Gouda Grits with Caramelized Onions

• 1, yellow onion
• 1 tbsp, il Fustino California Balsamic
• 3 cups, chicken broth
• 1 cup, whole milk
• salt & pepper 
• 1 cup, uncooked quick-cooking grits
• 1 cup, Santa Barbara Cheese Company Montecito Gouda Cheese
• 2 tbsp,  salted butter

Directions:

Slice 1 yellow onion and add to a skillet with 1 tbsp of EVOO. Saute over medium low heat until onions are caramelized, about 7 minutes. Add the balsamic vinegar and stir to coat the onions, let cook for another 2 minutes, set aside.

Combine the broth and milk in a saucepan, season with salt and pepper. Bring to a boil over medium high heat, stir frequently to avoid burning the milk.

Very slowly whisk in the grits. Stir for about a minute continuously, reduce heat until the grits are simmering, cover and let stand for 5 minutes.

Add cheese and butter, stir until it has melted and combined. Top with caramelized onions and serve!