4 to 4 lg. onions, white or Bermuda onions
2 tbsp. butter
2 tbsp. vinegar
2 tbsp. brown sugar
1 tsp. curry powder
2 tbsp. chopped parsley
Salt, black pepper and paprika
Sliced red chile for garnish (optional)

TIPS: You may use any type of onion for this dish, but white onions or Bermuda onions are milder. Bermuda onions are large, flat, and white or yellow.

Peel onions and cut into even thin slices. Heat butter in large skillet. Add onions and toss for a few minutes until coated with butter. DO NOT BROWN!

Add vinegar, brown sugar and curry powder. Stir to blend well. Add parsley. Cook onions for about 5 minutes, covered until almost tender crisp. Remove cover.

Cook onions for 2 to 3 more minutes until glazed. Season with salt, black pepper and paprika. Add chili, if used.

Serve onions hot as a side dish or cool as an appetizer. Or use onions as a topping for green or potato salads. 4 servings.