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Heat a medium size skillet to medium high heat.
Add butter and onions to pan.
Saute until onions are translucent, about 5-6 minutes. Add in salt and pepper.
Stir and continue to saute, stirring throughout for another 10 minutes. (the liquid will start to leave and onions will slightly brown, be sure they don’t burn or blacken)
Add balsamic vinegar to onions, stir and saute for another 2-3 minutes until vinegar has soaked into onions.
Remove from heat. Store in air tight container for up to one week.