Created by Tisme on January 4, 2017
Step 1: Heat the oil and butter in a large frypan over a low heat. When butter is melted and oil hot ~ Add the onions and a pinch of salt and cook very slowly for 15-20 minutes, stirring often to prevent them from catching. Don't be tempted to turn the heat up, as the onions may burn.
Step 2: When onions are softened and tinged golden, add sugar and balsamic - this will start a caramelising process. (If it gets too thick I add just a tablespoon or so of water - or wine)
Step 3: Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.
Step 4: When golden and sticky (or too your liking) serve immediately or cool, and tightly cover - and place in the fridge until needed to use.