Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              large  Spanish onions
  2              heads  garlic -- roasted
  2        tablespoons  sugar
  2        tablespoons  brown sugar
  4        tablespoons  balsamic vinegar

Preparation:

Squeeze roasted garlic cloves unto a small plate. Set aside. Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch thick pieces. Coat a 13 inch skillet with cooking spray, and set over medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes. Add sugars; recover. Cook, stirring occasionally, until onions are golden, 20 - 30 minutes. Add 1/4 cup water and stir. Cover and cook until dark brown, 20 -30 minutes. Add balsamic vinegar, roasted garlic cloves, and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store in an airtight container in the refrigerator for up to 1 week. Note with recipe: After spending about $12 a month on Stonewall Kitchen's heavenly rendition of roasted garlic onion jam, I thought it was time to come up with my own version. Not to brag, but this is pretty close. I think I even like it better. The downside: it only keeps for a week. Anyways, this stuff goes great on grilled meats and with soft and melted cheese

Nutritional Information:

61 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 4mg Sodium