The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.
Original recipe here
1 large red, yellow, or white onion(about 3/4 pound), peeled, trimmed and cut into 3/4-inch pieces
2 tablespoons balsamic vinegar
Freshly ground black pepper
In a 10-inch skillet, over medium heat, heat the oil. Add the onion
and cook, stirring frequently, until lightly browned, about 15 minutes.Stir in the vinegar and cool 1 minute longer. Season to taste with saltand pepper.