3 cups chunky chopped vedallia onions
1 cup balsamic vinegar
1/4 cup pure maple syrup
1/2 tablespoon butter

3 cup s chunky chopped vedallia onions 1 cup balsamic vinegar 1/4 cup pure maple syrup 1/2 tablespoon butter

Carmelize onions in butter until tender & golden brown.
Add salt & pepper to taste.
Add vinegar & cook for 1 hour over low heat or until vinegar thickens.
Add syrup & cook 1 more hour until mixture thickens.
Place in sealable glass jar & tighten lid. Invert jar for 5 minutes.

Once jar is opened, this must be refrigerated but has a chelf life of possibly 1 yr.