Caramelized Onion & Balsamic ‘Jam’
This is great with grilled chicken or just spooned onto toasted bread. Cut the onions into medium dice and saute in olive oil over medium high heat, stirring regularly, until well-browned; remove from heat. Finely chop 3-4 anchovies and 2 tablespoons of capers (salt-packed capers from the island of Pantelleria, between Sicily and Africa, are the best; I buy them online from Gustiamo), and add to onions with a tablespoon of balsamic vinegar. Stir to blend and let sit for about 20 minutes before serving.