Since receiving a beautiful rosemary plant from my friend Edie, that she grew from seed, I have made anything and everything that mentions rosemary. OMG! You will not believe how easy and delicious this dish is. If you have left-overs use them in a salad or spoon them over braschetta with slivered Manchego or Parmesan cheese.
I'm thinking a few of these over a cheese omelet couldn't be a bad thing. Or are you making hamburger sliders todaay?
Roasted Onions with Vinegar and Rosemary
4 or 5 onions, sliced into 1/2 inch rounds
Preheat the oven to 400 degrees F. Toss the onions with the oil, vinegar, and rosemary. Season with salt and pepper. Put them in a baking dish with a few tablespoons water. Cover and bake for 30 minutes, then uncover and continue baking until the onions are browned around the edges and tender, about 30 minutes more. Give them a stir every 10 minutes or so toward the end.