Carmelized Balsamic Onions

I find that switching out a different topping for standard fare is a simpler way to breathe new life into an old recipe.  I didn't like onions growing up in any form or fashion (and I'll still skip the raw ones, thanks), but I've grown to appreciate the wide range of uses, flavors, and textures of the cooked onion.  I saw a similar recipe that called itself "Onion Marmalade", which is probably about right.  This recipe has the consistency of a heavy chutney.

Carmelized Balsamic Onions
Difficulty: Medium
Time: This is not a quick cook.  In total, expect about 30-35 minutes of cook time, though it only needs your continual attention for the first 10 or so.
Serves: 4, and is easily scalable for larger parties.  It also keeps in the fridge for up to a week!
Requires: Standard kitchen stuff, nothing fancy.

• 1 large sweet yellow onion, sliced thin
• Olive oil
• 1 tbsp sugar
• 1 cup broth - beef works best, but chicken does just fine when I don't have any on hand.  I've never tried vegetable, but I'd imagine that'd work too for a vegetarian version.
• 1/4 - 1/2 tsp salt
• Optional: 1 tbsp balsamic vinegar - not everyone likes it, so feel free to leave it out
• Optional:  Substitute 1/4 cup red wine (alcoholic or non) and 3/4 cup broth for the 1 cup broth

1. Coat the bottom of your pan in olive oil and heat over medium-high heat.  I tend to use the "wipe on" method I've mentioned in other posts to avoid splatters.  You really don't need much oil in this recipe; just enough to keep the onions from sticking! 
2. Add the onions and cook, stirring somewhat frequently, until they start to nicely brown.  Onions are forgiving even when they burn, so I do this step even while prepping or cooking something else.  No big deal!
   From:  To:
3. Add the sugar and the salt and continue to brown a little bit longer, until you've got a nice golden hue to the onions.
    
4. Carefully and slowly pour in the broth and vinegar, stirring all the onions up.  Reduce heat to bring the mixture to a simmer, which is JUST below boiling.
    
5. Then leave it alone.  You can stir it if you want, but it doesn't actually need it.  Let it simmer for about 20-25 minutes (you may need to turn the temp down to keep it at a simmer as the liquid evaporates), until basically all of the liquid has evaporated.
    
6. Serve hot or cold!  It pairs best with pork or beef.