Instructions: In a 112-inch skillet (not nonstick), heat oil over medium heat. Add onions and sugar. Cover and cook, stirring occasionally, until onions are soft and mst of their liquid has e aporated, 10 or 20 minutes. Uncover and cook, stirring, until onions turn deep golden, 10-20 minutes more. (Add 1-2 tablespoons water if onions stat to scorch.) Add garlic and rosemary: cook, stirring, untl fragrant, about 3 minutes. Season with salt, pepper and more vinegar if desired. Will keep in refrigerator for 3 days.

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