INGREDIENTS
2 tbsp
olive oil
4
large onions, thinly sliced (about 10 cups sliced)
3 tbsp
balsamic vinegar
2 tbsp
brown sugar
1 1/2 tsp
finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper