Rutabaga with Caramelized Onions and Apples

Toss apples and onions together to combine.

Melt 3 tablespoons butter in a large heavy-bottomed skillet over medium-low heat.

When butter is melted, add onion/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.

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.

Bring a pot of salted water to a boil and cook diced rutabaga until fork-tender ~ about 20 minutes. Drain well.

Remove onion mixture from pan and melt remaining 1 tablespoon butter in the same pan. When melted, add rutabaga cubes.

Season with 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.