Caramelized Onions  There are those who use onions as an accessory, a necessary evil whose aromas and flavors are somehow noxious. However, the onion, a grassy member of the Lilly family whose bulb is edible, is a gift of the Gods, in part because of its therapeutic qualities. With the first harvest of extra sweat onions now showing up at the market, our local chef, Mickey, suggests this easy and quick recipe. Don't make this because of all the good things it does for us, but because fresh, sweet onions taste so good.     * 2 cups of onions, peeled, cut into 1/2 inch slices. Cut off the greens and use as a garnish.     * Chicken broth     * 2 Tbsp. Balsamic Vinager     * 1 Tbsp. Oil Preparation: HEAT oil in large skillet on medium heat. ADD onions; cook 20 to 25 min. or until lightly browned, stirring occasionally. Stir in chicken broth; cook 5 min. or until golden brown, stirring occasionally. DRIZZLE with Balsamic vinegar before serving. Add salt and pepper as needed.