Yield: 6 servings
|¼ cup||Olive oil|
|4||Large (2 lb) onions, thinly sliced|
|½ teaspoon||Salt (opt.)|
|2 tablespoons||Balsamic vinegar|
1. In large, nonstick skillet, heat oil over high heat. Stir in onions and salt, if desired; cover and cook 5 minutes or until onions have softened slightly.
2. Uncover and saute onions, stirring frequently, until tender and very well browned-about 20 to 25 minutes. Remove from heat and stir in vinegar. Serve hot or cold.
Country Living/Nov/90 Scanned & fixed by DP & GG