Title: Rosemary Onions
Categories: Vegetable
Yield: 4 Servings

1		Dz. md-sm yellow onions
1	tb	Sugar
1	ts	Salt
1	ts	Dried rosemary or 2 T. fresh
1	tb	Butter or margarine

Cover uniform sized, peeled onions with water and boil till tender but still crisp-about 20 minutes. Add the sugar, salt, and rosemary when water comes to a boil. Drain. Melt butter and gently heat onions through, turning to coat all surfaces with the butter. Serves 4-6.

Serve with: game birds and big game roasts, chops and steaks. SOURCE: "Cooking Wild Game"

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