Caramelized Vegetable Salad

2 pounds small red potatoes, cut into 1 inch pieces

1 pound green beans, cut in half

1/2 tsp salt

1/3 cup butter

2 onions, chopped

1/4 cup balsamic vinegar

1/4 cup brown sugar

1/4 tsp salt

Bring potatoes, green beans and 1/2 tsp salt to a boil.  Reduce heat.  Cover and cook 10 minutes or until vegetables are tender.  Drain and set aside.  Melt butter in skillet.  Cook onions in butter 10-12 minutes.  Stir in vinegar, brown sugar, and 1/4 tsp salt.  Pour onion mix over potatoes and green beans.  Stir to coat.