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He emphasizes that the goal is not just to cook the onions but to coax out their sugars slowly until they become tender and sweet. Once finished, the onions are not merely cooked but are also ready for the next stage—caramelization.

Elevating Onions with Balsamic Vinegar and Brown Sugar

To turn cooked onions into a gourmet condiment, the chef uses an aged balsamic vinegar, favoring an 18-year-old, traditional balsamic which adds a subtle sweetness and complexity. If using a younger, more acidic vinegar, he recommends balancing it with a bit more sugar.