CARMELIZED ONION RELISH
ABOUT 2 C.
2 T. butter or margarine
2 ½ lb. onions cut ¾-inch pieces
¾ t. salt
2 t. fresh chopped rosemary leaves
2 T. balsamic vinegar or red wine vinegar
Melt margarine; add onions and salt; cook 15 minutes or until onions start to carmelize and brown. Reduce heat and cook 45 minutes longer or until onions are deep golden brown and very tender. Stir in rosemary and cook 10 minutes more. Remove from heat; stir in vinegar. Serve warm or at room temp with beef tenderloin. Will refrigerate up to 2 days; reheat to serve.