Heat a dutch oven skillet to medium hight heat. Add Applewood smoked olive oil, butter, and onions. Sauteee for a few minutes and then add salt, pepper, hickory smoked balsamic, and brown sugar to the pan. Stir to combine and reduce the heat to medium low. Let the onions cook and continue stirring until most of the moisture is cooked out and the onions are golden brown and have a nice caramelized glaze on them.
