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.