Rosemary Vegetables

1 or 2 medium onions, sliced
2 cups carrots, 3 in. long, 1/4 in. thick
1 can wax beans
1 can green beans, thick cut

Saute onion in a square of butter. Add carrots uncooked in butter.
Add 1/2 t salt, 1/4 t pepper, 1 t accent, 1/2 t garlic powder, 1/2 t rosemary.
Cook onions and carrots together until crisp-partly done. Add beans and heat. Cook to firm but not soggy.