Part II of the great pizza adventure... caramelizing onions. 
I sliced 2 yellow onions and sauteed on medium low heat until they started to become soft and transparent.
Then, I turned the heat way down (only higher than simmer so that the burner didn't click), and stirred frequently until they turned a deep golden brown. I think it took almost an hour.
Once they were brown, I added 1 teaspoon of brown sugar, and 1 teaspoon of balsamic vinegar, turned up the heat a little more and then cooked about 10-15 minutes longer.
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