Recipe - Rosemary Mustard Butter

2 teaspoon Olive oil
5 cup Red onion; slivered
1 tablespoon Sugar
2 tablespoon Red wine vinegar
1 One half teaspoon Fresh rosemary; use less if
dried
One fourth teaspoon Salt
One fourth teaspoon Pepper

Heat oil in a large nonstick skillet over medium high heat. Add onion.
Saute 7 minutes or until lightly browned. Add sugar, red wine vinegar and
remaining ingredients; reduce heat to medium, and saute an addtional five
minutes. Serve warm or at room temperature.
Recipe by: Weight Watchers 8/99

Posted to EATLF Digest by Marta Martin gargoyle@ezwv.com on Jul 06,
1999, converted by MM_Buster v2.0l.