Onion marmalade

Works really good with cheese and crackers.  Tasty on a steak sandwich as well.

Ingredients
3 medium onions (brown or red)
oil
½ c (100 g) brown sugar
¼ c (62.5 ml) brown vinegar
½ t (2.5 ml) salt
¼-½ c (62.5-125 ml) cream of balsamic vinegar (Note 1)

Method
Cut the onions in rings and sauté in a bit of oil.  When the onions start to get translucent and soft, add the rest of the ingredients. The amount of balsamic vinegar determines how saucy the onions will be, use less for a less saucy marmalade, and more for a more saucy marmalade. Reduce the heat and let it simmer until all the onions are a dark colour and soft.  Let it cool a bit, and then store in a glass container in the fridge.  Can last for 3 weeks in the fridge.

Recipe makes ± 1½ c.

Recipe notes
Note 1:  Normal balsamic vinegar can also work, but the sauce will be thinner and will need to simmer for longer.