Comments: Serve over green beans. Garnish with fresh rosemary.

2	tbl.	butter
1	bag (1 lb)	frozen small whole onions, not thawed
2	tsp.	sugar
1/3	cup	cider vinegar
1	tbl.	garlic, minced
1	tbl.	chopped fresh rosemary or 1 1/2 tsp. dried, crumbled
1/2	tsp.	salt
1	tbl.	all purpose flour
1 1/2	cups	chicken broth
		sprig of fresh rosemary for garnish

• Melt butter in a large nonstick skillet over medium high heat. Add frozen onions; toss to coat. Sprinkle with sugar and cook, shaking pan often, 8 to 10 min. until onions are lightly golden and liquid has evaporated.
• Reduce heat to medium. Add vinegar, garlic, rosemary and salt. Cook stirring occasionally, 4 min. or until onions are tender.
• Whisk flour and broth until smooth. Add to skillet, bring to a boil. Reduce heat, simmer 5 min. or until sauce thickens slightly.