Espresso and Lime

0 Thinly slice 2 medium yellow onions 
1 Add 1 tablespoon of extra virgin olive oil into a large skillet and place over medium heat
2 Add the thinly sliced onions, 2 teaspoons of granulated sugar and a generous pinch of salt and black pepper and stir to combine
3 Cook the onions, uncovered, until they begin to soften and develop light golden color (about 5-7 minutes)
4 Add a splash of stock and stir to combine
5 Once the stock has been absorbed, add another splash of stock and cook until that stock has been absorbed
6 Repeat the process every few minutes until 1/2-3/4 cup of stock has been absorbed and the onions are golden brown, soft and caramelized
8 Optionally, add a tablespoon of balsamic vinegar into the skillet, stir to combine and cook for another minute or so.
7 Use immediately