Roasted Chicken with Risotto and Caramelized Onions

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Sauté onion in hot oil until dark golden brown, 15 to 20 minutes.

Remove from heat and stir in balsamic vinegar; set aside.

Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir rice in hot oil for 2 minutes.