About this recipe:As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chili, green rice, salsa cruda, stir-fried vegetables plus coriander and cabbage slaw (all of which can be found on this site).
4 very large white onions, about 300g (10½ oz) each
100 ml (3½ fl oz) balsamic vinegar
1 tablespoon brown sugar
Salt and black pepper
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