1/4 cup olive oil
1 1/2 pounds yellow onions, sliced into wedges 1/4 inch thick
3/4 cup white balsamic vinegar
2 tablespoons sherry vinegar
1 teaspoon sugar
2 teaspoons fresh thyme leaves
Fresh ground white pepper

In large skillet, heat the olive oil over medium heat and saute the onions until translucent (approx. 5-6 minutes). Add the vinegars and a pinch of white pepper. Lower heat, add the sugar and cook until the liquid is almost completely reduced and the onions have melted into a jam (this will take 20-25 minutes). Remove from heat. Stir in the fresh thyme leaves