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In a Dutch oven at very low heat, cook the onions covered (no oil, no water nothing) just the onions for about 60 to 90 minutes. When cooked drain and set aside.
After the onions have drained all the water, in a sauté pan, heat the olive oil and butter at a medium heat, add the “drained” onion and cook until light golden brown.
Add the sugar and the vinegar. Cook for at least 10 minutes at very low heat. Season with salt and pepper. The onions are supposed to be NOT sweet NOT sour.Perfect balanced!