Caramelized Onions Plus

I buy this by the small jar at Trader Joe and decided it was time to make my own. Great on that Super burger, but it's a good table condiment for meats. Kinda like you would use a good chutney.

• Ready In: 5 hrs 10 mins
• Yields: 1 1/2 cup

Ingredients

• 2  lbs yellow onions, sliced very thin
• 2  tablespoons butter (So, I like butter)
• 2⁄3 cup  low cost supermarket-type  balsamic vinegar
• 1⁄3 cup white vinegar
• 3⁄4 teaspoon powdered ginger
• 1⁄2 teaspoon beef bouillon granules (OPTIONAL)
• 5  tablespoons brown sugar (Dark if you have it)
• 1  good grind black pepper
• 1  pinch salt, to taste
• 1⁄3 cup water

Directions

1. Put the Butter and all the Onions in a deep sided skillet or heavy pot over a low flame.
2. Use a heat diffuser if you have one even heat is the name of the game.
3. Turn the Onions in the pot every 15 min or so until they caramelize to a med gold, this took a couple 3 hours of low and slow.
4. I use my meat tongs.
5. Mix the Ginger and OPTIONAL Bullion with the Vinegars.
6. Add to the pot, watch out for the fumes.
7. Let it bubble slowly until thickened.
8. Add the Brown sugar and water.
9. Bubble Bubble, Toil (stir often) and it's worth the trouble.
10. Jar and refrigerate.