Two Vinegar Carrots - cooking recipe

Ingredients

2 lbs baby carrots, carrots (whole that have been peeled and sliced)
1 pinch salt
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
2 teaspoons fresh rosemary, chopped
2 tablespoons olive oil
1/2 - 1 sweet onion, chopped
salt and pepper

Preparation

Bring several quarts water to a boil in a large saucepan. Add the carrots and pinch of salt to boiling water. Cook until the carrots are a little underdone, about 8 - 12 minutes. (time varies depending on if you use baby carrots or sliced)
Drain and set aside.
Mix red wine vinegar, balsamic vinegar and roesmary. Set aside.
Heat the oil in a large skillet. Add the onion and saute over medium heat until golden, about 3 - 5 minutes. Add the carrots and stir and cook 1 minute to coat and mix.
Add the vinegar mixture to the skillet. Simmer, stirring occasionally, over high heat until the vinegar evaporates, about 5 minutes.
Add salt and pepper to taste, and serve.