Sauté the sliced onions in the Sorrento Lemon oil until slightly transparent. Cover with Balsamic Vinegar and reduce until the onions caramelize.You can use almost any sweet Olive Tap Balsamic Vinegar for this recipe. For example, try Fig Balsamic Vinegar in the fall and Strawberry Balsamic Vinegar in the spring. Aceto Balsamico di Modena, 3 or 4 Leaf Quality are good year-round!This is a great topping for sandwiches, hot dogs, or hamburgers. To impress your guests with a great hors d'oeuvre, spread the caramelized onions on a pastry and slice.Recipe courtesy of Jill Genzler
