2 pkg. Birds Eye frozen baby onions
4 tbsp. butter
1 tbsp. sugar
2 tbsp. balsamic vinegar
2 tsp. chopped fresh thyme leaves (dried may be sub.)

Saute onions in butter over medium heat until tender and light brown. Stir in sugar and increase heat to medium-high, stirring occasionally until onions are glazed and golden brown. Takes about 8-10 minutes. Stir in vinegar and thyme; cook 1 minute longer. Serve hot. Serves 8.