1 bottle (12 ounces) balsamic vinegar
1 bottle (12 ounces) white wine vinegar
3 tablespoons arrowroot or cornstarch
2 tablespoons water
1‑1/2 cups dark brown sugar
2 teaspoons cumin seeds
2 teaspoons coriander seeds
4 large yellow onions, halved and thinly sliced
Slow Cooker Directions
- With exhaust fan running, cook vinegars in large saucepan over high heat until reduced to 1/4 cup. Sauce will be thick and syrupy. Remove from heat. Blend arrowroot and water in small cup. Add brown sugar, cumin, coriander and arrowroot mixture to sauce; blend well.
- Place onions in slow cooker. Stir in vinegar mixture; mix well. Cover; cook on LOW 8 to 10 hours or HIGH 4 to 6 hours until onions are no longer crunchy. Stir occasionally to prevent sticking. Store in refrigerator for up to 2 weeks.