Rutabaga with Caramelized Onions and Apples

• 4 Tbsp butter, divided
• 2 yellow onions; sliced thinly
• 2 tart cooking/baking apples; peeled, cored, and sliced into matchsticks
• 1 Tbsp brown sugar
• 1 1/2 Tbsp Dwight Miller Apple Cider Vinegar
• 1 small to medium rutabaga; peeled, and cut into 1/2-3/4" pieces
• kosher salt and coarsely ground black pepper to taste

1. Toss apples and onions together to combine.

2. Melt 3 tablespoons butter in a large heavy-bottomed skillet over medium-low heat. When butter is melted, add onion-and-apple mixture and allow to cook over medium-low heat, stirring occasionally, for 45 minutes to 1 hour. About 30 minutes into the cooking time, sprinkle 1 tablespoon of brown sugar over the onion mixture and gently stir in.

3. When onions are deep golden brown and caramelized, add 1 1/2 tablespoons cider vinegar to pan to deglaze it, and stir, scraping up browned bits from bottom of pan. Cook for 1 to 2 minutes longer until vinegar is absorbed, then turn off heat and set aside.

4. While the onion mixture is cooking, prepare the rutabaga. Bring a pot of salted water to a boil and cook diced rutabaga until tender ~ about 20 minutes. Cooking time will vary according to the size of your dice, so test at 5-minutes intervals. The rutabaga is done when it is fork-tender. Drain well.

5. Remove onion mixture from pan. Melt remaining 1 tablespoon butter in the same pan. When melted, add rutabaga cubes. Season with kosher salt and freshly ground black pepper and cook over medium-low heat until heated through, about 10 minutes. Add onion mixture back to pan and gently stir into rutabaga cubes. Let cook for a minute or two to heat through. Serve immediately. Makes 4 to 6 servings.