Directions

1Melt butter in a large heavy skillet. Add onions and saute on medium-low, stirring often until brown, cook as long and slow as you have time for. The longer you cook them (make sure heat is really low for long cooking) the sweeter they will be. Anything between 10 and 40 minutes should suffice depending on your patience.

2 Meanwhile cook rutabagas in a large potof boiling, salted water until tender, about 20 minutes. Drain.

3 Add the rutabagas the onions.

4 Drizzle with honey and mix well. Season with salt and pepper.