A beautiful concentration of umami that can only result from many hours of low and slow cooking. It begins with pounds upon pounds of finely chopped onions, releasing their juices as salt and heat penetrate cell walls and begin to break down the natural sugars. Once translucent, sugar, honey, and white wine are added and the potent mixture is left to simmer. After 3-4 hours of caramelization, balsamic vinegar is added and the lot continues to cook down until the most luscious, sticky viscosity is reached. Not only does this potent mixture taste heavenly on its own, but it can function as a secret weapon in any sauce, pasta, soup, dip, sautee or more–your shortcut to flavor maximalism.