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Heat oil in a wide, heavy bottomed pan on medium heat. Add onions and cook for 10 minutes, stirring a few times to make sure all of the onions get contact with the pan and start to soften.
Add pinch of salt and stir to combine. Lower the heat to medium low and let onions sit undisturbed for 20 minutes.
Continue to cook for 15 more minutes at this point, stirring the pan every 5 minutes for a total of 3 times.
Stir in balsamic vinegar and cook for about 5 more minutes. This is the point where the onions have the optimum texture and taste.
If you’d like your onions to be completely reduced and jammy, cook for another 10-15 minutes, but this is optional!