Instructions: In large skillet, heat oil over high heat; cook onions and sugar, stirring often, for 7 minutes or until onions begin to brown. Reduce heat to medium and cook, stirring occasionally, for 15 minutes longer or until onions are tender and caramelized.

Add vinegar and rosemary; cook, stirring, until liquid is evaporated. Add salt and pepper. (Make-ahead: Prepare to this point, cover and refrigerate for up to 2 days; reheat over medium-low heat to continue.)

Stir in sour cream; top with chives. Serve warm or at room temperature.

Makes 2 cups

Living: Holiday Best

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