sweet vidalia onion sauce

I'm not really sure why this is deemed a sauce considering it never is really reduced to a typical "sauce" texture. Regardless of classification this stuff is pretty amazing. The recipe is taken from Veganomicon and is suggested to be eaten over portobello mushrooms or on veggie burgers. I would eat this sauce with pretty much anything or even on it's own, spread over a piece of fresh focaccia. It's sweet, it's oniony in just the right way - it's simply delicious.

If you've never caramelized onions before, be advised that you cannot rush the process. 20 minutes is no joke. Keep the heat low and keep an eye on them. While the onions should turn a lovely caramel color, they shouldn't crisp. I promise they will be worth the wait! Enjoy! -jz

sweet vidalia onion sauce
makes a little less than 2 cups

2 tablespoons olive oil
2 large vidalia onions, quartered and sliced thinly (about 2 cups once sliced)
1/4 cup mirin or white wine*
2 tablespoons pure maple syrup
1 tablespoon white balsamic or red wine vinegar*
1 teaspoon smooth Dijon mustard
pinch of salt

* I used white wine and red wine vinegar 

Preheat a large, nonstick pan over medium - low heat. Saute the onions in the oil for about 20 minutes, turning often so they don't burn. If it looks like they are getting crisp, reduce the heat. They should be very soft and honey brown. Add the remaining ingredients and stir for about 30 seconds to 1 minute. Turn off the heat and cover to keep warm until you're ready to serve.