Balsamic glazed caramelised onions

Slice an onion really thin and fry them in oil on a medium heat. The goal is to first bring out the onions natural sweetness

Slowly add in sugar and balsamic vinegar to the onion and fry on low heat until the onion is glue-like. Don't over fry as it will become caramel (hard as a rock like candy)

Serve as a garnish on a salty meal, like a burger or something heavily spiced.