This is a good condiment to have around, for carnivorous or vegetarian meals. It’s a terrific burger topper. You could cut down some on the sugar, if you like. Onions have a natural sweetness that comes out when they are cooking slowly. Using balsamic vinegar will add some sweetness, too.

1 T olive or other oil
2 large sweet onions
2-1/2 T sugar, or to taste
1 large clove garlic, minced
1 T chopped, fresh herb
4 T white wine vinegar, or other vinegar, plus extra for drizzling
salt and ground black pepper, to taste

1. Heat the  oil in a large skillet over medium heat (non-stick will not produce the caramelization of the onions). Add onions and stir to coat with the oil. Add the sugar and stir to combine. Cover and cook, stirring occasionally, until onions are soft and most of the liquid produced by the onions has evaporated. This can take anywhere from 10 to 20 minutes. Uncover and cook another 15 to 20 minutes, stirring more frequently, until the onions turn a deep golden, almost brown, color. If the onions are starting to blacken, reduce the heat some and add water, by the tablespoonfuls.

2. Add the garlic and herb. Cook, stirring, for a minute, until aromatic. Add the vinegar and cook until most of the liquid has evaporated, a few minutes or so. Season with salt and pepper. Taste, adding a splash more vinegar if you think it needs it.