using the root to top\/julienne method<\/a>. <\/p>\n\n\n\nCrush 2 garlic cloves<\/strong> with a knife and peel.<\/p>\n\n\n\nMelt 20 g (1 \u2156 tbsp.)<\/strong> of unsalted butter<\/strong> in a frying pan over a medium heat.<\/p>\n\n\n\nAdd the sliced onions to the pan. Season with a pinch of salt and stirring occasionally, cook for about 10 minutes<\/strong>, stirring often, until the onions are soft and golden.<\/p>\n\n\n\nAfter 10 minutes, add 1 tbsp white sugar<\/strong> and continue cooking for another 3-5 minutes<\/strong> until the onions are caramelized.<\/p>\n\n\n\nPour in 1 tbsp of balsamic vinegar<\/strong>, and stirring constantly, cook for about 1 minute<\/strong> until the vinegar has evaporated.<\/p>\n\n\n\nRemove the pan from the heat.<\/p>\n\n\n\n