Caramelized Onion Guacamole

Caramelize the Onions
2 Dice [wprm-ingredient text="½ small yellow onion" uid="1"] finely with a sharp knife. You want the onion to be chopped finely enough so that you have large chunks in your guacamole.
3 Heat a small skillet over high heat. Add [wprm-ingredient text="1 teaspoon extra virgin olive oil" uid="2"] to the pan once hot.
14 Measure the diced onion into the hot skillet. 
4 When the onion begins to caramelize, drizzle in [wprm-ingredient text="2 teaspoons balsamic vinegar" uid="3"]. Cook until the vinegar has soaked into the onions.
5 Season the onions to taste, and remove from the heat. Chill. This is especially important so that it does not warm up the guacamole.
Make the Guacamole
8 Cut open [wprm-ingredient text="2 large avocados" uid="5"] and remove the seeds. Use a spoon (or an avocado slicing tool) to scoop the flesh out of the skin. Transfer to a large bowl.
9 Mash the avocados. 
10 Once mashed, add [wprm-ingredient text="2 tablespoons freshly squeezed lime juice" uid="6"], and stir until incorporated.
11 Add the cooled caramelized onions and stir until just barely mixed.
12 Taste the guacamole, then season with [wprm-ingredient text="½ teaspoon kosher salt" uid="7"], [wprm-ingredient text="1 pinch freshly ground black pepper" uid="8"] and [wprm-ingredient text="¼ teaspoon Tony Chachere's Salt-Free Creole Seasoning" uid="9"]. Add more if necessary. (We've found that certain tortilla chips are saltier than others, so be sure to try it with the chips you'll be serving it with!)
13 Serve with tortilla chips and fresh veggie slices and enjoy!