Caramelized Onions Plus

• 2 lbs yellow onions, sliced very thin
• 2 tablespoons butter (So, I like butter)
• 23 cup low cost supermarket-type balsamic vinegar
• 13 cup white vinegar
• 34 teaspoon powdered ginger
• 12 teaspoon beef bouillon granules (OPTIONAL)
• 5 tablespoons brown sugar (Dark if you have it)
• 1 good grind black pepper
• 1 pinch salt, to taste
• 13 cup water

1. Put the Butter and all the Onions in a deep sided skillet or heavy pot over a low flame.
2. Use a heat diffuser if you have one even heat is the name of the game.
3. Turn the Onions in the pot every 15 min or so until they caramelize to a med gold, this took a couple 3 hours of low and slow.
4. I use my meat tongs.
5. Mix the Ginger and OPTIONAL Bullion with the Vinegars.
6. Add to the pot, watch out for the fumes.
7. Let it bubble slowly until thickened.
8. Add the Brown sugar and water.
9. Bubble Bubble, Toil (stir often) and it's worth the trouble.
10. Jar and refrigerate.

yellow onions, butter, vinegar, white vinegar, powdered ginger, beef bouillon granules, brown sugar, black pepper, salt, water

Taken from www.food.com/recipe/caramelized-onions-plus-54605 (may not work)