1 1/2poundsred onions, peeled and sliced into slivers
4clovesgarlic, sliced
2chipotle chiles in adobo, diced
1/2cupbalsamic vinegar
1/8teaspooncayenne
Salt to taste
Instructions
On low heat, heat the oil in a large skillet. Add the onions and garlic, and while occasionally stirring, cook for 10 minutes or until softened.
Cover the skillet, and cook for 20 more minutes, stirring once. Uncover the skillet and add the chipotle chiles, balsamic vinegar and cayenne. Stirring often, cook until the vinegar is reduced and onions are softened and a dark, red brown, about 10-15 minutes. Add salt to taste. Serve warm or at room temperature. Will keep in the refrigerator for 2 weeks.