Warm Yukon Gold Potato and Caramelized Onion Salad with Chinese and Balsamic Vinegar Emulsion

2 cups balsamic vinegar
1/2 cup chinese vinegar
1 1/2 cups canola oil
2 large red onions, sliced
6 medium sized Yukon gold potatoes, 1/4-inch slices, skin on
Salt and black pepper to taste

In a non-reactive saucepan, reduce the 2 vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning.

Caramelize red onions in a saute pan coated with a little canola oil. Set aside.

In a non-stick pan, coat well with canola oil and saute potatoes until golden-brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.