Caramelized onions are a labor of love, requiring a tedious low-and-slow cooking method that's always worth the wait. However ...

It may variate a bit depending on your stove. The red onion, once caramelized, is softer and sweeter and a great pairing with balsamic vinegar. Balsamic vinegar is sweet, dark, concentrated ...

The best quality balsamic vinegar can be over 100 years old but is more commonly sold at three to four years of age. True balsamic vinegars are very expensive but have an exceptional flavour.

Over a very low heat fry 3 red onions in 2 Tbsp oil for 10 minutes. Add 2 Tbsp balsamic vinegar and 1 tsp sugar and cook another 20 minutes to caramelise.

In a large bowl mix together the mayonnaise, vinegar, celery seed ... pulled chicken on a toasted bun and top off with the caramelized balsamic onions and a tablespoon or two of creamy coleslaw.