I have a question about the recipe "Corn Salad with Cilantro & Caramelized Onions" from Ms. T. I made the salad and the flavor was very good, however, between the regular balsamic vinegar, the addition of sugar to the carmelizing, and cooking them for 20 minutes at the suggested heat level, my onions were dark brown and no longer red. How did yours stay red/purple? Should I have used white balsamic? Thanks.
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