12 oz. sm. (1 1/2") white onions, peeled (about 20)
1 tbsp. unsalted butter
1 tbsp. chives, cut at random lengths
1 1/2 tsp. finely chopped Italian flat leaf parsley
1/8 tsp. salt

1. Preheat oven to moderate, 375 degrees.

2. Place onions, 5 or 6 at a time, in single line on sheet of foil. Roll foil up so that onions remain in single line; wrap tightly. Place on cookie sheet.

3. Bake in preheated moderate oven, 375 degrees, for 40 to 45 minutes or until tender when pierced with knife. When cool enough to handle, unwrap.

4. Melt butter in skillet over low heat. Add onions, chives, parsley and salt. Cook until heated through.