INGREDIENTS
1 kg of red onions;
45 ml (3 tablespoons) of olive oil;
60 ml (¼ cup) balsamic vinegar;
50 g (3 tablespoons) of brown sugar;
Salt and pepper to taste.

PREPARATION

1. Cut each onion in half lengthwise and remove the first outer layer.
2. Cut the onions into half rings and transfer to a bowl.
3. In a heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onions and lower the heat as much as possible.
4. Cook the onions, covered, for about 20 minutes, taking care to stir them often to prevent them from burning.
5. Season the onions with salt, sugar and pepper. Mix, cover and cook for another 20 minutes.
6. Pour the balsamic vinegar into a pot of onions and cook for 20 minutes, stirring often.
7. When all the liquid has evaporated and the onions become soft and gelatinous, they are ready.
8. Toast a few slices of baguette and serve with caramelized onions.