4large(500grams)onionswhite, yellow, or red (just over 1 pound)
1tablespoonextra virgin olive oil
1tablespoonsugar
1teaspoonsalt
1cup(240grams)water
1tablespoonvinegarapple cider or balsamic vinegar
Cut 4 large onions in half, peel them, and cut them into ⅕ inch or ½ cm slices.
Heat 1 tablespoon extra virgin olive oil in a large skillet. Add the chopped onions, 1 tablespoon sugar, and 1 teaspoon salt and cook on medium-high heat for 5 minutes.Stir often.
Add 1 cup water and simmer on medium-low heat for 30 to 40 minutes or until the onions are soft and shiny and the water has evaporated.Stir occasionally.
Turn the heat to medium-high and add 1 tablespoon vinegar.Stir for 3 final minutes, scraping all the brown bits from the pan.