2 red onions, thinly sliced
2 garlic cloves, crushed
5 ml brown sugar 1 tsp
175 ml water 3/4 cup
15 ml balsamic vinegar 1 tbsp
Heat non-stick skillet with small amount of oil. Add onion and garlic. Cook, stirring, over low heat for 5 minutes. Sprinkle in sugar, water and vinegar. Cover and cook for 10 minutes or until onions are soft. Serve over poultry.
Serves 4