To make this recipe, I use the largest onions, which I slice into very thin strips, and which I cook in a very large pan, with balsamic vinegar, extra virgin olive oil, and salt. I let them dry, and halfway through cooking I add the sugar, making it caramelize.
 
Ingredients:
Tropea Calabria PGI red onion, extra virgin olive oil, balsamic vinegar, cane sugar, salt.
 
Agrichef Barbieri recommends:
Excellent consumed with mature cheeses, grilled meat, boiled meats, and wonderful alongside gratinated fish skewers.