• 2 Tbls. extra vergin olive oil
• 2 Tbsp. butter
• 2 lbs sweet onions, juilliene
• 1 tsp. Kosher salt
• 1 tsp. fresh ground black pepper
• 2 Tbsp. chopped fresh garlic
• 1/4 cup sugar
• 1/4 cup cider vinegar
• 1.2 cup congac (or bourbon, sherry, port...whatever you like)
• 2 Tbsp. cornstarch
• 4 Tblsp. cold water

1. Heat a large saute pan over medium heat and add the oil and butter.
2. When the butter is foaming, add the onions, salt and pepper and saute until well caramelized.
3. Add the garlic and cook until fragrant.
4. Add the sugar and allow to begin to caramelize.
5. Deglaze with whatever alchohol you are using (I really recommend congac) and the vinegar and set it on fire...really...set it on fire.
6. Shake the pan until the fire goes out.
7. Mix the corn starch with the cold water and mix to dissolve.
8. Add it to the sauce and cook until it thickens.
9. Serve it immediately on roasted or grilled salmon or steaks...or chill it and serve it as a side to sandwiches, etc...

This is a great accompaniment for brats or salmon or nice served cold with almost any sandwich...