In a skillet, melt butter over medium-low heat.
Add onion, brown sugar, salt, and red wine.
Cook over medium-low heat for 20-30 minutes, stirring often, until onions are caramelized.
Remove from heat and let cool.
In a medium bowl, mix together cream cheese, sour cream, cheddar, and caramelized onions.
Form into a ball and wrap in plastic wrap. Refrigerate for at least one hour.
Once ready to serve, place cheese ball on a serving plate.
Press cranberries and pecans into the cheeseball and sprinkle with rosemary.
Serve with crostini, bread, or crackers.