4 lg. onions
4 tbsp. butter
3/4 c. tomato juice
1/4 c. chopped parsley
Salt and black pepper

Cut onions into 1/4 inch thick slices. Heat butter in skillet. Toss onions for 1 or 2 minutes until heated and coated with butter. Do not saute or cook until soft. Add 1/2 cup of tomato juice.

Cover pan. Cook about 5 minutes until onions are tender. Remove lid. Cook over medium-high heat until liquid is reduced to a glaze. Stir in remaining tomato juice, parsley, salt and black pepper to taste.