Vinegar Onions

1 onion diced
1 tbs garlic
1/2 c vinegar (any kind, it’s fun to play with flavors)
1 can chicken broth
Salt, pepper and spices
Saute onions on medium to high heat, stirring occasionally, about 20 minutes. I’ll often put the lid on to speed up the process. Add the garlic towards the end. Once they’re very glassy, add the vinegar to deglaze the pan (this is fun!) Then add the chicken broth, turn up the heat, and reduce by half, about 15 minutes.

These are great with chicken and green beans, or cold on salads. If you use apple cider vinegar, they’re great with pork, too. They're also good in grain salads, or chicken salad.