I loooove onions that are slow cooked with balsamic vinegar. Red or white onions work. Cook them at a medium/low temperature for a long time, at least 20 minutes, until all the liquid is gone and they start to get very soft and a little golden/caramelized. If they need more time, you can always add more balsamic vinegar. Throw the onions on top of pizza dough (store-bought or make your own) with a little cream cheese and bake in the oven. (For a non-dairy version you could just use sauce, or even pesto).
I like to drizzle mine with a bit of olive oil, salt and pepper before serving. Yum!
All photos and illustration by © Erin Gleeson and originally posted on The Forest Feast.