Creamed onions with rosemary

9 large	Spanish onions (fine sliced)
330g	Butter
450 ml	White wine vinegar
450 ml	White wine
9 sprigs	Rosemary
1.35 lt	Double cream
	Seasoning
1 pinch	Sugar

Method

1.      Sweat down the onions in the butter with a little salt until they are soft & mushy.

2.      Add the vinegar & reduce until evaporated.

3.      Pour in the wine & reduce by ⅔.

4.      Add the rosemary sprigs, cream & a few good grindings of pepper.

5.      Cook gently for a further 15 mins until thick & creamy.

6.      Remove from the heat check the seasoning & add the sugar to balance the flavours.