A delicious and slightly sweet treat, these onions can be made on a slow day and refrigerated for a week before you use them. They cook for awhile on the stove, but are low maintenance and easy to make. Use them as a condiment to a roast, on top of scrambled eggs, or over toast.

Makes one cup.

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Ingredients

• 1 T. canola oil
• 4 c. vertically sliced onion (2-3 onions)
• 1 T. balsamic vinegar
• 1/2 tsp. salt
• 2 T. lemon juice
• 1 T. sweetener (agave nectar, sugar, honey)
• 1 tsp. lemon zest

• Prep Time: 10 minutes
• Cook Time: 45 minutes

• Total Time: 55 minutes

Preparation

Heat the oil in a frying pan, add the onions and sauté for a few minutes, then cover the pan, turn down the heat and cook for about 20 minutes, stirring several times.

Remove lid, add balsamic vinegar and salt and cook until the onions are done to your liking.

Add the lemon juice and sweetener and cook for 2-3 more minutes.

Remove from heat and stir in lemon zest.

Serve warm or cold. Can be refrigerated for one week.