Ingredients:
2 oz pancetta, finely chopped. Trader Joe’s has some already pre-chopped.
1/4 Coeur d’Olives Organic Extra Virgin Olive Oil (We chose this one for its peppery finish.)
2 large red onions, thinly sliced (Try shallots too. You will need at least six.)
1/2 cup Coeur d’Olives Fig Aged Balsamic (Actually all of our aged balsamics work well with this dish. Experiment and let us know your favorite.)
1/4 cup sherry vinegar
1/2 cup water
1 tsp. salt
1/4 tsp. white pepper
2 tsp. sugar
pinch of cayenne pepper

In a heavy skillet over medium high heat, warm the olive oil and add the pancetta. Cook until crisp, about 2 minutes. Add the onions and cook stirring frequently until the onions are golden brown, about 10 minutes. Stir in both vinegars and water. Add salt, sugar, and the peppers. Stir often, scraping the bottom and sides of the pan until most of the liquid is evaporated. About 10-12 minutes. Remove from heat and let cool completely. Pour off any excess liquid and store in an airtight container in the refrigerator for up to two weeks.  Bring to room temperature before serving.