4-5 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 chili for garnish; optional

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. 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 2-3 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.