1 lb. sm. white onions
2 tbsp. unsalted butter
1 tbsp. lite brown sugar
1 tbsp. red wine vinegar
3 tbsp. chicken broth
1 tbsp. minced fresh parsley

Cook onions in boiling salted water (10 minutes or less) or until just tender. Drain into cold water. Drain again. Peel onions and pat dry.

In skillet melt butter over moderate high heat. Add onions, salt and pepper. Cook 2 minutes, shaking pan. Add sugar, vinegar and broth. Cook swirling pan until onions are glazed. Can serve warm.

Or transfer to ceramic/glass bowl. Cool. Chill covered overnight. Sprinkle with parsley. Serves 4.