2 sweet onions, chopped
2 carrots, chopped
1 tsp. fresh rosemary, chopped
1 bay leaf
1/3 c. cider vinegar
1/3 c. water

Combine all ingredients in a bowl medium sized. Stir well and cover. Refrigerate overnight. Before serving, remove bay leaf and drain liquid. Serve as an accompaniment to grilled poultry.