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3 large Spanish onions

2 heads garlic, roasted

2 tablespoons sugar

2 tablespoons brown sugar

4 tablespoons balsamic vinegar

Squeeze roasted garlic cloves unto a small plate. Set aside. Cut onions in half lengthwise; peel. Cut off ends; cut

lengthwise into 1/4-inch thick pieces. Coat a 13 inch skillet with cooking spray, and set over medium heat. Add onions,

and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes.

Add sugars; recover. Cook, stirring occasionally, until onions are golden, 20 - 30 minutes. Add 1/4 cup water and stir.

Cover and cook until dark brown, 20 -30 minutes. Add balsamic vinegar, roasted garlic cloves, and another 1/4 cup

water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store in an airtight

container in the refrigerator for up to 1 week.

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