This recipe is especially wonderful when the fresh crop of sweet Vidalia onions arrive in spring.
2 large onions, sliced thinly
3 Tablespoon olive oil
1 teaspoon brown sugar
1 teaspoon balsamic vinegar
1/2 cup mayonnaise
Heat oil, add thinly sliced onions, sugar, and cook on low flame until golden and caramelized. Add balsamic vinegar
Put onions in a small bowl and mix with mayonnaise. Refrigerate, but bring to room temperature before serving.
Delicious with challah, pita chips or crackers or your favorite dipper!