Balsamic Onion Sauce

• 1/2 cup balsamic vinegar
• 2 tablespoons canola oil
• 2 large Spanish onions, halved and thinly sliced
• Salt and freshly ground black pepper
• 1 teaspoon ancho chile powder
• 1/2 teaspoon ground cinnamon
• 1/4 cup ketchup
• 1 teaspoon hot sauce

1. Put the vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat.
2. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes.
3. Stir in the chile powder and cinnamon and cook for 1 minute.
4. Add the ketchup, 1/2 cup water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper and bring to a simmer.
5. Simmer, stirring occasionally, until thickened, about 10 minutes.
6. Transfer to a bowl and cool to room temperature before serving.

balsamic vinegar, canola oil, spanish onions, salt, chile powder, ground cinnamon, ketchup, hot sauce

Taken from www.foodnetwork.com/recipes/bobby-flay/balsamic-onion-sauce.html (may not work)