Directions

1. Put the oil and onion into a large skillet set over medium-high heat and add ¼ teaspoon of the salt. 

2. Sauté, stirring frequently until the onions soften and become translucent, about 3 minutes.

3. Add the sugar and continue cooking and stirring for another 2 minutes.

4. Add the Monsieur Montréal to the skillet and keep cooking the edges of the onions are well browned, about 2 more minutes.

5. Add the garlic and cook for another minute, then add the vinegar and scrape up any browned bits stuck to the pan.

6. Transfer the onions to a bowl and set aside to cool for about 5 minutes. Add the sour cream and remaining ½ teaspoon of salt; stir until thoroughly combined. Taste and add more salt or vinegar if desired.