 tablespoons dark brown sugar. Cook on medium heat 10 minutes, stirring often. Turn heat to high, boil until onions absorb the liquid, about 10 minutes. Cool. Store in refrigerator.
Makes 3 cups.
©Oso Sweet Onions