1 tbsp. butter
1 med. sweet Bermuda or Spanish onion, sliced into 1/2 inch rings
1 tbsp. brown sugar
1 c. cooked potato slices
1/2 tsp. finely chopped fresh rosemary or 1/4 tsp. dried rosemary

Melt butter in 10-inch skillet over medium heat. Add onion rings, stir to coat. Sprinkle with brown sugar. Cook, stirring constantly, until onion is tender and turns a light caramel color, about 13 minutes. Stir in potato slices and rosemary. Cook until potatoes slices and rosemary. Cook until potatoes are heated through; toss gently. 4 (1/2 cup) servings.