Recipe from Sipango, 4513 Travis, Dallas

3 ounces olive oil
1 pound Bermuda onions, peeled and sliced into matchstick strips
1 pound yellow onions, peeled and sliced into matchstick strips
2 ounces red wine vinegar
16 very small red-skinned potatoes (approximately 2 pounds)
4 ounces olive oil
4 ounces light vegetable oil
1 teaspoon fresh rosemary, finely chopped
3 teaspoons salt
1 teaspoon black pepper
1 tablespoon garlic, finely chopped

Preheat oven to 350 degrees.

Heat olive oil in thick-bottomed saute pan, add onions, and cook over low heat, stirring constantly, until onions are soft. Then raise heat and brown slowly. Add vinegar and reduce until dry.

Cut potatoes in half and toss with olive oil, vegetable oil, rosemary, salt, and pepper. Place all ingredients on thick cookie sheet and roast for 20 minutes, until potatoes are fully cooked and well browned.

Add onions to potatoes and roast for about 5 more minutes. Remove from oven and drain excess oil. Add chopped garlic and mix well. Serves 4