Recipe: Vidalia Marmalade Topping

VIDALIA MARMALADE TOPPING

2 tablespoons olive oil
1 pound Vidalia onions, sliced thin
1 teaspoon minced garlic
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
1 teaspoon fresh rosemary, finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat oil in heavy skillet over medium heat. Saut? onions until lightly browned (8-10 minutes).

Add garlic; cook for 1 minute or until fragrant.

Stir in remaining ingredients; reduce heat to low. Cook for 5 minutes, or until mixture thickens.

Serve 2 tablespoons marmalade over cooked hot dog; serve.

Source: National Hot Dog and Sausage Council